Fig + Prosciutto Pizza With Creamy Gorgonzola
A seasonal, gourmet pizza with a perfect combination of salty and sweet. This fig and prosciutto pizza may be the best pizza of all.
Servings: 2 pizzas
Ingredients
- 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
Instructions
- Preheat the oven to 500°F one hour in advance if using a pizza stone to allow the stone to heat through. You can preheat for less time if not using a stone.
- 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.