PIZZA WITH FIGS, PROSCIUTTO, GORGONZOLA, BALSAMIC, AND ARUGULA

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

Provided by Jeanne Thiel Kelley

Categories     Cheese     Leafy Green     Bake     High Fiber     Dinner     Lunch     Vinegar     Blue Cheese     Fig     Meat     Arugula     Summer     Prosciutto     Party     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

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
8 cups arugula

Steps:

  • 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.

There are no comments yet!