Fig and Goat Cheese Specialty Pizza

A personal pan pizza made with fig, honey goat cheese, spinach on a whole grain naan bread topped with balsamic glaze

Fig and Goat Cheese Specialty Pizza is  one  of  my  favorite  fallback  meals.  Personal  pizzas  are  a great  emergency  dinner  serve  that  the  whole  family  will  enjoy.   It’s  quick,   easy  and  delicious.A personal pan pizza made with fig, honey goat cheese, spinach on a whole grain naan bread topped with balsamic glaze

Fig and Goat Cheese Specialty Pizza

Need an emergency fallback recipe?  I do!  Personal pan pizza is not a novel idea by any means, but it’s definitely one of my go-to emergency make and bakes.  I make personal pizzas many ways, but one of my favorite fallback blends begins on naan bread; either whole grain or basic white.

I have to be honest, my family does not eat this fig and goat cheese specialty pizza I’m about to share with you; it’s my favorite.  They are most likely eating one of the following yummy combos, that yes, I like too;

  • Sauce and fresh sliced mozzarella
  • Sauce, fresh slice mozzarella and turkey pepperoni
  • White pizza with tomatoes, olive oil and basil with fresh sliced mozzarella
  • Basil Pesto and fresh mozzarella
  • Sun-dried tomato basil and fresh mozzarella

Okay, enough about those…let’s chat about my Fig and Goat Cheese yumminess.  There’s spinach, olive oil and fresh garlic in the mix.  And, when it’s finished baking, I drizzle a little balsamic glaze on top and WOW, it’s the perfect finishing touch.

Fig and Goat Cheese Specialty Pizza

A personal pan pizza made with fig, honey goat cheese, spinach on a whole grain naan bread topped with balsamic glaze

Ingredients

  • 2 whole grain naan bread
  • 2 cups fresh baby leaf spinach
  • 1 tablespoon olive oil
  • 1 small clove of garlic, minced
  • 1/2 cup dried figs
  • 3 oz. honey goat cheese
  • Balsamic Glaze
  • Nonstick cooking spray

Instructions

Preheat the oven to 375 degrees.

Coat a large baking sheet with nonstick cooking spray.

Place the naan breads on the coated baking sheet.

Toss the spinach with the olive oil and minced garlic. Divide the spinach and place approximately a cup on each naan bread.

Cut the figs into quarter pieces and/or slice them and place evenly divide and distribute on each naan bread.

Finely chop the honey goat cheese and sprinkle approximately 1 1/2 ounces on each naan breads.

Bake the pizzas in the oven for approximately 15 minutes.

Drizzle it with balsamic glaze before serving.

Notes

© Jodie Fitz
More on making this specialty pizza;

Goat Cheese? You can find the honey goat cheese in the specialty cheese area at your local Price Chopper/Market 32 Supermarkets near the deli area.

Mozzarella?  You can use the pre-sliced fresh mozz or the shredded mozz, but I personally like to slice it when I’m making our personal pan pizzas on naan breads.  We do use the others in various other pizza scenarios.  When I’m making pizza on naan I like to slice it very thin, almost like a shaved affect. 

Dried Figs?  These are typically found in the produce aisle on specialty shelves t your local Price Chopper/Market 32 Supermarkets.  Purchase the dried figs with no added sugar, just straight up figs is all that you want for this yumminess.  

Love Pizza?  We do!  Check out my no rise pizza dough.  It’s super delicious and easy to make.  They are great to make ahead and use as the base of your personal pan pizza.  Any of the options above are equally delicious on this base.  Pizza is all about having fun!

Kid friendly no rise pizza dough made with tuscan herb olive oil and vegetables on top to create a silly face.

No Rise Pizza Dough Recipe Link

32 Comments on “Fig and Goat Cheese Specialty Pizza”

  1. Reply

    This looks so yummy and easy too! I love the addiiton of goat cheese!

    Thank you for linking up to Foodie Friends Friday! We appreciate your joining.

    1. Reply

      Hi there – I know me too! Thanks – look forward to seeing you next week 🙂 Have a great afternoon ~ Jodie

  4. Reply

    Hi Jodie! Thanks for stopping my Moms Surviving Kids! I am your newest follower and I am so excited about your posts with all these yummy recipes! Take care!
    hugs,
    Megan

    1. Reply

      I there – THANK YOU! I’m glad to have you visiting 🙂
      Have a GREAT afternoon,

      ~ Jodie

  5. Reply

    Jodie, how clever! I’ve never heard of this combination. I must try this. Would you like to share this at “Empower Me Healthy” link up party on Wed? Also we would love to feature this recipe in our Empower Me Healthy Cookbook, with your permission of course. If you would like to be featured let me know how you want the credit published (i.e your blog, you etc) If not that’s fine too. Have a great and healthy day!

    1. Reply

      Hi there! I’m so sorry – I missed the Empower Me Healthy Link up last Wednesday – I’ll peek for this Wednesday! Thanks for visiting 🙂 I’ll email you about the other
      ~ Jodie

    1. Reply

      Thank you! I also love it with a sprinkle of a really good reduced balsamic 🙂 Have a great week ~ Jodie

  9. Reply

    Jodie, I’d love to try this!! I just hopped over from Simply Better with Leslie. I will be hosting over at WholeHearted Home if you’d like to stop over on Wednesdays.

    1. Reply

      Hi there – I’m a little behind due to my travels – I’ll peek over on Wednesday of this week. Have a great day & thanks for visiting & for the invite 🙂
      ~ Jodie

    1. Reply

      THANK YOU! I love really unique pizza combos – I have to share more 🙂 Have a GREAT holiday season ~ Jodie 🙂

  13. Reply

    This is such an amazing flavor combo! I love it!
    Thank you so much for sharing this at Wednesday Extravaganza – Hope to see you there again next week with more deliciousness 🙂

  14. Reply

    Wow – this sounds really good! We are having a Greek Pizza this week! Thanks for linking up at Romance on a dime last Tuesday!!

  15. Reply

    Goat milk is often consumed by young children, the elderly, those who are ill, or have a low tolerance to cow’s milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese.”

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