Pizza With Figs, Balsamic, And Arugula

Ingredients

  • Cornmeal (for sprinkling)
  • 1 each 1-pound package purchased pizza dough
  • 2 c (generous) crumbled Gorgonzola cheese (about 8 ounces)
  • 6 small fresh figs, cut into ¼- to 1/3-inch-thick slices
  • 2 T F. Oliver’s Rip Fig Balsamic Vinegar, divide
  • 8 thin slices prosciutto (from two 3-ounce packages)
  • 1 T EVOO
  • 8 c arugula

Directions

  • Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal.
  • Roll out dough on floured work surface to 12×10-inch rectangle; transfer to prepared sheet.
  • Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon Balsamic Vinegar over. Set aside.
  • Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely.
  • Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute.
  • Transfer pizza to cutting board.
  • Whisk remaining 1 tablespoon Balsamic Vinegar and EVOO in large bowl; add arugula.
  • Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza.
  • Cut into pieces and serve.

F. Oliver’s Oil and Vinegar recommendations:

  • Fresh Bright Basil EVOO
  • Heady Garlic EVOO
  • Felix Oliver’s Special Reserve Balsamic Vinegar
  • Ripe Fig Balsamic Vinegar
  • Royal Pomegranate Balsamic Vinegar