Fig & Prosciutto Pizza

Fig & Prosciutto Pizza

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  • One 12-ounce ball of pizza dough, at room temperature
  • Flour, for dusting
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/2 cup fresh mozzarella cheese, torn
  • 3-4 small fresh figs, cut into quarters
  • 2 tablespoons reduced balsamic
  • 3 thin slices prosciutto, torn into strips
  • 2 tablespoon extra-virgin olive oil
  • 1 cups arugula
  • 1 yellow onion, thinly sliced
  • 1 garlic clove, minced
  • 1 tablespoon rosemary, chopped
  • 1 farm fresh egg (optional)
  • pinch of red pepper flakes
  • Kosher salt and freshly ground pepper, to taste



Heat up olive oil over medium and add the onion. Sprinkle with salt and pepper, and cook until caramelized (approximately 20 minutes). Set aside.


Preheat a Breville pizza maker on the medium for 30 minutes. If you don't have a pizza maker, preheat oven to 450. If you have a pizza stone, make sure it heats up with the oven.


On a lightly floured surface, roll out half of the dough into a 10-inch round.


In a prep bowl, combine olive oil, garlic, red pepper flakes, salt & pepper.


Transfer the dough to a floured pizza peel (or you can lay it on some parchment paper) . Brush the dough with the olive oil mixture, leaving a 1-inch boarder.


Top with caramelized onions, and both cheeses. Sprinkle with arugula and rosemary, to taste, Spread figs evenly over the pizza. Add the slices of prosciutto.


Transfer the pizza to the pizza maker and/or the oven. Bake on medium or at 450 degrees until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.


Transfer the pizza to a cutting board and let cool. Just before ready to serve, drizzle with reduced balsamic. Repeat with the remaining ingredients to make the second pizza

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