UCLA Luskin Conference Center Quarterly Newsletter — January 2018

Score big with this game day pizza!

The chefs at the UCLA Luskin Conference Center recommend this on-trend popular pizza combo to kick your Super Bowl party up a notch. The contrast of the sweet fig and the tangy goat cheese make a delectable combination that will score big at any game day party.

Fig & Goat Cheese Pizza with Arugula

Servings: 4


  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 tablespoon minced shallot
  • 1 cup dried figs, stemmed, quartered
  • 1/2 cup Marsala
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 1-1/2 cups all-purpose flour plus more
  • 1-1/2 cups bread flour
  • 8 ounces fresh goat cheese
  • 2 cups arugula
  • 1 pear, cored, thinly sliced

Heat 1/2 tablespoon oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and jam measures 1-1/4 cups, about 20 minutes. Season with salt and pepper.

Pulse 1-1/2 cups all-purpose flour, bread flour, 1-1/2 tablespoon oil, 1 teaspoon salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft, 2–3 hours.

Preheat oven to 450°. Roll out each dough piece on a floured surface to a very thin 10″ round. Cover with a kitchen towel.

Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.

Spread 3–4 tablespoons fig jam over each crust; scatter 2 ounces goat cheese over each. Bake in batches until crust is crisp, 4–5 minutes.

Toss arugula, pear, and remaining 1 tablespoon oil in a large bowl; season with salt and pepper. Top pizzas with arugula and pear salad.

Source: Bonappetit.com.