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Pizza with Figs, Prosciutto, Gorgonzola, Balsamic, and Arugula

Pizza with Figs, Prosciutto, Gorgonzola, Balsamic, and Arugula

Ingredients

  • Cornmeal (for sprinkling)
  • 1 1-pound package purchased pizza dough
  • 2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)
  • 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

Recipe Preparation

  • 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. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.

  • Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

Recipe by Jeanne Thiel KelleyReviews Section

Prosciutto, Fig and Gorgonzola Pizza with Arugula Salad

This past spring, the brass group of our community built us an amazing outdoor kitchen and wood fire oven inspired by the one we have at Villa Via Sacra, our mission house in Barga, Italy. All summer long and even now into the colder months of fall, we’ve been able to fire up the oven and make one of our favorite foods, amongst other things, pizza!

When I served at Villa Via Sacra, I invented a Tuscan pizza of gorgonzola and prosciutto with fig jam that we had made from our gorgeous fig tree. It was delicious – almost like dessert – and we quickly adopted it as one of our “house pizzas”. This past weekend, we hosted a men’s retreat at our community, so I thought it might be fun to make some adaptions to this recipe and really perfect it – once and for all. I am so happy with the results! Thin crust pizza with a mixture of sweet and salty ingredients topped with a salad of crisp nutty arugula that’s been tossed in a balsamic vinaigrette. Heaven begins here! It doesn’t get much better than this! Now that figs are readily available in the market (get green fresh ones, not dried) and certainly are a treat to many, you just might want to fire up your oven and give this a try.


Pear, Prosciutto and Gorgonzola Pizza

As you are reading this, I’ll be up in Vail breathing in the mountain air, hopefully getting in a great trail run and then enjoying a delicious breakfast with a gorgeous view! My husband and I came up to Vail yesterday to celebrate our 4th wedding anniversary. Last year’s anniversary I was still in the hospital, so there wasn’t a celebration. This year we’re going all out to make up for it.

Now, about this Pear, Prosciutto, and Gorgonzola Pizza. It’s more of a grown up pizza. That’s not to say that kids won’t like it, but I haven’t met too many that enjoy the pungent taste of gorgonzola or who like the idea of fruit and meat on their pizza at the same time. Isn’t it funny how our tastes change as we get older?

Growing up I was a pepperoni or sausage girl all the time. Now I find myself craving more unique flavor combinations. I love pizza with a salty and sweet combination which is exactly what you get with this one. This is a sauceless pizza, which is one of my favorite ways to eat it. My theory is, if there is enough flavor in the toppings, then a sauce really isn’t necessary.

The Pear, Prosciutto, and Gorgonzola Pizza obviously contains all of those ingredients, but I left out a few more flavor powerhouses for the sake of the title getting ridiculously long. Let’s start with the cheese. Along with gorgonzola there’s also a combination of smoked gouda and mozzarella. I adore smoked cheeses, but if you aren’t fond of them stick with regular gouda or just use mozzarella.

Caramelized onions are another ingredient that should be mentioned. I’m not a fan of raw onion on things, but if you caramelize them I could eat a whole bowl! The caramelization brings out the sweetness of the onion and makes them simply delicious!

The final ingredient not mentioned in the title is fresh thyme. Fresh thyme, cheese, and pears are amazing together, check out this appetizer I made with the combination. This pizza not only makes a great dinner, but it would also make a wonderful appetizer for any upcoming holiday parties. Your grown up guests will fall in love with all the flavors in this Pear, Prosciutto, and Gorgonzola Pizza!


Prosciutto and Gorgonzola Pizza with Fresh Arugula and Figs

For the first couple of years of marriage, my husband and I lived in a total bachelor pad. One of our favorite weeknight dinners was a homemade pizza paired with a bottle of wine.

After moving to a new apartment, we decided to continue our tradition of pizza and wine for a simple at-home dinner. After gathering all of our ingredients, we could not find the oven! It turned out that there was no oven. What!? Apparently, all of the previous renters did not cook and found no use for one so the owner never installed one!

Needless to say, we were disappointed and asked the landlord to install one right away. He did, and we were able to get our pizza nights back on the calendar again.

Elevated Tomato Salad by Chef Andrew Clatworthy from TRIO

This is the type of pizza that — assuming you have an oven — is super easy to make. We use a thin crust dough for our pizza recipes, but you can use store bought or homemade dough. And, toppings are very versatile. Remove or add veggies or meats as you please.


  • Roan Mills Pizza Dough
  • 2½ cups lukewarm water
  • 1 tablespoon sugar
  • 1 tablespoon active dry yeast
  • 1 tablespoon sea salt
  • 2 tablespoons olive oil
  • 5 cups Roan Mills Sonora Flour
  • 8 ounces crumbled gorgonzola cheese
  • 5 or 6 small figs, sliced
  • 2 tablespoons fig balsamic vinegar, divided
  • 2 ounces thinly sliced prosciutto
  • 1 tablespoon extra-virgin olive oil
  • 8 cups arugula leaves

Prep: 10 min • Cook: 20 min • Ready in: 2 hr & 30min

Combine all ingredients into a large bowl and knead until a soft dough is formed–wet hands if the dough feels dry. Shape dough into round and place into a lightly greased bowl and cover top with plastic wrap. Let rest for 1-2 hours.

