Fig and Pig Pizza

Salty, smoky bacon and sweet figs make a great pair in this quick and easy pizza. In this version, we split whole grain pita for the crust, but traditional pizza dough is certainly an option. We love Lori's pizza dough recipe, and you will, too. It's a breeze to handle. We finished off this pizza with our sweet Fig Balsamic. This pizza makes for lovely entree, or cut it into slivers as an appetizer. Either way, it's de-lish.


Whole grain pita, split in two or Pizza Dough

Shallot Extra Virgin Olive Oil

Thick-cut smoked bacon (we like Applewood-smoked)

Fresh figs, halved

Fresh mozzarella or burrata cheese

Fig Balsamic Vinegar


Cook the bacon until crispy. Drain and reserve the bacon fat for another use.

Preheat the oven to 400 degrees. If using pizza dough, preheat a pizza stone. If you don't have a stone, an upside down baking sheet works well. When you preheat the baking sheet, since there's no weight (from food) on it, it may bend or twist a little in the heat. It will settle down once the pizza is placed on it.  

Build your pizzas by brushing the pita or dough with Shallot Extra Virgin Olive Oil. Add the bacon and figs, cut side up, on the crust. Then place bits of cheese evenly around the toppings. We prefer to not overlap the toppings. This way, the heat has a better chance of browning the cheese caramelizing the figs--those are the best bits!  

Bake the pizzas for 5-7 minutes or until the crust is browned. The cheese should be blistered and golden. Drizzle with Fig Balsamic and serve.

Note: we love the simplicity of the pizza, but additions like sweet onion and shitake mushrooms would be lovely here. For more smokiness, add a sprinkle of our Applewood Smoked Salt. Enjoy! 

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