Pizza with Figs, Proscuitto, Gorgonzola and Arugula

I kind of cheated on this one. I bought some of that pizza dough in a bag. I’d heard good things about it, but for years resisted. It didn’t seem right spending money on flour, water, yeast, salt and preservatives. Plus, pizza dough is super easy to make. It’s  fool proof. But  you have to let it rise for an hour, and an hour I did not have.

So, I picked some up at Trader Joe’s. It was Sunday afternoon, time to figure out what to make with the figs from our Fair Shares box. We had eight of them, plus arugula from the farmers market and Gorgonzola in our fridge. This pizza recipe on Epicurious looked amazing. All that was missing was proscuitto and fig balsamic vinegar, which I didn’t set out to buy but saw some while I was out. Why not? It will make nice salad dressing.

So, I started with the pizza dough in the plastic bag. I played around with it, stretched it, tugged it until it made a nice but lop-sided rectangle. The dough went onto a baking sheet dusted with corn meal. A heavy sprinkling of Gorgonzola came next. I didn’t skimp and was happy in the end that I didn’t. Everything went into a hot oven for a few minutes, until the cheese melted over the crust. I layered the proscuitto on top of the crust, and then arranged the slices of figs, tossed in balsamic fig vinegar, on top. Back to the oven it went.

Then I heaped a couple handfuls of arugula on top. The heat from the pizza made the leaves wilt. This was our Sunday lunch and it was wonderful. It has a mix of textures — crispy, soft, crunchy, and a bit of salty and sweet. Even our 1-year-old gobbled it up.

The verdict on the crust: terrific. It was easy to work with and had the perfect amount of crispiness. I still don’t think it’s worth the money unless you’re  crunched for time.

Pizza with Figs, Proscuitto, Gorgonzola and Arugula
adapted from Bon Appetit, August 2009

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 [use regular balsamic if you can’t find this]
8 or so thin slices prosciutto [I used one 3-ounce package, the original recipe calls for 2
1 tablespoon extra-virgin olive oil
2 handfuls arugula

Preheat oven to 450 degrees. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12×10-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 proscuitto slices over, covering pizza completely. Arrange fig slices atop proscuitto. 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.



2 Responses to “Pizza with Figs, Proscuitto, Gorgonzola and Arugula”

  1. 1 Katie
    October 28, 2010 at 10:37 am

    Too funny! John and I are making a similiar pizza tonight–prosciutto, mozz, and arugula (with marinara sauce. Yours sounds better though and now my mouth is watering for the figs, but I think no figs is better than a trip to the grocery!! We’ll try this one next! And ps, we always use TJ pizza dough because we never have time to let the dough rise. Sad but true–and still delish!

  2. October 29, 2010 at 10:53 pm

    Ha! I hope your pizza was great — it sounds terrific. PS — Elie is leaving for Peru in a couple of weeks. 😦

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