Pair with Reds

Fig Prosciutto Pizza


  • 1 lb fresh pizza dough
  • ¼ all purpose flour, to work dough
  • ½ cup olive oil 8 oz gorgonzola cheese, broken into pieces
  • 8 fresh figs, quartered
  • 10 slices prosciutto, torn roughly
  • 2 cups baby arugula
  • 2 Tbsp balsamic vinegar
  • Olive oil and flaky salt, to finish

  • Divide dough into 2 balls, if cold cover with plastic wrap and rest 30 min at room temp.
  • Preheat oven to 500°F.
  • Line two baking trays with parchment paper.
  • On a lightly floured surface roll and stretch the dough to make an 8-10" circle.
  • Place dough on sheet pan and drizzle with a few spoonfuls olive oil.
  • Bake 8-10 min until beginning to brown.
  • Dress with ½ the gorgonzola and return to oven for 1 min to soften.
  • Dress with ½ the prosciutto, ½ the figs, and ½ the arugula.
  • Drizzle with ½ the balsamic vinegar.
  • Finish with olive oil and flaky salt to taste.
  • Serve in wedges and then repeat with the remaining dough and toppings.
  • TIPS: If you're not a fan of blue cheese use a cheddar or brie in place of the gorgonzola.
  • Freezing the gorgonzola for 20 minutes makes it easier to work with.
  • Makes 2 medium pizzas



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