PIZZA OR PASS
The Fig & Fawn Sensation
A sophisticated balance of jammy mission figs and salty Canadian bacon over a rich, creamy goat cheese and mozzarella base.
Ingredients
Sauce
Olive Oil
Cheese
MozzarellaGoat Cheese
Protein
Canadian Bacon
Toppings
Fig
Finishes
Ground Parmesan
How to Make It
Dough72-hour cold-fermented sourdough or high-hydration Neapolitan-style dough, brought to room temperature 2 hours before stretching.
SauceGenerously brush the stretched dough with premium extra virgin olive oil, ensuring a thin even layer to act as the moisture barrier.
- 1Preheat your oven with a pizza stone or steel inside at 500°F (260°C) for at least 45 minutes to ensure maximum heat retention.
- 2Hand-stretch your dough to a 12-inch diameter, leaving a slightly thicker edge for the crust (cornicione).
- 3Apply the olive oil base evenly across the dough, leaving a 1-inch border around the perimeter.
- 4Distribute the shredded mozzarella first to create a melty foundation for the other toppings.
- 5Thinly slice the Canadian bacon into ribbons and scatter them evenly across the mozzarella.
- 6Quarter the fresh figs and place them cut-side up across the pizza to allow for caramelization during baking.
- 7Crumble the goat cheese into small pea-sized chunks and distribute them between the figs to prevent clumping.
- 8Slide the pizza onto the preheated stone and bake for 8-10 minutes until the crust is blistered and the goat cheese is softened.
- 9Remove from the oven and immediately dust with the ground Parmesan to create a savory, salty finish on the hot toppings.
Chef's Tip
To maximize the fig flavor, ensure the fruit is at room temperature before slicing; this helps the sugars caramelize instantly when they hit the high heat of the oven.