Fig & Goat Cheese Pizza

Name: Fig & Goat Cheese Pizza
Prep time: 20

4.8

4.8 out of 5 stars (based on 13 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

11 ingredients

The mix of figs and goat cheese in this simple, quick pizza makes it the epitome of sweet and salty. It’s the perfect wake up call to a palate that’s been jaded by chemo. This...

1 cup dried figs, quartered
1 teaspoon olive oil
1 tablespoon shallots, minced
2 tablespoons balsamic vinegar
4 whole wheat naan (see Chef Tips)
6 ounces goat cheese
¼ medium red onion, sliced very thin
2 cups loosely packed arugula
¼ cup pistachio, chopped
4 fresh figs, sliced
Flaky sea salt, to taste

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Nutrition Facts

Calories

313 cals

Fat

14 g

Saturated Fat

7 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

39 g

Sugar

28 g

Fiber

6 g

Protein

12 g

Sodium

396 mg

Directions

Put the figs in a small bowl with just enough hot water to cover. Set aside to steep for 15-20 minutes.
In a medium saucepan, heat the olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the figs, water and balsamic vinegar. Bring to a boil. Reduce the heat to medium low. Cook for 20 to 30 minutes or until the figs have become very soft and the liquid has reduced to a thick syrup. Using a wooden spoon break up the figs. The whole thing should look jammy.
Preheat the broiler or toaster oven.
Lay out the flat bread and spread ¼ cup of the fig sauce on each of the flat breads. Evenly top with the goat cheese and sliced red onion. Toast for 5 minutes, or until the flat breads are well browned.
Once the flat breads are out of the oven, top with arugula, chopped pistachios, fresh figs, and flaky salt. Serve immediately or at room temperature.

Chef Tips

If the Indian flat bread naan is not available in the local market, use medium size pita breads instead.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society