recipe using figs
The Best recipe using figs
This recipe works for every occasion, really. It’s great for a weekend brunch when you want something fresh but not too heavy, or a light dinner when you’re hosting a small get-together. My husband loves it because it’s got that perfect balance of sweet and savory, and my kids swear by it because it’s not too sweet—just naturally sweet enough to enjoy without feeling like dessert. It’s also a great way to use up any leftover goat cheese or figs you have on hand, so it’s practical and waste-free. And honestly, the crust is foolproof. You can make it a day ahead, freeze it, and still have it crisp and golden when you’re ready to bake. It’s that kind of recipe that feels like a no-brainer to make again and again.
Baked Fig and Goat Cheese Stuffed Pizzas
A simple yet flavorful twist on pizza, featuring ripe figs and creamy goat cheese in a buttery crust. Perfect for a quick weeknight dinner with a touch of Mediterranean charm.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 packet quick-rise yeast
- 1 cup warm water
- 8 large ripe figs, halved
- ½ cup crumbled goat cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- ¼ cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, mix flour, salt, and yeast with warm water. Let sit until slightly foamy (about 5 minutes). -
2
Roll out the dough on a floured surface into 4 even circles. Place each circle on a baking sheet. -
3
Spread olive oil over each dough circle. Arrange fig halves cut-side down, then sprinkle with goat cheese, oregano, and Parmesan. Fold the dough over the filling to seal. -
4
Bake for 15–18 minutes until the crust is golden and the cheese is bubbly. Let cool for 5 minutes before slicing.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pizza pans or baking sheets
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Baked Fig and Goat Cheese Stuffed Pizzas Works
❓ Frequently Asked Questions About Baked Fig and Goat Cheese Stuffed Pizzas
Can I substitute dried figs for fresh ones?
Yes, you can use dried figs, but adjust the quantity to account for their lower moisture content. Use about 1/3 cup dried figs for every 1 cup fresh figs. Soak dried figs in warm water for 10–15 minutes before using to soften them further.
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What if I don’t have fresh figs, but I have canned figs?
Canned figs work well, but drain and rinse them first to remove excess syrup. Use the same 1 cup quantity as fresh figs, as canned versions retain their natural sweetness.
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How do I know if the figs are ripe enough for this recipe?
Figs should be soft to the touch, slightly mushy when squeezed, and deep purple or reddish-black in color. Avoid overly hard or green figs—they won’t sweeten enough during cooking.
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Can I make this dish ahead of time?
Yes, the figs caramelize beautifully when reheated, so you can assemble the dish a day in advance and refrigerate. Reheat gently in a 350°F oven for 10–15 minutes until bubbly.
