Figs pair so beautifully with salty and savory flavors, like cheese
and prosciutto, so they’re prime for topping a gourmet pizza.
Stuffed Mushrooms with cream cheese and dried figs
24 July 2023
Figs pair so beautifully with salty and savory flavors, like cheese
and prosciutto, so they’re prime for topping a gourmet pizza.
½ pound ball of pizza dough stretched
to a 12-13 inch circle (½ of of my basic recipe, linked)
cornmeal, for dusting the pizza paddle
or baking sheet
olive oil
½ cup balsamic caramelized onions
(½ of a recipe, deglaze the pan with balsamic vinegar)
4-ounce shredded Fontina
1-½ ounce crumbled Gorgonzola
5-6 Adam & Eve dried figs, sliced
2-3 slices Prosciutto di Parma, torn into pieces
¼ cup baby arugula
freshly cracked black pepper
Balsamic reduction
(optional, see notes for instructions)
DIRECTIONS
Preheat oven to 475 degrees F. `If you have a pizza stone, preheat it with the oven. Place dough on a cornmeal-dusted pizza paddle (if you’re using a baking stone), or a lightly oiled and cornmeal-dusted baking pan. Lightly brush the dough with olive oil. Layer with onions, Fontina, Gorgonzola, figs, and prosciutto. Transfer the pizza to the oven and bake either directly on the stone or the pan for 8-15 mins (pan will take longer than stone), until the crust is golden and crisp, the cheeses are melted, and the figs are caramelized. Remove the pizza from the oven, let rest for a minute or two, and sprinkle with the baby arugula leaves. Season with a few grinds of black pepper. If desired, drizzle with balsamic reduction. Slice and serve.
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