Pizza with Figs, Balsamic, and Arugula
I love figs and they make a great topping for pizzas and flatbreads.
With this recipe, you can take advantage of grocery store pizza dough and save time.
It doesn't take more than 30 minutes to make this pizza, and you can spend more time relaxing. Pour yourself some wine, turn on the music, and get cooking!
- Cornmeal (for sprinkling)
- 1-pound package purchased pizza dough
- 2 cup (generous) crumbled Gorgonzola cheese (about 8 ounces)
- 6 Small fresh figs, cut into ¼- to 1/3-inch-thick slices
- 2 Tbsps. Fig Dark Balsamic Vinegar, divide
- 8 Thin slices prosciutto (from two 3-ounce packages)
- 1 Tbsp. Basil EVOO
- 8 cups Arugula
- Preheat oven to 450°F. 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 dough 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 Fig Vinegar and Basil EVOO in large bowl; add arugula.
- Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza.
- Cut into pieces and serve.
Recipe modified from Epicurious