The G.o.a.t. Goat Cheese, Fig, Herbed Gremolata, Arugula & Balsamic Recipe

Preheat and prepare

Position an oven rack in the upper third of the oven and preheat to 475°F (245°C). If you have a pizza stone, place it on the rack while the oven preheats. Lightly dust a work surface with the all-purpose flour.

Shape the rounds

On the floured surface, gently press or roll each premade dough round into a 6-7 inch round, leaving a slight raised edge. Do not overwork the dough — you want a thin center with a tender rim.

Brush

Place the shaped rounds onto a lightly floured baking peel or a parchment-lined baking sheet. Lightly brush each round's rim and center with the 1 tbs olive oil to help with browning and to create a barrier so toppings don't make the crust soggy.

Make the gremolata

In a small bowl combine the chopped parsley (0.5 cups), chopped chives (2 tbs), lemon zest (1 tbs), and the minced garlic clove. Stir in the 2 tbs extra-virgin olive oil until the mixture is evenly moistened. Season with a pinch of salt to taste. Set aside to let the flavors meld while you assemble pizzas.

Prep cheese and figs

Crumble or soften the goat cheese (6 oz) with a fork or using your hands so it is easy to dollop/spread. Trim stems from the figs and slice each fig into 4 to 6 wedges lengthwise.

Assemble the pizzettas

Spread about 1 to 1 1/2 tbs of fig jam thinly over the center of each oiled dough round, leaving the rim bare. Distribute the crumbled goat cheese evenly across the 4 rounds, using about 1.5 oz goat cheese per pizzetta. Top with the sliced figs, arranging them in a single layer so they roast evenly.

Bake until golden

Slide the assembled pizzettas onto the preheated pizza stone or place the baking sheet in the oven. Bake for 8–12 minutes, watching closely: the crust should be golden and crisp at the edges and the goat cheese warmed and slightly golden in spots. Rotate once halfway through baking for even color.

Dress the arugula

While the pizzettas bake, lightly toss the arugula (2 cups) with a small pinch of sea salt and a grind of cracked black pepper. If desired, add a teaspoon of olive oil or a few drops of the balsamic glaze to lightly coat the leaves — keep it very lightly dressed so the greens stay fresh and peppery.

Top and garnish

When the pizzettas come out of the oven, let them rest 1 minute. Scatter a tablespoon or so of the herbed gremolata over each hot pizzetta so the lemon and parsley aromatics release. Pile a small handful of the dressed arugula onto each pizzetta.

Finish with glaze & seasoning

Drizzle about 3/4 tbs of balsamic glaze over each pizzetta (total ~3 tbs across all 4) and, if you like a touch of sweetness, a light drizzle of honey (~1 tbs divided). Finish with a pinch of sea salt and a crack of black pepper to taste.

Serve

Serve immediately while the crust is still warm and the arugula is bright. Each pizzetta is a single serving—enjoy as a brunch portion or share as an appetizer.