A while back I maintained that I didn't like pizzas topped with salad, but I couldn't resist trying Bon Appetit's recipe for a Gorgonzola, prosciutto, and fig pizza topped with arugula salad. To make it even easier, I purchased a bag of premade dough from my local Trader Joe's. I hate to admit it, but the simple preparation of the dish meant that I had a scrumptious Summer meal in less than half an hour. The sweet figs and peppery arugula are a perfect match to the salty prosciutto and flavorful Gorgonzola. There is no sauce on the pizza, but the creamy balsamic dressing on the salad makes up for it. While I still love keeping my salad and pizza separate, combining the two can also be a fantastic option. If you want to eat your pizza and salad without ever lifting a fork, keep reading.

Fig, Prosciutto, Gorgonzola Pizza Topped With Balsamic Arugula Salad

Fig, Prosciutto, Gorgonzola Pizza Topped With Balsamic Arugula Salad


  1. Cornmeal (for sprinkling)
  2. 1 pound of packaged pizza dough
  3. 2 cups crumbled Gorgonzola cheese
  4. 10 fresh figs, cut into 1/4 inch wedges
  5. 8 thin slices of prosciutto
  6. 2 tablespoon olive oil
  7. 4 tablespoon balsamic vinegar
  8. 1 tablespoon cream
  9. 8 cups of arugula


  1. Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet.
  2. Sprinkle Gorgonzola over dough. Sprinkle with pepper.
  3. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
  4. Bake pizza until crust is golden brown on bottom, 15 to 20 minutes.
  5. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 2-3 minutes. Transfer pizza to cutting board.
  6. Whisk remaining vinegar, cream and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

Serves 2-4 people.

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