8 ripe black mission figs, quartered if large or halved if small
¼ lb. thinly sliced prosciutto, cut into bite-sized pieces.
¼ lb. gorgonzola cheese (experiment – try Gorgonzola Dolce, Roaring 40’s, Oregonzola and others)
2 T. fig balsamic sauce (optional)
2 cups Piave Vecchio cheese, grated
2 cups fresh arugula

2 rounds of pizza dough, rolled out

You will also need:
Cornmeal for dusting
Olive oil for the rim
Pastry brush
Pizza peel or rimless baking sheet

To assemble the pizza:

Place pizza dough on pizza peel dusted with cornmeal. Since this recipe makes enough topping for 2 pizzas, arrange half of the prosciutto pieces on top of the pizza dough. Add half of the figs. Add a few pieces of gorgonzola cheese. Drizzle 1 tablespoon fig sauce over top of the pizza (optional). Top with 1 cup grated Piave Vecchio cheese.

To bake the pizza:

Slide pizza into either a 500 degree oven with a pizza stone or else a wood-fired pizza oven. Bake for about 7-8 minutes, until crust is browned and crisp.

To top the pizza:

After pizza has cooled slightly, top with 1 cup fresh arugula.

Slice and serve. Note: Recipe makes enough topping for two pizzas.

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