Pizza with Figs, Prosciutto, Gorgonzola and Fig-Balsamic Arugula
Tasty and festive, this pizza comes together in a snap with pre-made pizza dough. Our pizza dough recipe makes 4 so freeze the extras for another time.
Ingredients
Serves 6 to 8 people
- 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
Preparation
Prep: 10 min • Cook: 20 min • Ready in: 2 hr & 30min
For the Dough
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.
For the Pizza
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.
Recipe from the Kenter Canyon Farms test kitchen