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Fig-and-Pig Pizza

Serves 2 to 4


  • prepared dough to make 1 pizza
  • 1/3 cup grated Fontina
  • 1/3 cup grated aged provolone
  • 2 tablespoons smoked mozzarella, diced
  • 1/2 cup or 1/4 pound smoked duck bacon, sliced
  • 8 dried black mission figs, cut in half
  • 1 tablespoon scallions, sliced
  • 1 cup baby arugula
  • 1 tablespoon aged balsamic


Place a pizza stone in the oven and preheat oven to 500˚F.

  1. Stretch pizza dough until it is 12- to 14-inches round.
  2. Place on wooden peel and generously sprinkle cheeses evenly over top of dough. Repeat with duck bacon, figs, and scallions.
  3. Place on pizza stone and bake with oven door closed at 500˚F for 6 to 7 minutes.
  4. Turn oven to low broil and slightly open oven door. Bake an additional 3 to 4 minutes.
  5. Remove pizza from oven and let rest for 2 minutes.
  6. Sprinkle with baby arugula and drizzle with aged balsamic.

Slice as desired.

Hudson Valley Restaurant Week is back this April 8-21!