Ingredients
Scale
- 1 lb ball prepared pizza dough
- 4 oz fresh goat cheese log, crumbled
- 6–8 fresh figs, stemmed and quartered
- 3 oz thinly sliced turkey bresaola (or turkey prosciutto, if bresaola is unavailable)
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic glaze (or balsamic reduction)
- 1/4 cup shelled pistachios, roughly chopped
- 1 tsp fresh thyme leaves
Instructions
- Step 1: Preheat the oven to 450°F (230°C) and place a pizza stone or baking sheet inside to heat up. On a lightly floured surface, stretch or roll the pizza dough into a rough 12-inch circle.
- Step 2: Transfer the dough to parchment paper (or directly onto the hot pizza stone/baking sheet). Brush the surface of the dough lightly with olive oil. Sprinkle the crumbled goat cheese evenly over the dough, leaving a small border for the crust.
- Step 3: Arrange the quartered figs over the cheese layer, then sprinkle the chopped pistachios and fresh thyme leaves across the pizza.
- Step 4: Bake the pizza for 10-14 minutes, or until the crust is golden brown and the cheese is soft and bubbly.
- Step 5: Remove the pizza from the oven. Immediately arrange the thin slices of turkey bresaola over the hot pizza (the residual heat will lightly warm the meat). Drizzle the entire surface generously with the balsamic glaze before slicing and serving.
Notes
- Store any cooled leftover slices in an airtight container in the refrigerator for up to 3 days, separating slices with parchment paper to prevent sticking.
- To revive the crust's crispness, reheat individual slices quickly in a 350°F oven or toaster oven for 5-7 minutes, or use an air fryer, until the cheese is melted and the edges are crackling.
- Balance the rich sweetness of the figs and glaze by serving this pizza alongside a simple peppery arugula salad dressed lightly with lemon juice and olive oil.
- For the best texture, always add the delicate turkey bresaola and the sticky balsamic glaze immediately *after* the pizza has finished baking, utilizing the residual heat without making the crust soggy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American