Sweet fig spread is topped with tangy goat cheese and fresh herbs and then crowned with arugula and grape tomatoes. A drizzle of aged balsamic is a perfect finish.
Prepare pizza crust. Set oven racks at the lowest and middle position. Preheat oven to 425°. Lightly oil pizza pan with olive oil (I prefer dark pans, it helps the crust brown better). Press dough onto the pan until evenly spread (about 12”), flat (no rolled edge), and thin. Using a fork, pierce dough all over, this will prevent the dough from forming bubbles when baked.
Pre-bake crust on the lowest rack in the oven for about 5 minutes, just until dough is set, but not browned.
Remove crust from the oven and spread 2-3 tablespoons of fig spread over the dough with the back of a spoon to create a thin, even layer.
Slice goat cheese or using your fingers, crumble the cheese all over the layer of fig, leaving some small spaces in between the pieces of cheese.
Sprinkle basil over the layer of goat cheese, as desired. Other herbs can be substituted, based on preference.
Bake on the middle rack for 5-7 minutes until the edges of the crust are light brown, the cheese is hot, and the basil is fragrant.
Remove from oven and top with arugula leaves, spread the halved tomatoes around on top of the arugula, and drizzle with balsamic.