Think outside the pizza box.
If there was ever a good combination of ingredients to jumble together on a bed of pizza dough, then mozzarella, fig, prosciutto, gorgonzola, and caramelized onions is it. We all love a classic cheese pizza with tomato sauce. But here’s an indulgent, seasonal, interesting-in-a-good-way pizza that will wow you and anyone else who gets to enjoy it this fall or spring when figs are ripe.
You’ll also like: Grandmom-Style Eggplant Parmesan and Summer Stone Fruit and Burrata Caprese
Get (Pizza) Stoned
Do you like your pizza to cook quickly and the crust crispy golden on the bottom? If so, invest in a pizza stone and a peel. Pizza stones are widely available, relatively inexpensive, and will last a lifetime. There are a lot out there. Wirecutter offers their independently-tested picks, to narrow it down. (The one I own from NY Bakers is no longer available, or else I’d have sent you there!) Want a little more independent research? Here are guides from Business Insider and The Kitchn. This FibraMent-D seems to win across all sites.
To use a pizza stone properly, heat it in a 500 degree F oven for at least an hour, so the stone is heated through. Transfer your stretched dough onto a flour- or cornmeal-dusted peel. Make the pizza on the peel, then slide it onto the hot stone to bake. No peel? No problem. You can just use a cookie sheet or upside-down sheet pan. Anything large, flat, and without sides will do.
. . . Or Not.
If you do not have a pizza stone, you can simply make this pizza “granny style” by oiling a half-sheet pan with olive oil and dusting it with cornmeal, and pressing the dough into the sheet pan as you would focaccia, before adding the toppings. The cooking time will be longer. You will know it is done when the bottom crust is golden brown and the cheese is melted and starting to brown.
Recipe Notes: Fig, Prosciutto and Gorgonzola Pizza
- If you want to make homemade pizza dough, I like Joe Beddia’s recipe. Beddia owns the award-winning Pizzeria Beddia in Philadelphia and is the author of Pizza Camp. Otherwise, just use your favorite recipe or get yourself 1 1/2 pounds of pizza dough, divided in half for two pizzas, from your local grocery store or pizza shop.
- Do not skimp on the honey drizzle to finish. The theme of sweet and salty (fig/prosciutto, gorgonzola/honey) makes this so good.
- Flour is pizza dough’s friend. Dust the dough and countertop enough so the dough does not stick to anything. This is especially critical when you slide the prepared pizza dough from the peel onto the stone.
- If you can’t find figs, substitute dollops of fig jam, ripe plums, or other stone fruit.
- Gorgonzola dolce is a soft Italian blue cheese that pairs perfectly with figs and honey. But if you are not a blue cheese fan, I’d look for a ripe goat cheese.
What’s your favorite pizza? Tell us about it below!
Fig, Prosciutto & Gorgonzola Pizza
- 1 1/2 pounds pizza dough
- 1 large onion, sliced thin
- 1 dozen to 1 1/2 dozen fresh figs, sliced or quartered
- 4 ounces gorgonzola dolce
- 1 pound low-moisture mozzarella, grated
- 4 ounces (about 10 to 12 thin slices) prosciutto di Parma
- 1/4 cup olive oil, divided
- all-purpose flour, for dusting
- cornmeal, for dusting
- salt and pepper
- 2 tablespoons honey
- grated pecorino-Romano or Parmigiano-Reggiano cheese, to finish
- Preheat the oven to 500°F one hour in advance if using a pizza stone, and for less time if not.
- Generously flour and divide the pizza dough into two rounds and set aside at room temperature while you prep everything else. The dough is ready when it is risen and soft, and holds a dent when you press into it with your finger. Gently cover with a clean dish towel or plastic wrap to prevent the dough from developing a "skin."
- Pour half the olive oil into a large skillet. Cook the onion slices over medium-low heat, stirring very frequently, until caramelized. They will be translucent, brownish, and very soft. This should take about 20 minutes.PRO TIP: When caramelizing onions, make sure that they do not scorch or burn. The heat should be low, and if the pan looks too dry, add a little water. The water acts as a buffer against browning, and will evaporate as the onions continue cooking. Repeat as necessary.
- While the onions are cooking, slice the figs, grate the mozzarella, tear the prosciutto slices into smaller pieces, and maybe pour yourself a glass of wine.
- Working with one dough at a time, stretch or press the pie dough into a flat round. Dust with flour as necessary to prevent it from sticking. Lay the dough on a cornmeal-dusted pizza peel if using a stone (make sure it can slide and is not sticking in the slightest), or in an oiled and cornmeal-dusted baking pan.
- Top the pizza dough all over with mozzarella, then onions, some figs, prosciutto, and pieces of gorgonzola.
- Bake until the bottom crust is crisp and lightly browned, and the cheese is melted and sizzling, about 5 minutes give or take with a pizza stone, and approximately 10 to 15 minutes in a baking pan. If the cheese starts to look too brown before the dough has finished cooking, lightly tent the top of the pizza with foil. While the pizza is baking, prepare your next pie.
- Remove the pizza from the oven. Drizzle with honey and add a generous pinch of grated pecorino-Romano or Parmigiano-Reggiano cheese. Slice and serve hot.