Whole Wheat Goat cheese fig arugula pizza

At last I get to post this amazing whole wheat goat cheese fig arugula pizza recipe. I actually made this last week and it was out of this world. I haven’t had a chance to incorporate figs into cooking much but dessert recipes so I figured, why not added it to pizza?

Whole Wheat Goat cheese fig arugula pizza | Eat Good 4 Life

I think this is one of my favorite combos. Granted I have made quite a few pizza recipes before and I like pretty much all of them that I have made but this one was so different and tasty….truly a winner!!

I used to make my own pizza dough before but with the time constraints from being in school I tend to buy whole wheat pizza dough already made. It is actually not bad at all but I can’t wait when I have more time so that I can really spend more time in the kitchen and make my own.

On another note, I have just finished rotation number 4 of Physician Assistant school, which I am pretty proud of myself for. It is extremely hard for me because I have a family and my own business to take care off so trying to do everything all at once it is pretty stressful. I just can’t wait to be done with school….7 more months.

So this weekend, to celebrate finishing my 4 rotation I spent most of my time in the kitchen cooking up a storm, besides trying to catch up on working out too though. I have a few recipes that I have coming up that I can’t wait to share with you guys. Lots of salads and some healthy sweets.

Anyways, I hope you get to make this amazing whole wheat goat cheese fig arugula pizza recipe. The balsamic reduction I actually made myself this time. I couldn’t believe how easy it was so next time I make more I for sure will quadruple the batch.

Until my next recipe,


Whole Wheat Goat cheese fig arugula pizza | Eat Good 4 LifeWhole Wheat Goat cheese fig arugula pizza | Eat Good 4 LifeWhole Wheat Goat cheese fig arugula pizza | Eat Good 4 Life


Whole Wheat Goat cheese fig arugula pizza

Miryam's original recipe

Yield: 4 servings

Total Time: 30 minutes



Preheat your oven to 425 degrees F.

To roll the pizza dough, sprinkle some flour on your work surface where you will roll out the pizza. With a rolling pin roll out the dough and transfer the rolled dough onto the pizza stone, or baking sheet previously lined with unbleached parchment paper or any other pizza baking tray you are using.

Spread the shredded Asiago cheese over the pizza dough followed by the goat cheese. Arrange the figs and sprinkle the salt and pepper flakes if using. Bake for 16-18 minutes or until golden.

Once the pizza is baked, arranged the arugula and drizzle the balsamic vinegar reduction over it. Serve immediately.

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  1. Can’t find kale at this time of year…except the frozen one. Your pizza looks fantastic!

  2. This looks amazing and I love the combo! Do you make your own pizza dough and if so, do you freeze extra for later use?

  3. I love using fresh tomatoes on pizza! This pizza looks great!

  4. This looks fantastic. My type of food. Can’t wait to try.

  5. Hi,great pizza. You mention chicken in your first paragraph, is that part of this recipe?

  6. Looks awesome! Any tips to how to not let your pizza crust get soggy from the moisture of the tomatoes and kale? I’ve made pizza with fresh tomatoes and spinach and the moisture made my pizza crust so soggy!

    • Hey sorry for the delayed response. I have found that kale doesn’t make the pizza soggy at all. It kind of gets crunchy. The tomatoes is a different story. I think cutting the tomatoes into wedges instead of slices helps the pizza from getting that soggy or at least that is what I have noticed. They did generate some liquid but not so much to make the pizza soggy. Spinach is very watery so that is why I never use fresh spinach on pizza. If I do is frozen and I make sure I squeeze the liquid off before adding to the pizza. I hope this helps.

  7. I love love love these toppings! Want to make a pizza just like this soon.

  8. Myriam, I LOVE this recipe cause kale is my favourite green! I add kale in almost everything ;-)
    You pizza looks great and I also love your homemade pizza dough recipe!
    Have a wonderful day!

  9. Kale on pizza is the best, I love how it gets super crispy. The cheese combination is great too!

  10. I also see chicken in the second paragraph of the “directions” it says: “Place the chicken in a microwavable plate and microwave for 6-8 minutes or until almost cooked. It will get throughly cooked in the pizza don’t worry if you see some raw pieces. Shred the chicken and mix with 1/4 cup of the chipotle sauce. Set aside.” Just FYI :)

    Trying this recipe tonight… sounds delicious!

  11. This is on our menu for the week! I think your nutritional facts need to be adjusted, though, because with my calculations there are 11 g protein, 6 g fat, and 53 g carbs. I am using part-skim mozzerella, so that may be the fat difference. But other than that, I’m not changing much else. I’m excited to try this, though! Sounds yummy.

  12. Just realized I actually forgot to put the mozzarella into my calculation! That made the difference. Sorry about that!

  13. Can I make this without the pizza dough …. I can’t eat bread yet I had gastric sleeve surgery in jan

    • You could but I don’t know what you could use for the base. Maybe cauliflower crust pizza? I have never made that before though but you can search on google for a recipe :-)

  14. Hey Miryam! Loving all your recipes. :)

    I’ve really wanted to try making pizzas but haven’t been able to invest in a pizza stone. Do you think I could bake a pizza in a baking tray or is that not a possibility?

  15. Made this tonight, and my family loved it!  I did top it off with some fresh basil and reduced balsamic to add some sweetness with the sour from the goat’s milk.  It was a hit!  Thank you so much for sharing!

  16. Hi! Just wondering roughly how many slices equal one serving? Is it one slice?
    Sorry if this was already answered – I may have just missed it. This recipe looks delicious!

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