Slices of Pizzette with goat cheese, figs, candied pistachio and balsamic glaze drizzle on a stone surface.
Photography, Art Direction & Food Styling: Anthony Contrino

A while back I partnered with American Pistachio Growers to create some recipes that were centered around late summer/fall fruits, and this was one of them.  This recipe comes together fairly quickly and is perfect for one of those busy weeknights. 

Fig, Goat Cheese & Candied Pistachio Pizzette

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2



  • 2 tablespoons sugar
  • Heaping ¼ cup American pistachios, rough chopped


  • 4 ounces mascarpone, room temperature
  • 2 ounces creamy goat cheese, room temperature
  • 1 store-bought pre-baked artisan pizza crust, Trader Joes
  • 6 ripe figs, stems removed and quartered lengthwise
  • Flaky sea salt
  • Freshly ground black pepper
  • Balsamic glaze


  • Preheat the oven to 425 degrees.
  • MAKE THE CANDIED PISTACHIOS: In a small stainless-steel skillet, melt the sugar over medium-high heat, stirring occasionally with a heat-resistant spatula.
  • Cook the sugar until light amber in color, remove from the heat and add the pistachios, stirring to coat.
  • Immediately transfer the pistachios to a piece of parchment paper and spread them out as best you can with the back of a spatula; cool completely.
  • MAKE THE PIZZETTE: In a medium-sized bowl, whip the mascarpone and goat cheese until creamy.
  • Spread the cheese mixture evenly over the pizza crust, leaving a ½-inch border around the edges.
  • Top evenly with the figs, cut-side up.
  • Place the pizza onto a half sheet pan and bake until the edges are crispy, about 10 minutes.
  • Sprinkle the top with flaky sea salt and freshly ground black pepper.
  • Drizzle some balsamic glaze evenly over the pizza and top with the candied pistachios, breaking them up into small clusters with your hands.
  • Cut into small triangles or squares and serve immediately.
Course: Appetizer, Lunch, Snack
Author: Anthony Michael Contrino