Pizza With Figs, Mozzarella, and Goat's Milk Feta

[Photographs: J. Kenji Lopez-Alt]

Note: For best results, bake pizza using a KettlePizza and Baking Steel setup.

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Pizza With Figs, Mozzarella, and Goat's Milk Feta

About This Recipe

Yield:Makes four 10- to 12-inch pizzas, serving 4
Active time:45 minutes
Total time:3 hours
Special equipment:Wood and metal pizza peels, Baking Steel, pizza cutter (see note above)
This recipe appears in: Pizza With Figs, Mozzarella, and Goat's Milk Feta


  • 1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
  • 12 ounces fresh mozzarella, torn into rough chunks and drained
  • 20 ripe figs, cut into quarters
  • 8 ounces goat's milk feta cheese
  • Kosher salt
  • 24 fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup honey


  1. 1

    Divide dough into four even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.

  2. 2

    Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use Kettle Pizza and Baking Steel grill insert.

  3. 3

    When ready to bake, turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough into a 10 to 12-inch circle about 1/4-inch thick by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

  4. 4

    Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by 1/4 of figs and 1/4 of goat's milk feta. Sprinkle lightly with salt, add 6 basil leaves, and drizzle with 1 tablespoon extra-virgin olive oil.

  5. 5

    Transfer pizza to hot stone or steel and broil until edges are puffed and lightly charred and bottom is crisp, rotating regularly for even cooking, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

  6. 6

    Drizzle hot pizza with 1 tablespoon honey. Slice and serve immediately.

  7. 7

    Repeat steps 4 through 6 for remaining pizzas.


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