Valley Fig Growers

Mediterranean Pizza with California Figs & Feta

Makes 18 servings.


1 package (13.8-ounce) refrigerated dough for pizza crust 

2 tablespoons olive oil 

2 teaspoons finely chopped or pressed garlic 

1 cup chopped zucchini 

1/2 cup chopped seeded Roma tomatoes 

1/2 cup chopped red, yellow or green bell pepper 

1 cup stemmed, sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs 

1 teaspoon each: dried thyme, oregano and crumbled rosemary 

1 1/2 cups shredded mozzarella cheese 

1 cup crumbled feta cheese 

1/2 cup thinly sliced red onion 

1/2 cup sliced Kalamata olives 

1/2 cup pine nuts  



  1. Preheat oven to 400?. Unroll pizza dough onto large oiled baking sheet. Pat dough to 15-x-10-inch rectangle. Set aside. In large skillet, heat olive oil and garlic over medium heat until sizzling. Stir in tomatoes, zucchini and bell pepper. Stir and cook for 1 minute, until tomatoes start to break down. Add figs, herbs and 2 tablespoons water. Cook and stir 1 minute or until most of liquid evaporates. Remove from heat. Sprinkle mozzarella cheese on pizza dough. Spread fig mixture evenly over cheese. Sprinkle with feta cheese, onion, olives and nuts, dividing evenly. Bake at 400? for 18 to 20 minutes or until crust is golden. Cool slightly. Cut pizza lengthwise into three even strips and crosswise 6 times to make 18 rectangles.

Photography David Campbell

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 179
  • % Calories from Fat 40%
  • Fat 8
  • Cholesterol 15
  • Protein 6
  • Carbohydrates 20
  • Fiber 4
  • Iron 1
  • Sodium 382
  • Calcium 108
  • Potassium 129