Vegan Fig and Arugula Salad

I love pizza, and I love salad. So this salad pizza is right up my alley! It's a delicious pizza combo with jammy figs, arugula and balsamic dressing. All on a bed of homemade pizza dough.

Course Main Dish

Cuisine Italian, vegan, vegetarian

Prep Time 20

Cook Time 10

Rise time: 10

Total Time 10 30

Servings people (makes 3 pizzas)

Calories 362kcal

Author Hannah Sunderani

Ingredients

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

US Customary - Metric

Instructions

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 olive oil in a bowl and drizzle over the pizza's to cover entire surface, season with salt and pepper. Bake until golden and bubbly, approx. 10-12 mins. Let cool slightly before adding toppings.

Prepare toppings:

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.

Notes

Note: Pizza dough can be made up to three days (72 hours) in advance. Slice dough into 3 separate dough balls and wrap each dough ball separately in bees wrap. Keep chilled in fridge for up to three days.

Or, freeze pizza dough if you plan to wait longer three days to cook. Let thaw, covered in wrap, before using.

Pizza dough makes three pizzas in total. Feel free to triple the toppings to make all the pizzas at once.

Plastic wrap can be used as an alternative to bees wrap.

Nutritional information is a rough estimate.

Nutrition