Fig, Prosciutto, and Blue Cheese Pizza with Arugula and Balsamic Drizzle
Here’s a unique pizza combining sweet fresh figs, salty prosciutto, and tangy Point Reyes Blue cheese. Sprinkle on some peppery wild arugula and top with a drizzle of sweet balsamic reduction and you have a flavor powerhouse pizza. Sweet, salty, tangy, and peppery all these strong flavors help to balance one another for a divine pizza.
Prep Time: 10-15 minutes
Cook Time: 10 minutes
Serving Size: 4-6
½ recipe of pizza dough
6 slices prosciutto, torn into bite size pieces
2-3 ounces blue cheese (such as Point Reyes Blue Cheese)
3-4 fresh figs, sliced into ⅛” thick rounds
A handful of arugula
¼ cup balsamic vinegar
1 tablespoon sugar
½ teaspoon fine sea salt
Extra virgin olive oil
Turn your oven to 500 degrees Fahrenheit.
Place ¼ cup good quality balsamic vinegar in a small pot or saucepan. Add 1 tablespoon granulated sugar and ½ teaspoon fine sea salt to the vinegar. Bring to a simmer and continue simmering until reduced just to a syrup.
While the balsamic is coming up to a simmer slice the figs and tear the prosciutto.
Pull out the pizza dough into a round, about 12-15 inches in diameter.
Drizzle the dough all over with extra virgin olive oil.
Remember to take your balsamic glaze off the heat.
Arrange the fig slices, torn prosciutto pieces, and arugula leaves all over the pizza. Sprinkle blue cheese crumbles all over.
Bake the pizza in the 500 degree Fahrenheit oven for about 8-10 minutes or until the dough is cooked and the cheese is melted.
Remove the pizza from the oven and drizzle with the sweetened balsamic syrup.
Let rest for 3-5 minutes. Slice and serve.