Fig, Bacon, and Smoked Mozzarella Pizza
Prep time: 
Cook time: 
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Serves: 4-6
For the Pizza:
  • 1 ball of pizza dough, left out at room temp for at least an hour to relax the glutens
  • ⅓ cup or more fig jam
  • 1 cup smoked mozzarella, shredded (or more)
  • 2 ounces goat cheese
  • 5 cooked slices of bacon, crumbled
  • 1 teaspoon fresh rosemary, minced
  • Salt and Pepper
For the salad:
  • 1-2 cups greens (arugula, spinach, pretentious micro-greens, etc)
  • 2 teaspoons balsamic vinegar
  1. Preheat your oven to 500, or whatever your preferred pizza-cooking temperature is (some stones/pans, etc come with their own sets of instructions, follow those!).
On your pizza peel (for easy transfer), spread some cornmeal out and roll your dough out super thin.
  1. Top with mozzarella
  2. Sprinkle on bacon and rosemary; dollop on fig jam in small teaspoon fulls throughout the pizza.
  3. Crumble goat cheese on top
  4. Sprinkle with a little salt and pepper.
  5. Cook until crust is cooked and cheese is browned (about 6 minutes using our baking steel at 500 degrees)
Assemble the salad: pour vinegar into the bottom of a bowl and toss greens through it. Season the greens with salt and pepper.
Salad can be enjoyed on the side or on top!
Recipe by The Fast and the Foodiest at