Fig & Arugula Pizzas

pizza (1)

We often hear the word frequency when referring to electrical high wires. However, did you also know that there is a frequency within our foods? Especially our ‘live’ foods, such as fruits & vegetables. There is very little to no frequency found within processed foods, hence they do nothing for our internal organs.

When talking about food frequencies, figs hold one of the highest frequencies available. It means our bodies can process figs better than some of the other foods we choose to eat. I was once at an astrology conference and Medical Astrologer, Judith Hill, commented that she eats a minimum of 2 figs per day to help maintain her health.

With the figs combined with the goat cheese, this is fast to make and soooo soooo delicious. I hope you enjoy it!

Fig & Arugula Pizzas

  • Fig-Arugula Pesto (see below)
  • 2 (4.4-oz) naan bread
  • Cooking spray
  • 4 oz goat cheese, sliced
  • 1 cup thinly sliced red Bartlett pear (1 pear)
  • 2 tablespoons walnuts, toasted and coarsely chopped
  1. Preheat oven to 450 degrees.
  2. Prepare Fig-Arugula Pesto (below).
  3. Place naan on a baking sheet coated with cooking spray. Spread half of Fig-Arugula Pesto on each naan, spreading to within 1 inch of edges.
  4. Arrange goat cheese slices evenly over pizzas.
  5. Bake at 450 degrees for 15 minutes or until naan is crisp and goat cheese is golden and bubbly.
  6. Top evenly with pear and walnuts.
  7. Cut each pizza into 4 pieces.

Yield 4 servings.

Fig-Arugula Pesto

  • ½ cup fig preserves
  • ¼ cup chopped toasted walnuts
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 (5-oz) pkg arugula
  1. Place first 5 ingredients in a food processor; pulse 5 times or until blended.
  2. Add arugula; pulse 10 times or until arugula is finely chopped.

Yield 1 ½ cups (serving size about 10 tablespoons)

Source: “Cooking Light” Fresh Food Superfast – page 156

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