Skillet pizza with figs, goat cheese & arugula

Ingredients

• 1 cup (120 grams) chickpea flour
• ¼ teaspoon fine sea salt
• 1 cup warm (not hot) water
• 3 tablespoons olive oil
• 2 cloves garlic, minced

• ½ cup moist dried figs, ends trimmed, sliced crosswise
• 4 ounces soft goat cheese, crumbled
• 2½ cups fresh baby arugula leaves
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• Fine sea salt and freshly ground black pepper
• 2 teaspoons finely grated lemon zest

1. To make the crust, whisk the flour and salt together in a medium bowl. Add the warm water, 2 tablespoons olive oil, and the garlic, whisking until blended and smooth. Let the batter stand at room temperature for at least 1 hour.
2. When you’re ready to cook the pizza, position the broiler rack in the oven 8 inches from the heat source. Place a 10-inch cast iron skillet on the rack to preheat for 10 minutes.
3. Using an oven mitt (the skillet will be very, very hot), remove the skillet from the oven. Add the remaining tablespoon olive oil to the skillet; swirl to coat the bottom. Pour in the batter; broil for 4 to 7 minutes, until the center of the crust is just set and the edges are golden brown.
4. To top the pizza, turn off the broiler and preheat the oven to 450°F. Arrange the figs on the crust and sprinkle with goat cheese.
5. Return the skillet to the oven and bake for 4 to 6 minutes, until the goat cheese is starting to brown and the edges of the crust are crisp. Cool the pizza in the skillet on a wire rack for 4 to 5 minutes.
6. In a medium bowl, toss the arugula with the olive oil and lemon juice; season to taste with salt and pepper. Top the pizza with arugula, sprinkle with lemon zest, and cut into 4 servings.