Fig and Gorgonzola Pizza with Prosciutto di Parma


Fig and Gorgonzola Pizza with Prosciutto di Parma
Recipe type: Pizza
  • 16 ounces proprietary pizza dough
  • 3 ounces aged mozzarella
  • 2½ ounces Gorgonzola
  • 8 dollops of jarred fig jam or house-made fig jam
  • 1 handful of baby arugula (approximately 1½ cups)
  • 6 to 8 slices of thinly-sliced Prosciutto di Parma
  • 3 large figs cut into approximately 12 wedges
  • 2 tablespoons of half-crushed Marcona almonds
  • 4 to 6 more dollops of diluted fig jam
  • 1 “rope” of extra virgin olive oil
  1. Create a 12-inch disc using your proprietary dough and place the mozzarella and gorgonzola on the disc.
  2. Place into a 550 to 600 F oven and bake for 4 to 5 minutes.
  3. Pull from the oven and dollop the fig jam on the pizza. Return to oven.
  4. Bake until the crust is golden and the cheese has melted along with the jam.
  5. Remove from the oven and let cool for 2 to 3 minutes.
  6. Add the arugula on top of the pizza, spreading evenly across the whole top.
  7. Grab each slice of prosciutto and twist to place in a “spoke-wheel” pattern atop the pizza. (You can also place the slices flat across the whole pie.)
  8. Place the fig wedges across the pizza and then sprinkle with the almonds.
  9. Dollop more fig jam and swirl with the extra virgin olive oil.