PIZZA OR PASS
The Sweet & Savory Orchard Hearth
A sophisticated white pizza featuring a creamy dual-cheese base topped with succulent figs and salty ham, balanced by a peppery arugula finish and sweet balsamic drizzle.
Ingredients
Sauce
Olive Oil
Cheese
RicottaGoat Cheese
Protein
Ham
Toppings
ArugulaFigOnions
Finishes
Crushed Red Pepper FlakesBalsamic GlazeOlive Oil
How to Make It
DoughA high-hydration, 48-hour fermented Neapolitan-style dough, stretched to 12 inches with a slightly thicker cornicione (crust edge) to contain the creamy cheeses.
SauceBrush a generous layer of premium extra virgin olive oil over the stretched dough as the base, ensuring it reaches the inner edge of the crust.
- 1Preheat your oven to 500°F (260°C) with a pizza stone or steel positioned on the middle rack for at least 45 minutes.
- 2Thinly slice the fresh figs and red onions, and tear the ham into bite-sized, rustic ribbons.
- 3Stretch your room-temperature dough on a floured surface and transfer it to a parchment sheet or a floured pizza peel.
- 4Apply the olive oil base and sprinkle half of the crushed red pepper flakes directly onto the oil to infuse the heat.
- 5Distribute small dollops of ricotta cheese evenly across the pizza, then crumble the tangy goat cheese into the gaps.
- 6Layer the sliced onions, figs, and ham ribbons over the cheese layer, ensuring even coverage for a balanced bite.
- 7Transfer the pizza to the oven and bake for 8 to 10 minutes until the crust is golden brown and the cheese is lightly toasted.
- 8Remove from the oven and immediately top with a handful of fresh arugula while the pizza is still piping hot.
- 9Drizzle the balsamic glaze in a decorative zigzag pattern over the entire pizza.
- 10Finish with a final sprinkle of the remaining crushed red pepper flakes and slice immediately.
Chef's Tip
To prevent the arugula from wilting too quickly, toss it in a tiny drop of olive oil before placing it on the pizza; this creates a thermal barrier that keeps the greens crisp and vibrant against the hot cheese.