fig, proscuitto and gorgonzola pizza

I know. What am I doing? Baguette french toast in all its golden glory yesterday, and now pizza today. This blog really is turning into a celebration of all things carbohydrate.

But I couldn’t wait to share this pizza. It’s gooood. Like really good. The perfect combination of salty and sweet, it’s best when served hot, just out of the oven, the slices dancing on your fingertips as you juggle them to cool, willing the cheese not to burn the roof of your mouth, blowing in short, rushed breaths just to get it cool enough to take a nibble.

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It has figs – yes, figs – but for those of you that have tried the goodness that is fig jam spread liberally on a baguette, topped with a smear of cheese, that shouldn’t come as a surprise.

Does the recipe look familiar? I can’t claim it – through work, I got a chance to watch a cooking demo at Matchbox recently. My pizza didn’t even come close to theirs, but it was still really good. So thank you, Matchbox, for the inspiration. Paired with one (or two) glasses of cabernet, it made for a delicious Monday Night Football evening.

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Fig, prosciutto and gorgonzola pizza

1. Preheat your oven to 500 degrees. Put a cookie sheet (if you don’t have a pizza stone) in the oven while it preheats.

2. Roll out the dough to your desired pizza (I love the Harris Teeter dough. I always get the whole wheat.) Rub with olive oil.

3. Top with shredded mozzarella cheese. Then, crumble gorgonzola cheese over the mozzarella.

4. Slicing figs in half, scatter them evenly over the top of the pizza.

5. Do the same with slices of prosciutto. Garnish with sprigs of arugula.

6. Bake for 8-10 minutes, depending on your oven. Serve hot!

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