Fig and Arugula Pizza anyone? I cant think of any better way to bring in the weekend than with Friday Pizza Night!
To me, a savoury pizza with a side of salad go hand in hand. When I go to restaurants I have to order them both, to be brought at the same time. And if my salad comes first I always wait to eat it until my pizza has arrived. Then, I combine the two together, piling the lettuce sky high on the pizza and taking a big crunchy bite! I just love those tangy greens paired with the warm and comforting bread.
And so, it was only a matter of time that I would make two become one. A glorious pizza starring salad as it’s topping of choice. It’s a Salad Pizza of sorts! After all, it’s healthy if it has the word “salad” in it, right? hehe. And this Fig and Arugula salad pizza is certainly not my first rodeo. They’ve become a staple in our household, including my Salad Pizza with bibb lettuce, tomato and fresh herbs.
I really love this Vegan Fig and Arugula Pizza for this time of year with its fall vibes. Using lush and jammy figs, and balsamic vinaigrette infused with peppery arugula, thyme and basil. The flavours are euphoric, making pizza night a little gourmet with a few simple ingredients.
The balsamic vinaigrette used to dress the arugula was a store-bought blend. Typically I make my own, but this one was sent to me by Quintesense to try. They call this one their “Provencale” blend and it’s got a nice combination of flavours including thyme and sun-dried tomato. TBH – I sort of forgot the level of ease a store-bought dressing can be! The simplicity of just grabbing and pouring. The ingredients as well are straight forward and clean. Typically dressings are choco-blocked with millions of ingredients half of them being totally illegible. The ingredients in this dressing however are clear. They consist solely of oil, vinegar, water, salt and spice. My kind of product!
Of course, if you don’t have this balsamic blend, or if it isn’t available in your region you could easily sub with another organic store bought balsamic dressing. Or make it yourself combining 1 tbsp olive oil, 2 tbsp quality balsamic, 1 tsp dijon mustard, salt and pepper, and a bit of honey or agave to sweeten. This is how I would have done it had I not used this Quintesens’s beauty blend.
Another thing that makes this pizza so gourmet is the homemade pizza dough. There is really nothing better than a homemade dough for a crisp and bubbly bread. It makes all the difference.
I find that people get really intimidated over the thought of making their own pizza dough, but I can tell you it’s an irrational fear. It’s easy as pie! Actually no, it’s WAY easier than making pie. (Not sure why that’s an expression because pie is sort of hard to make). So let’s say, “it’s easy as 1 2 3.” Yes, that’s much better because actually all you need are these three things:
There’s no appliances, no kneading, and no 80-year-old Italian grandma required to make a stellar bubbly dough. And I’m telling you, this homemade pizza dough will change your Friday Pizza night. Not to mention you look like a total boss babe having friends come over to homemade bubbly dough when they’ve got Dominos on speed dial. (A gathering or two has taught me this flawless party trick).
So I hope you’ll give this fab fall pizza a try. I’m sure it will change your salad and pizza game. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Vegan Fig and Arugula Salad
For the Dough: (Makes 3 pizzas)
- 3 3/4 cups all-purpose flour plus more for shaping dough
- 1 1/2 cups water
- 2 tsp sea salt
- 1/4 tsp active dry yeast
For the toppings (for 1 pizza)
- 2 tbsp olive oil
- 3 cloves garlic
- 2 cups arugula
- 1 tsp fresh thyme
- handful fresh basil
- 1 tbsp quality balsamic vinegar
- 5 fresh figs , sliced
- pinch cayenne pepper
- sea salt and pepper
Prepare pizza dough (makes 3 pizzas)
- Whisk flour, salt, and yeast in a large mixing bowl. Gradually add 1.5 cups water while stirring with a wooden spoon. Stir until well incorporated.
- Knead dough with hands to bring it together and form into a rough ball. Add more flour if needed until it's no longer sticky to the touch, or alternatively more water if it's too dry. It should be plush and dough-like. (I added 1/2 cup more flour).
- Transfer dough to a large clean bowl. Cover with bees wrap and let dough rise at room temperature, in a draft-free area, until its surface is covered with tiny bubbles and the dough has doubled in size, approx. 6-10 hours. (I like to leave mine overnight).
- Transfer dough to a floured work surface and gently shape into a rough rectangle. Divide into three equal portions and mold portions gently into a ball. Dust dough balls with more flour, and cover with bees wrap until ready to use. Bring dough back to room temperate before baking.
- Preheat oven to 240C/475F. Place dough ball on a rimmed baking sheet. Flatten dough with hands, until it covers most of the sheet. You want it to be thin. (If dough springs back, let it rest a few minutes, then try again).
- Mix garlic and oil in a bowl and drizzle over the pizza to cover entire surface, season with salt and pepper. Bake dough until golden and bubbly, approx. 10-12 minutes. Let cool slightly before adding toppings, (so arugula doesn't wilt).
- In a bowl add arugula, thyme, and basil. Drizzle with balsamic vinaigrette dressing, season with lots of salt and pepper. Toss to combine. Arrange salad on top of pizza, and top with sliced figs. Sprinkle with cayenne to taste, and more salt and pepper.