Fig-Pear Pizza with Arugula   Back to Recipes

Paired with Ecco Domani Pinot Grigio


This elegant pizza, created by Sarah Sherman Samuel, has an unexpected bite, thanks to a drizzle of chili-infused honey – making it a perfect pairing with our crisp Pinot Grigio. 

Pizza Crust:

  • 1/2 teaspoon active dry yeast
  • 2 cups all-purpose flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pink Himalayan salt
  • 3 tablespoons olive oil, plus more for bowl


  • 1 tablespoon olive oil
  • Pink Himalayan salt
  • 8 tablespoons fig paste
  • 6-8 ounces Gorgonzola cheese
  • 6-8 ounces fresh mozzarella, sliced thin
  • Freshly ground black pepper
  • 1 bunch washed and rinsed arugula
  • Drizzle of chili-infused honey
  • Chili flakes
  • 1 pear 


For the crust: Sprinkle the yeast over 3/4 cup warm water in a bowl. In a stand mixer with the paddle attachment, add the flour, sugar and salt and, with the mixer running on low speed, drizzle in the olive oil. Mix through. Next, pour in the water and yeast and mix until just combined.

Transfer to a lightly floured surface and knead until smooth. Transfer to a bowl coated lightly in olive oil. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise in room temperature until doubled in volume (at least an hour). Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.

For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread 1/2 of the fig paste all over the surface of the dough. Distribute slices of mozzarella over the surface of the pizza crust. Next, crumble gorgonzola and sprinkle all over. Slice pear into thin slices and distribute around the pizza crust. Sprinkle lightly with salt, pepper and chili flakes. Drizzle with chili-infused honey. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.

Remove from the oven and immediately add small dollops of remaining fig paste on top of each pear slice. Sprinkle generously with the arugula. Cut into wedges and serve.


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