Skillet Fig, Goat Cheese & Garlic Pizza

Skillet Fig, Goat Cheese & Garlic Pizza (Draft)

If you like a nice, crunchy crust, then you’ll love making your pizzas in cast iron. The only downside is, unless you have a giant cast iron pan, you’re limited to small and medium-sized pizzas. This is my interpretation of a yummy pizza I used to eat at Figs Restaurant on Charles Street in Beacon Hill in Boston.
Servings

24

Prep time

60 min

Ingredients
  • Extra virgin olive oil
  • 1 head of garlic
  • 1 tablespoon minced shallot
  • 1 cup dried figs, stemmed, quartered
  • ½ cup Marsala
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 1 ½ cups all-purpose flour plus more
  • 1 ½ cups bread flour
  • 8 ounces fresh goat cheese
  • 2 cups arugula
  • 1 very ripe pear, cored, thinly sliced
Preparation
Heat ½ tablespoon of olive oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to medium-low; simmer, stirring often and adding water a little at a time if too thick, until figs are soft and jam measures 1¼ cups, about 20 minutes. Season with salt and pepper.

Pulse 1½ cups all-purpose flour, bread flour, 1½ Tbsp. oil, 1 tsp. salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft, 2–3 hours.

Preheat oven to 400°

Peel and discard papery parts of the garlic bulb. Cut ¼ to a ½ inch from the top of cloves, exposing the tops of each clove. Drizzle olive oil over each exposed head, using your fingers to rub the olive oil over all the cut, exposed garlic cloves. Cover bulb with aluminum foil, and place it cut side up in the oven. Bake at 400°F for 30-40 minutes, or until the cloves are lightly browned and feels soft when squeezed.

Increase the oven temperature to 450°. Roll out each dough piece on a floured surface to a very thin 10" round. Cover with a kitchen towel.

Place 1 dough round in a large cast iron pan. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.
While the pizza dough is baking, using your fingers and a fork, tease out the garlic cloves from their skins. Try to keep them as intact as possible. 

Spread 3–4 tablespoons of fig jam over each crust; scatter 2 ounces. goat cheese over each. Add a few garlic cloves to each pizzas. Bake in batches until crust is crisp, 4–5 minutes.
Toss arugula, pear, and remaining 1 tsp. oil in a large bowl; season with salt and pepper. Top pizzas with salad and serve.

Prep Time: 30 minutes, 30 minutes cook time
Serves: 4
Source: Inspired by Cucina in Woodstock NY - Bon Appétit © 2021 Condé Nast
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