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Fig, Prosciutto, Gorgonzola Pizza Topped With Balsamic Arugula Salad

Fig, Prosciutto, Gorgonzola Pizza Topped With Balsamic Arugula Salad

Inspired by Bon Appetit

Ingredients

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

Directions

  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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