Mediterranean Pizza with California Figs & Feta

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Mediterranean Pizza with California Figs & Feta

The best vegetarian pizzas come topped with a colorful selection of vegetables like this Greek pizza with figs, feta, and Kalamata olives.
Servings 18 servings


  • 1 package refrigerated dough for pizza crust (13.8-ounce)
  • 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 pepper or yellow or green bell pepper
  • 1 cup Orchard Choice or Sun-Maid California Figs stemmed, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 teaspoon 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


  • 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

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