This Grand Adventure: Chelsa-Bea: Landmark Creamery Fig and Arugula Pizza

October 24, 2013

Landmark Creamery Fig and Arugula Pizza

Pizza with Arugula and Dried Fig, Landmark Creamery, Wisconsin, Pizza Recipes, Crescenza di Bufala

When Landmark Creamery, a newly opened creamery in Wisconsin contacted me a few weeks ago and asked if I would be willing to create a recipe using some of their artisan cheeses, with a very big smile and happy stomach, I enthusiastically said yes! First of all, cheese is basically it’s own food group in our house. Second of all, I enjoy nothing more than supporting local businesses. So, when two of my greatest passions combine – local business + cheese - I am one happy girl! 

It was a pretty exciting day for me when these cheeses arrived. Getting packages in the mail is one of my all time favorite things, and when they come with cheese inside, it’s even better. Landmark Creamery provided me with some velvety and salty Crescenza di Bufala, as well as, a fragrant but smooth Petit Nuage. The Crescenza di Bufala was the cheese I choose to cook with because as described on Landmark’s website it’s “Similar to a fresh mozzarella but with a softer body, this cheese is full and creamy with wonderful melting qualities”. I knew it would be perfect for what I wanted to create.

Pizza with Arugula and Dried Fig, Landmark Creamery, Wisconsin, Pizza Recipes, Crescenza di Bufala

Landmark Creamery is owned and operated by Anna Landmark and her family. The Crescenza di Bufala is sourced from one of only two buffalo dairy herds in the state of Wisconsin. Anna makes it herself and as she explained in an interview with Madame Fromage (a fabulous Wisconsin Food Blooger) ,
“Water buffalo milk is pretty glorious. It has twice as much fat as cow milk, and more protein and calcium, so you get this beautiful pure white rich and firm curd.”
This pizza did a brilliant job of highlighting the rich and creamy nature of the Crescenza di Bufala. It is light, sweet but salty and absolutely scrumptious. The combination of ingredients blend together so well, I seriously couldn’t stop eating it once I started. It would be the perfect appetizer for a fun dinner party or even a nice meal for two on a sunny Saturday afternoon.

Pizza with Arugula and Dried Fig, Landmark Creamery, Wisconsin, Pizza Recipes, Crescenza di Bufala

Fig & Arugula Pizza

 Makes one large pizza


1/8 cup of extra virgin olive oil
2-3 cloves of garlic, pressed
12-14 dried California mission figs
3 ½ - 4 tablespoons honey, melted
1 cup fresh arugula
Kosher Salt

To Make Fig and Arugula Pizza

Preheat oven to the highest setting, our oven is 550° F.

Prepare crust according to Olive Oil Pizza Crust directions.

Cut the figs into slices. You should get about 4 slices per fig.

Mix olive oil and garlic in small ramekin. Spread olive oil and garlic mixture across pizza dough. Next, lay the fig slices out in uniform lines across the pizza.

Take the Crescenza di Bufala slices, and tear them into thirds. Place the Crescenza di Bufala evenly across the pizza. Lightly crack pepper onto the pizza. Place pizza on middle rack in oven and cook for around 13 minutes, turning half way through.

Remove pizza from oven and drizzle honey on pizza. Sprinkle with a pinch of kosher salt. Scatter the arugula evenly across the pizza.

Slice and enjoy!

Landmark Creamery cheeses may be purchased on their website, and they are hoping to get Crescenza di Bufala into cheese shops in a few major metro areas by the end of the month.


  1. Please bring some home for Christmas...Dad

  2. Hi Chelsea! Just discovered your blog and it's so exciting to see another inspiring blogger in Milwaukee! And these pizzas look AMAZING! (Cheese is hands-down my favorite thing about living in Wisconsin!) We'll be following... let's keep in touch!



    1. Liz! So glad you discovered and thank you for your kind words. Like I said, cheese is it's own food group in our house and living in Wisconsin is perfect for that (or trouble, however you look at it). Let's keep in touch for sure!