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Pizza w/ Figs, Prosciutto & Gorgonzola




Source of Recipe


Bon Appétit | August 2009


Recipe Introduction


The perfect use for fresh figs. I found that the recipe calls for slightly too much prosciutto and almost twice as much cheese and arugula as needed. YMMV. I also thought that the prosciutto and figs should have gone on the pizza a little earlier – maybe 10 minutes earlier.


List of Ingredients




Cornmeal (for sprinkling)
1 1-pound package purchased pizza dough
2 cups crumbled Gorgonzola cheese (about 8 oz.)
6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices
2 tablespoons fig balsamic vinegar, divided
8 thin slices prosciutto (from two 3-ounce packages)
1 tablespoon extra-virgin olive oil
8 cups arugula


Recipe



Heat oven to 450°F. Place figs in a bowl. Drizzle with one tablespoon of vinegar. Set aside.

Sprinkle large rimless baking sheet with cornmeal. On a floured surface, roll out dough to a 12x10-inch rectangle. Transfer onto the prepared baking sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Bake until crust is golden brown on bottom, 15 to 20 minutes.

Remove from oven and place the prosciutto slices on the crust, covering the pizza completely. Arrange the fig slices atop the prosciutto. Bake until figs are just heated through, about 1 minute. Remove from the oven and place the pizza on a cutting board. Whisk remaining 1 tablespoon vinegar and oil in a bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound the arugula over the pizza. Cut into pieces and serve.

Serves 4-6.