Fig-Bacon Pizza

Fig Cream, Arugula, Lemon, Mozzarella, Provolone, Fontina, Bacon, Goat Cheese

Chef Charlie Anderson of Good Pizza | Cleveland, OH

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Adapted by StarChefs  |  June 2025  |  Photo: Will Blunt

INGREDIENTS

Fig Cream: 
Yield: Thirty 18-inch pizzas
7.144 kilograms heavy cream
1.587 fig jam
260 grams lemon juice
72 grams kosher salt

Lemon Dressing:
Yield: Sixty-five 18-inch pizzas
800 grams lemon juice
40 grams mayonnaise
40 grams Dijon mustard
332 grams honey
1.07 kilograms extra olive oil oil
28 grams kosher salt
10 grams black pepper

Arugula:
Yield: One 18-inch pizza
75 grams arugula

To Assemble and Serve:
Yield: One 18-inch pizza
620 grams pizza dough
55 grams shredded mozzarella
55 grams shredded provolone
55 grams shredded fontina 
80 grams cooked bacon, cut into ½-inch slices
20 grams grated hard goat cheese

METHOD

For the Fig Cream:
In a large nonreactive container, add all ingredients. Using a Vitamix Commercial immersion blender, blend on high speed until well combined and slightly thickened. Transfer to an airtight container and refrigerate.

For the Lemon Dressing:
In a mixing bowl, whisk to combine all ingredients. Transfer to an airtight container and refrigerate.

For the Arugula:
In a mixing bowl, combine arugula and 35 grams Lemon Dressing. Toss to evenly coat. Set aside.

To Assemble and Serve:
Heat pizza oven to 600°F. On a floured work surface, stretch dough to 18-inches in diameter. Top evenly with cheeses followed by 350 grams Fig Cream and bacon, making sure to leave 1-inch of space around the edges to form the crust. Bake 2 minutes. Rotate, then bake additional 2½ minutes. Let cool 1 minute. Slice and top with Arugula and goat cheese.​

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