Chicken Fig and Arugula Gluten Free Pizza

For some reason, this meal brings me back home to a cozy vineyard off the coast of California, sipping an earthy merlot and savoring every slice of this very fancy pizza.

Just kidding - I’ve never been to wine country (sadly) and when I eat this pizza I’m generally in a matching sweatsuit with spit-up on one shoulder, an antsy baby on the other, and Cocomelon blasting in the background on our TV. It may not be quite as glamorous as the first scene, but dang if this pizza ain’t just as delicious.

Considering that Sam and I have been making this recipe for dinner at least once a week for the past 6 months, I’d say that it’s probably about time that I share it with you.

I’ve flaunted this dish on my Instagram story many times and have responded to countless DMs with my quick instructions on how to recreate it, but today is the day I am finally making it an official blog recipe.

My chicken, fig, goat cheese, and arugula pizza recipe was born out of necessity after scouring Pinterest for a good alternative to my order-out pizza addiction and coming up short. I needed something that was gluten-free and free from cow’s milk (since that is what upsets my stomach the most).

Desperate and hungry, I quickly wrote down a list of ingredients I kept seeing popping up on my Pinterest searches that sounded delicious.

As a working Mom and someone who dodges the BS when it comes to time spent in the kitchen, I’ll take a shortcut when I see it. For this recipe, that means no fussing around with gluten-free pizza dough from scratch. I’ve tested out 5 different frozen crusts and settled on 2 options that I love. Skipping that step saves me a ridiculous amount of time, so I’m sharing my go-to brands below.

This pizza is the perfect combination of salty and sweet, savory and light, and it’s cheap and easy to make. What could be better than that?

Chicken Fig and Arugula Gluten Free Pizza

Note: This recipe is for 1 pizza which is 1 serving (in my opinion: a personal size pizza). If you are making dinner for 2, I recommend doubling it.

Ingredients:

• Olive Oil

• Boneless Skinless Chicken Thighs (approx. 1/2lb)

• 4-6 Figs, quartered (or unsweetened fig spread)

• 1/2 Cup Arugula

• 1 Tbsp Fresh Rosemary, chopped

• Balsamic Glaze

• 1/3 Cup Goat Cheese, crumbled

• Gluten Free Pizza Crust (I like Caulipower and Uncrusts)

• Sea Salt

• Pepper

Instructions:

1. Preheat oven to 425F (or the temperature as instructed by your chosen pizza crust).

2. Drizzle olive oil in a medium sized skillet. Heat over medium high heat, add chicken thighs, season with salt, pepper, and chopped rosemary. Sear on each side for 5 to 7 minutes, getting a nice crisp, until no longer pink.

3. Once chicken is done, remove and chop into bite-sized pieces. Add chopped chicken back into pan to coat with leftover olive oil/seasoning for extra flavor.

4. Begin assembling pizza by drizzling a thin layer of olive oil to cover the crust, followed by a drizzle of balsamic glaze, quartered figs, crumbled goat cheese, and bite-sized chicken thighs.

5. Cook pizza in the oven for 12-15 minutes (or as instructed by your chosen pizza crust). I generally put our pizza directly on the oven rack for optimal crispness.

6. Once done, remove pizza from oven and top with arugula. Lastly, drizzle with another light coat of olive oil and balsamic glaze, and sprinkle a few more flakes of sea salt to taste. Enjoy!

Watch my 60-second tutorial here:

What is your favorite healthy meal right now? Let me know by commenting on my latest Instagram post, or by tagging me in your homemade Chicken Fig and Arugula Pizza!

Want more food-related inspiration? Read 25 Kitchen Products From Amazon That People Actually Swear By and 20 One Pot Dinner Recipes Made for Hectic Nights.

xo Anna Elizabeth