Fig and Lavender Goat Cheese Pizza

Fig and Lavender Goat Cheese Pizza


1-½ cups fresh figs, cut into quarters or sixths depending on size

8 oz. goat cheese, I use Nettle Meadow’s Honey Lavender Fromage Blanc, which adds some nice subtle undertones of flavor but any soft goat cheese will work

A few sprigs fresh thyme

Olive oil

1-teaspoon lavender

Honey to drizzle (optional)

1 prebaked pizza crust

Sea Salt


Preheat the oven to broil.

Drizzle the prebaked crust with olive oil and spread cheese to cover in an even layer. Top with figs in a circular patter and drizzle with more olive oil. Sprinkle with the fresh thyme, sea salt, and lavender and place in the top rack of the oven. Broil until the cheese is melted and starting to bubble and the figs are slightly wilted, about 5- 10 minutes. Serve warm, and if serving more as a dessert course, drizzle honey over the top of the pizza.

Apple Cheddar Pizza with Arugula

Apple Cheddar Pizza with Arugula


2-3 Apples of your choice (I used Gala Apples, but use your favorite)

4 oz. Garlic Cheddar, grated (Any type of cheddar or nice melting cheese would be great as well- fontina for example)

3-5 Shallots, thinly sliced

1 bunch baby Arugula

Olive oil

¼ cup Brown Sugar, divided

1 prebaked Pizza Crust


Slice the Apples very thin – I use a mandolin for speed, but this can also be done by hand

Sauté the shallots in olive oil on medium low heat, adding 2 tablespoons of the brown sugar once they have softened to help caramelize. Sauté on low until a nice golden brown, about 15-20 minutes. Season with salt and pepper to taste

Drizzle the Pizza Crust with olive oil and spread the shallots to cover evenly. Sprinkle the cheddar to cover the shallots. Place the apple slices on top, layering the thin slices on top of each other to form a concentric circle on the outside of the crust. Reverse the direction of the apple slices for the inner circle. Drizzle the top with olive oil, sprinkle with the remaining brown sugar and some sea salt,

Place the pizza in the over on the top rack. Broil for 5-10 minutes until the cheese is melted and the apple slices are starting to brown.

Remove from the oven and allow to cool for 5 minutes. While it’s cooling, toss the arugula with olive oil and sea salt. Place the arugula on top of the pizza and serve.

Gluten-Free Pizza Crust

Gluten-Free Pizza Crust

Note: Makes 2 crusts


1 cup Sorghum Flour

1 cup Tapioca Starch

1 cup Potato Starch

½ cup Sweet Rice Flour

½ cup Millet Flour

1 tablespoon Baking Powder

2 teaspoons Xanthan Gum

1 teaspoon Sea Salt

3 tablespoons Brown Sugar

1 ¼ cup Warm Water

1 Packet Active Dry Yeast

1 teaspoon Sugar

¼ cup Extra Virgin Olive Oil

¼ cup Egg Whites

¼ teaspoon Rice Vinegar


Preheat the oven to 400° F.

Proof the yeast by combining in a bowl with the warm water and 1-teaspoon sugar. Let sit for 15 minutes while you prepare the other ingredients. The top should be bubbly, indicating the yeast is active, by the time you’re ready to add it.

Combine the flours, baking powder, xanthan gum, salt, and brown sugar in a larger bowl.

Mix the Egg whites, Olive oil and Vinegar in a small bowl.

Make a well in the center of the dry ingredients. Pour in the proofed yeast and warm water and the remaining wet ingredients.

Mix until the dough starts to come together.

Unlike traditional pizza dough, there is no kneading (and no gluten to knead), once the dough is mixed, divide in two.

Place each half of dough on an oiled 9” pizza pan lined with parchment or dusted with cornmeal.

Work the dough with your hands to spread it in a thin, even layer covering the pizza pan. This takes a bit of practice to get comfortable with and perfect. It feels a bit odd- the dough is wet and tender compared to normal wheat-based versions. I find wetting my hands as I’m spreading it helps glide the dough more smoothly on the pan and prevents it from sticking to my hands too much.

Once you’ve spread the dough evenly, allow the pans to sit in a warm area for 30 minutes, the dough should rise slightly in this time.

Place the crusts in the preheated oven and bake for 10 minutes.

Once baked, the crusts are ready for your choice of topping.