Fig and Lemon Pizza

Recipe of the Month: Fig and Lemon Pizza

Recipe of the MonthINGREDIENTS

  • 1 handful of radish sprouts
  • 1 pizza crust (I get mine at whole foods and divide it because I like thin crust – bake time is for thin crust)
  • 1 organic lemon sliced really thin
  • 6 figs sliced
  • 1 cup gorgonzola cheese
  • 1 cup mozzarella cheese
  • ¼ cup parmesan cheese
  • 4 tablespoons olive oil
  • 3 grated garlic cloves
  • 1 ¼ cups organic corn meal


  • Grate the garlic and put it in a small bowl with the olive oil.
  • Slice the lemons and figs.
  • Heat the pizza stone in the oven on 450 for 5 minutes.
  • Put 1 cup of corn meal on the counter and roll out the pizza dough (or toss it if you are that good).
  • Carefully take the pizza stone out of the oven and spread ¼ cup corn meal on the stone (to keep dough from sticking).
  • Put the rolled-out dough on the stone.
  • Using a pastry brush – brush the dough with the olive oil/garlic mixture.
  • Place the sliced figs and lemons around the pizza.
  • Sprinkle the radish sprouts around the pizza.
  • Sprinkle the gorgonzola evenly over the pizza.
  • Top with the mozzarella.
  • Sprinkle the pizza with the parmesan cheese.
  • Put it in the oven for about 10-15 minutes until it is starting to brown and the crust is crispy (this timing is for a thin crust pizza and may vary depending on your oven).


We have friends over for Pizza and Shark Tank on Friday nights. To avoid having the same thing each week I decided to venture out with my choice of ingredients. This pizza may sound a little adventurous to you, but my friends said it was one of their favorites. I get my pizza dough ready made from whole foods and divide it in half because I like really thin crust pizza.  The second half gets frozen.  The sprouts are from one of my health partners – Skolex.  They are at a farmer’s market near me in the summer.  I usually buy a variety of sprouts from them. They also sell kits to grow them at home (great for winter months).

Posted in Recipe of the Month.