Fig and Prosciutto Pizza #SundayFunday

Crispy flatbread topped with creamy gorgonzola, sweet figs, and delicate prosciutto.  A perfect appetizer at your next gathering on the deck or patio.

The Sunday Funday Bloggers are celebrating Figs today......

Amy of Amy's Cooking Adventures is hosting today and invited us to join her in making a recipe that features figs in any form.  I love figs so I was happy to join in the fun.  Let's take a look at what everyone brought to this party......

• Fig and Prosciutto Pizza by A Day in the Life on the Farm
• Fig Bites in Phyllo Cups by Palatable Pastime
• Fig Newton Bars by Amy's Cooking Adventures
• Fresh Fig Cake With Walnuts Crumb Topping by Sneha's Recipe
• Fresh Fig Margarita by Karen's Kitchen Stories
• Gelato di Fichi by Culinary Cam

Our daughter, Amy, got us an outdoor wood-fire pizza oven for Christmas and we have been having fun experimenting.  We don't have it down pat yet be we are getting there.  This time, only one edge got charred, which is not a problem at all if you like it that way.  

I used storebought pizza dough from the dairy department for this pizza but you can certainly make your own.  Since getting the oven I like to have a package of dough from the dairy case in the refrigerator. 

Start the oven, pull out the dough, add your toppings and before you know it you are enjoying a great appetizer with your neighbors.

You don't even need a fancy wood-fired oven this pizza would be just as delicious made in the indoor oven or on the grill.  Do try this flavor profile though because it is to die for...just beware, it is addictive and you will be making it every chance you get.

Appetizers, Pizza, Figs, Prosciutto, Gorgonzola

Appetizer

Italian

Yield: 12 servings

Author: Wendy Klik

Fig and Prosciutto Pizza

Crispy flatbread topped with creamy gorgonzola, sweet figs, and delicate prosciutto. A perfect appetizer at your next gathering on the deck or patio.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 pkg. refrigerated pizza dough
• cornmeal for sprinkling onto peel
• 2 T. olive oil
• 2 garlic cloves, minced
• 1 small stem rosemary, leave removed and minced
• salt and pepper, to taste
• 2 oz. crumbled gorgonzola cheese
• 4 oz. fig jam
• 3 oz. sliced prosciutto

Instructions

1. Heat a pizza stone in an oven of your choice to 400-500*.
2. Scatter cornmeal onto a pizza peel, unroll the dough, and place onto the peel.
3. Drizzle the dough with olive oil, and scatter the rosemary and garlic over the dough. Season with salt and pepper.
4. Dollop the jam over the crust leaving a 1" border at the edges. Scatter the cheese over the dough and then lay the prosciutto on top.
5. When the baking stone is hot place the pizza onto the stone and bake, turning as needed if using a wood-fired oven, and bake until the crust is crisp and the toppings are bubbly.
6. Cut into 12 pieces and serve.

Notes

My WoodFired Oven is small so I cut the crust in half and made 2 pizzas, halving all the ingredients separately.

This recipe is adapted from one found in Food & Wine.

Nutrition Facts

Calories

177.26

Fat (grams)

7.57 g

Sat. Fat (grams)

2.4 g

Carbs (grams)

23.03 g

Fiber (grams)

0.68 g

Net carbs

22.34 g

Sugar (grams)

6.63 g

Protein (grams)

4.56 g

Sodium (milligrams)

356.18 mg

Cholesterol (grams)

8.22 mg

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