Anchovies, goat cheese and figs aren’t just toppings for salads – add this delicious combination on top of a scrumptiously crisp, thin crust pizza and you have a homemade gourmet pizza that everyone will be raving about!
What make this pizza so good?
- Its a salad-pizza! Imagine your favorite salad infused into a pizza. Every bite is an explosion of contrasts – salty anchovies, tangy goat cheese, sweet ripe figs, infused into melty mozzarella on a crackly thin crust pizza. Its a mash up of two glorious worlds! Homemade pizza just got a lot more fun.
- Prep is super simple – just use store bought pizza dough if you don’t have any Homemade Thin Crust Pizza Dough in your freezer. You can also mix and match the ingredients based on what you have – some ideas are provided in the next section.
- Clean up is easy – you just need a baking sheet for this recipe!
Ingredients and substitutions
This salad-pizza mashup uses a little bit of several ingredients to create the layers and layers of flavor.
- Anchovies add a depth of flavor that is hard to duplicate. While anchovies come in various forms, this recipe is the kind that has been filleted, salt cured and is sold in olive oil. Because they have a very concentrated taste, I break up the rolled fillets before scattering them on the pizza so that every bite gets a tiny bit of anchovy. In a pinch, you can use capers, if you don’t have any anchovies on hand.
- In this recipe, figs offer a sweet, fruity contrast to the tangy goat cheese and salty anchovies. Instead of fresh figs, I have used dollops of fig preserves – very thinly slices of apple or pear or red onion will work as well.
- Dried cranberries are a great substitute for the sweet/sour taste of currants which are not always in season. If neither are available a few dried chopped raisins will also do the trick.
How to make this pizza
The full instructions are available in the recipe card at the bottom, however, here is a look of what’s involved.
Tips for making pizza at home
(1) Keep the dough in the store bought bag in the deep freezer until ready to use.
(2) Defrost overnight in the refrigerator in the bag.
(3) For optimal results, let the dough sit out for at least an hour so it is at room temperature before stretching into the pizza base.
Yes – I’ve found that dough that is proofed for more than 72 hours requires less baking time.
Normally, I bake for 5 minutes on the bottom of the oven and 5 minutes on the middle rack. 72+ hour proofed dough requires 4 minutes on the bottom and 4 minutes on the top. Because many factors impact baking time, I would put the pizza on the bottom of the oven for about 4 minutes and then watch the pizza after about 2 minutes when it is on the middle rack.
It depends on the type of sauce and your preference. I use 2 tablespoons of typical store bought pizza sauce, for a typical 12 inch pizza. That’s just enough to get the sauce to bake with all the other toppings to the right consistency. Adding too much makes the crust soggy. If you go with less dough e.g., if you wanted a super thin crust 12 inch pizza, reduce the amount of pizza sauce to 1 1/2 tablespoons.
I use 2 tablespoons of pizza sauce for a typical 12 inch pizza. When you spread the sauce, there should be some spots that have a little more sauce and others. The amount of sauce should feel like a “smear” – an even layer on the pizza is too much.
No – I just use my old beat up baking sheet – the baking sheet makes it very easy to maneuver the pizza as I have a small kitchen and need something easy for high temperature cooking.
Absolutely! I do this all the time with great results- here is what you need to know:
(1) preheat your oven to the highest possible temperature (typically 500°F) and
(2) bake first on the bottom of the oven (not bottom rack) for about 5 minutes and
(3) then in the middle for about 5 minutes.
This technique helps simulate the results that you get from commercial pizza ovens which are able to reach temperatures ranging from 700-800°F .
Fun topping variations
We love homemade pizza because the topping combinations are endless! Below are some of our favorite combinations :
Salmon, burrata, capers and red onion
Sweet clams, salty anchovies and roasted garlic
Finally, if you make this recipe..
I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!
Anchovy, Goat Cheese & Fig Pizza Recipe
- Baking Tray
- 1 pizza base homemade or store bought
- 1 tbsp olive oil
- 2 tbsp pizza sauce
- 1/2 cup freshly grated romano
- 1/2 cup freshly shredded parmesan
- 1 cup fresh mozzarella
- 1/2 cup goat cheese divided
- 9 anchovies rolled and sliced
- 9 figs halved
- 2 tbsp currants
- 1 cup arugula
- 1 tsp crushed red pepper chili flakes
- Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza
- Preheat oven to 500° F.
- Pour out the dough. Punch and press into a round shape. Stretch out the dough by rotating on your knuckles and letting gravity do the rest. Make sure the dough is stretched as evenly as possible. Press out as many of the bubbles as possible with your fingertips and mend holes by pressing the dough. Place the pizza onto a baking sheet (no flour dusting is necessary for the baking sheet.
- Add the toppings evenly on the pizza base in the following order: olive oil, pizza sauce, romano, mozzarella, figs, anchovies, goat cheese and parmesan.
- Put the pizza in the bottom of the oven. Bake for 6 minutes.
- Put the pizza in the middle rack of the oven. Bake for 6 minutes.
- Immediately garnish with arugula, goat cheese and currants. If you like the heat – some red chili flakes really hit the spot!
- Assemble the pizza right before baking to avoid a soggy crust.
- If a hole appears in your dough, push it back in and seal the dough.
- Brush the entire dough surface with olive oil.
- Any part of the crust which is covered only with sauce with char and burn so sprinkle a little bit of grated romano or parmesan over the sauce.
- There is no need to dust the baking sheet with flour. However if like a bit of a crunchy, nutty texture – a little semolina on the bottom of the dough does wonders.
Recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.