Pizza with Figs, Prosciutto, Gorgonzola, Balsamic, and Arugula

I made this for 2 of us and it would serve 4. I used about 4 ounces of stilton that I had on hand plus about 4+ ounces of mozzarella. I baked as instructed but only for 10 minutes and the crust was browned and cheese very melted. I added the prosciutto but only one 3-ounce package and that was plenty. My arugula package was only 5 ounces and that was also plenty. Pretty easy, quick and very good. You could actually at more figs. I was thrilled to have a use for my Fig Balsamic Vinegar! very thick and syrupy - yum!

• Anonymous

• Huntington BEach, CA

• 8/18/2017

it would seem that 11# of pizza dough would be plenty, eh?

• borichnikovsky

• LO , OR

• 7/24/2015

绝对美味!我Scilian血统的,this recipe is wonderful. I was looking for a recipe to use the figs from our tree and it happened to be a Friday night (ususally our pizza night), and wow, what a wonderful combination of flavors! We had a couple of jars of fig jelly (we usually keep stocked in our pantry), so I used some of one jar to spread over the dough before adding the other ingredients and that helped to have more of the fig flavor. This is our favorite pizza recipe! Mangia!

• sicimamma

• South Jersey

• 12/5/2014

爱它!真的很喜欢它。我用商人乔的le wheat pizza crust. But I'm not good with dough so I had to use a giant sheet of parchment paper to handle the rolling and baking. Pre heated pizza stone in the oven, rolled out the dough on parchment, scooted the parchment dough onto the stone and baked. So good. I did not use the amount of gorgonzola recommeded, maybe only 1 cup. Cut strips of proscuitto into fourths and covered the cheese and dough with it. Used maybe 4 oz. But increased the fresh figs to about 8. Also used half the amount of vinegar and oil as we had a tiny little bit left over from another salad. So good. The combination of sharp cheese, salty proscuitto, sweet figs and bitter arugula worked well. Definitely a repeat pizza. Thank you.

• momnado

• Coronado, CA

• 8/23/2014

This is my favourite pizza,just wish I could find fresh figs more often.

• Barbara1982

• 8/6/2012

Opted for the cheap and lazy version of this (Boboli crust and bacon), and it was still delicious! As per the other reviewers recommendations, I scaled back a bit on the amount of each topping, thus the flavors were exceptionally well balanced and not at all overwhelming. Easy and tasty! I'll undoubtedly make this every summer when my neighbor gives me fresh figs from her back yard!

• Anonymous

• Birmingham, AL

• 7/17/2012

I recommend using half the amount of Gorgonzola and using the fig jam that another reviewer suggested. I couldn't find any at the store but that would really bring out the fig flavor. I also used six cups of arugula and it was more than enough.

• Anonymous

• 5/28/2012

Yes. Yes. Yes. That's all I have to say. Oh, and award winning. Couple things: Trader Joe's has very decent pizza dough - pre-made - and I NEVER buy pre-made dough. I do the whole wheat, but both taste homemade. That makes this pizza a snap. Also from Trader Joe's, I buy fig butter, but is more like a jam. Very spreadable and makes the entire thing more flavorful. Sometimes I sprinkle pine nuts on the top.

• EmilyAElmore

• mpls, mn

• 5/3/2012

The Pizza was definitely enjoyable. I made it for my boyfriend who immediately thought he wouldn't like it because of the arugula. He loved it. But I felt the pizza was missing a little something. I would suggest adding some caramelized onions as the first layer perhaps.

• Claire_Rawlinson

• Vancouver

• 11/2/2011

A wallop to the tastebuds... Don't make this unless you like strong flavors. Made as directed except using watercress for arugula and a balsamic reduction.

• dctex

• santa monica ca

• 10/9/2011

Yum. Couldn't find figs so I used fresh apricots, which were phenomenal. Forgot about the vinegar and just used regular flour rather than cornmeal but it turned out oh so good.

• zepstein

• Philadelphia, PA

• 6/1/2011

This was so good that it caused me to actually rate and write a review for the very first time on this site. And I've cooked some great things from here. After eating this, we thought "hmmm, maybe we should open a pizza restaurant". This is slam dunk! One tip - we made two pizzas with about the same amount of toppings just spread out more thinly so it didn't overwhelm and I think it was a really good ratio. You must try this!

• bjpantuso

• New York

• 5/3/2011

Great with pears if figs are out of season.

• Anonymous

• 2/9/2011

Made this last night for an appetizer and it was soooo delish! Could have just skipped dinner and gone straight to dessert! We adapted the method a bit for our grill. In addition, we cut the prosciutto into strips and interspersed it with the figs. Seemed to be easier to eat that way. Will definitely be on the menu again at our house! We paired with a Spanish verdejo, but would also go well with a pinot noir.

• anncancook

• Chicago, IL

• 9/19/2010

This was the BEST pizza I have ever made! Although I couldn't find any figs, I did have some nice looking peaches! I diced the peaches and used very little of the gorgonzola- just enough to taste and smell it. We used a premade thin crust (it was a wednesday gimme a break) and slathered olive oil all over it to make it nice a crispy. To my surprise it held up realy well. Also I made a balsamic reduction with red pepper flakes and drizzled it over the top. I cut the prosciutto into ribbons so it would be easier to manage. Absolutely AWESOME!

• KaylaMalikowksi

• Atl, Ga

• 8/3/2010