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Fig Prosciutto Pizza

Fig Prosciutto Pizza

Pair with Ruffino Riserva Ducale
Where to Buy

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