There is more to this incredible pizza than fresh pears. More than figs, more than arugula. There is delicious fresh mozzarella, creamy goat cheese,dried rosemary, asparagus from my garden, and a drizzling of truffle oil, too. But that would make for a very long title, so I hit the high spots. Believe me, it wasn’t easy dropping the asparagus, goat cheese or truffle oil from the name.
Some things just aren’t fair.
While this pizza is incredibly delicious, it deserves a different name than pizza. When I think pizza, I think tomato sauce. Lots of cheese, meats, veggies. This pizza has no tomato sauce. It tastes nothing like a typical Italian Pizza. The sweetness of the fig preserves paired with the peppery arugula? The tangy goat cheese playing off the crisp asparagus? The richness of the rosemary and truffle oil?
Throw a little soiree at your place and make a few of these bad boys up (it’s so, so easy, as the dough has no yeast), serve with a smattering of wines, a nice salad, and maybe a bowl of fresh pasta…you’re in big business. Your friends will find you a genius, a revolutionary in the world of all things pizza! Seriously – give it a shot!
Fresh Pear, Fig, and Arugula Pizza
recipe makes four 10-12 inch pizzas
- 2 1/4 cups All Purpose Flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 1/4 tablespoons shortening
- 1/2 cup – 1 cup water, as needed
In the bowl of a stand mixer, combine the flour, baking powder, and salt by hand. Cut in the shortening with a pastry cutter or fork (or your fingers) until well combined. Attach the dough hook and add water, 2 tablespoons at a time while the mixer is running, until a soft, moist dough forms. Allow to rest 15 or more minutes. You may require more water – if so, add it before allowing to rest.
Once rested, cut into 4 pieces. Roll each piece of dough into a thin circle. Transfer to hot pizza stone or pan and bake at 350 until slightly set and no longer tacky, about 5 minutes. Remove from oven and add toppings as described below, then return to oven to complete baking.
Pizza Topping Preparations
I am not listing out amounts of each topping, as I presume you can figure out how much or how little you would like to use. For reference, it takes roughly 1/2 pear, 2 spears of asparagus, and 2-3 tablespoons fig preserves per pie. Crushing the dried rosemary, or, heating it in a skillet brings out the flavor. I chose to crush mine.
- Fig Preserves
- Crushed Rosemary
- Fresh Mozzarella
- Goat Cheese (I used Chavrie)
- Steamed Asparagus, chopped into pieces
- Fresh Arugula (I used Dole, it was perfect!)
- Thinly Sliced Bosc Pears
- Truffle Oil (you could use olive oil in a pinch)
Once the dough is par baked, remove from oven and top with fig preserves, rosemary, mozzarella, goat cheese, and asparagus. Return to oven until cheese is melted and lightly browned. Remove and top with arugula and pear slices, and drizzle with the oil. Slice, serve and enjoy!
So…what’s your favorite non-pizza pizza? Share! I’ve been inspired – and I want to know what else is out there!