Remove dough from bowl and divid into four equal pieces. Flatten into a disk and roll out one piece on a lightly floured surface. Remaining dough pieces can be wrapped in plastic wrap and frozen for up to two months.

Preheat oven to 425°F. Sprinkle heavy large baking sheet with cornmeal. Roll pizza dough out to x inch rectangle and transfer to prepared baking sheet. Sprinkle with gorgonzola and season with pepper. Bake until crust is golden brown on the bottom, about 15 minutes.

Meanwhile, drizzle figs with 1 tablespoon balsamic. Arrange fig slices evenly over pizza and return pizza to oven to heat figs briefly. Remove from oven and transfer to cutting board. Immediately top with prosciutto slices.

Whisk remaining 1 tablespoon fig balsamic and olive oil in large bowl to blend. Add arugula. Season lightly with salt and toss well. Mound salad on to pizza. Cut into pieces and serve.


Gorgonzola Pizzas with Fig & Prosciutto

Preheat a grill to 500 degrees . In a small bowl, mix together the EVOO, shallots and sliced mint season with salt and pepper.

Lower the heat on one side of the grill to low. Oil the grate on that side of the grill. Move the shaped dough to the grill. Lower the edge of the dough onto the oiled grill, draping the dough perpendicular to the grate. For 9-inch pizzas, grill 2 crusts at a time. For 3- to 4-inch pizzas, grill 8 crusts at a time.

Cover the grill and cook until the crusts begin to bubble and brown, about 3 minutes. Loosen the crusts with a metal spatula cover and cook for 1 minute more. Flip the crusts cook until beginning to brown on the bottom, about 2 minutes.

Working in batches, invert the crusts onto a baking sheet. Brush with the mint oil. Divide the arugula, figs and gorgonzola among the crusts. Cover cook until the arugula wilts, 2 minutes.

Off the heat, top the pizzas with the prosciutto, pomegranate concentrate and mint sprigs.


When are figs in season and how to buy and store them?

Fresh figs are sweet, luxurious pear-shaped fruits that taste like honey when ripe. There are two seasons where you can find fresh figs, a quick season in early summer and a late summer crop that starts in the late summer to fall. If you are super ambitious, you can grow your own fig tree! The most common figs you will find in the market are the super sweet black mission figs (blackish-purple skin and dark pink flesh), brown turkey figs that look similar to black mission but are less sweet, or the Adriatic figs (pale green skin with bright pink/red center). Since figs are very fragile, look for the slightly wrinkled yet still plump figs, a bit of a bend at the stem and slight weariness to the skin can indicate more ripe and flavorful fruit. Avoid shrunken, squishy or leaky figs. Store these jewels at room temperature with circulating air, as they mold quickly and should be eaten within one or two days! (Source: About.com-All About Figs)

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Cal-Italia Pizza with Prosciutto and Figs

In 2006, I packed up my gear and traveled to the Mall of America for the Food Network Pizza Champions Challenge. Over the course of a very grueling day, we competed for three Guinness World Records in front of a big audience and a panel of famous judges. I won two of the world-record rounds: Biggest Pizza Continuously Spinning for Two Minutes, and Most Consecutive Rolls Across the Shoulders in 30 Seconds.

By comparison, round three, the cooking challenge, felt as easy as pie. Four of us gathered at our stations to get our marching orders: create a gourmet pizza in ten minutes using none of the top ten toppings—no pepperoni, no sausage, you get the idea. So, my instinct was to combine two of my favorite pizza worlds, California and Italy. I grabbed five totally traditional Italian ingredients: prosciutto, fig jam, Gorgonzola, Asiago, and balsamic vinegar. They're classic, but the thing is, you'd never find them on a pizza in Italy, at least not all together. But to us "why not?" Californians, the combination makes perfect sense as a pizza topping, and it made sense to the judges, too.


Prosciutto and Fig Pizza with Arugula

A few times a year, Jack and I get together for dinner with our friends Sandi and David (you may remember us talking about them here) – taking turns suggesting good restaurants to each other. About a year or so ago, they recommended that we meet up at a great gourmet pizza place called Tavolino, located at Patriot’s Place near Gillette Stadium where the New England Patriot’s play their home games.

Tavolino has a great pizza menu (among other dishes) with lots of creative and eclectic combinations of toppings – and their fabulous Prosciutto and Fig Pizza with Arugula is the inspiration for our make-at-home version we’re sharing with you today. Jack makes pizza at home for us all the time, and this terrific pizza tastes just as good (maybe even better!) as we remembered having at the restaurant!

The pizza dough is first layered with some fig jam (we found ours in the gourmet cheese section of our local supermarket), then sprinkled with some shredded, creamy Fontina cheese and thinly sliced strips of prosciutto – a delicious salty-sweet combination of flavors! Once the pizza is baked and out of the oven, it’s sprinkled with some fresh arugula for a bright peppery taste, plus a light drizzle of balsamic vinegar over the arugula adds another intense layer of flavor to this pizza.

The flavors of this prosciutto and fig pizza with arugula just dance in your mouth – and I have to admit, Jack and I fight over who gets the last piece of this wonderful pizza – it’s so good! Luckily, this recipe makes two pizzas – one for each of us!


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Watch the video: How to Make Perfect Pizza. Gennaro Contaldo (December 2021).