Fig, Smoked Bacon & Arugula Pizza

Pair with Buchignani Zinfandel

Yield: 2-4


  • 1 (8 ounce) portion of pizza dough
  • 2 cups sliced black mission figs
  • 2/3 cup creme fraiche or sour cream
  • 1 cup crisped bacon lardons (we prefer Zoe’s meats bacon)
  • 2 cups fresh wild arugula

Pizza Dough:

  • 1 tablespoon active dry yeast
  • 2 cups warm water
  • 3 tablespoons olive oil
  • 5 cups all purpose flour
  • 4 teaspoons salt
  • 1 tablespoon sugar (optional)



  1. Dissolve yeast in water in mixing bowl and let sit for 2 minutes to bloom. Add olive oil, flour, and salt on top.
  2. Mix dough with dough hook on lowest setting for 5 minutes. Dough should come together into a ball. If it sticks to the sides add small handfuls of flour while mixing. If it’s too dry, sprinkle water into dough mix until looks looser.
  3. Let rise then divide into 6 equal portions (8oz each) and roll into tight balls to let rise again.
  4. Once they’ve risen, they’re ready to open and use. Open onto well floured pizza paddle.


  1. Spread 2 tablespoons creme fraiche on open pizza dough, followed by ⅓ cup sliced figs and ⅓ cup bacon lardons.
  2. Bake in 500 degree oven for 12 minutes. Spread fresh arugula on top of pizza before serving.

Recipe courtesy of Pizza Politana


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