This pork and fig pizza combines all the right flavors! The figs & marmalade provide a sweet bite that contrasts the salty pork & cheese. Upscale pizza in under 30 minutes!
Pizza is always a classic, right?! Who doesn't love a good pizza on Friday night when it's time to celebrate the weekend? It's definitely one of my favorite weekend meals!
Today, I'm going to share how easy it is to make an upscale version of pizza. Don't get me wrong, I love a good pepperoni or all cheese pizza, but sometimes we need to switch it up. Our homemade version is going to rival some of your favorite restaurant pizzas!
One thing I love about pizza is that you can change it up based on your dietary needs. We use a gluten free crust alternative. I love this gluten free pizza crust from Bob's Red Mill or PaleOMG's take on gluten free pizza crust. You could also omit the cheese and add more toppings for a vegan friendly version, or even use vegan cheese. For my keto friends, try a cauliflower pizza crust.
Prep Once, Eat All Week
Do I have any friends out there who hate to cook? Well then, this one's for you! The pork and fig pizza is part of our prep once, eat all week series. If you're new to this concept, go check out my Instant Pot shredded pork shoulder recipe. The basic idea is that we prep our protein on the weekend, and then use it to make three different meals throughout the week.
The pork and fig pizza is just one of the three recipes. We also have crispy pork gyros, as well as spicy pork carnitas bowls. All three of these meals have such a unique flavor combination. You won't even be able to tell you are eating the same protein all week long. If you hate cooking and need a quick fix, you're going to want to try this out!
Pork and Fig Pizza
- 1 lb pizza dough
- ¾ cup fig marmalade
- 10 oz manchego cheese freshly shredded
- 2 ½ cups pork shoulder cooked, shredded
- 1 cup dried figs sliced in half
- 1 tablespoon rosemary de-stemmed, chopped
- Preheat oven to 425°F. Place pizza stone in the oven to warm as the oven preheats.
- Flatten pizza dough to fit the shape of pizza stone. If you have a pizza peel, assemble the pizza on there.
- Spread fig marmalade on the dough. Top with half of cheese, shredded pork, and then the rest of the cheese. Place dried figs on pizza. Sprinkle chopped rosemary on top.
- Transfer assembled pizza to the hot stone. Bake for 12-15 minutes until crust is golden brown.
- Cut into 6-8 slices. Serve immediately.
Did you make this recipe?!
Let me know how you liked the recipe! Comment below, or share a picture on Instagram with the hashtag #HomebodyEats. Happy cooking, Homebody family!Yum
Made it tonight for dinner! (Forgot to buy the rosemary it still very good!). It was a bit too sophisticated for my youngest, but that came as no surprise. Used a g-free crust. Would be nice to cut into smaller pieces for an appetizer when company visits!
Yes! That's such a great idea! So glad you were able to adapt it with the gluten free crust (like we did)!
I love the idea of pizza as an appetizer, esp fancy ones like this. It turned out amazing and th crust was better gluten free than with wheat flour. Who knew ? ❤️
Glad you could try it with the gluten free crust!