INGREDIENTS
- 1 can refrigerated pizza dough
- 1 cup grated mozzarella
- Half a small log soft goat cheese
- 1 ½ cups baby arugula
- 1 tablespoon extra-virgin olive oil
- Salt
- 2 teaspoons balsamic vinegar
- 3 quartered fresh figs
METHOD
Serves: 4
- Preheat the oven to 400F.
- Unroll the pizza dough and transfer to a 9X13-in. pan.
- Sprinkle with mozzarella and dollop with goat cheese.
- Bake 8 min or until puffed and very lightly browned.
- Sprinkle with mozzarella and crumbles of goat cheese.
- Bake another 5 to 7 min or until bubbly.
- Meanwhile toss arugula with olive oil and a pinch of salt.
- Add balsamic vinegar and toss again.
- As soon as the tart comes out of the oven, add the arugula mixture.
- Place figs over arugula.
- Let stand 2 to 3 min then serve.