Crisp pizza dough makes the perfect base for light, fresh toppings such as prosciutto, figs, arugula, and tangy blue cheese.
4 individual pizzas
Preparation Time25 min
Preparation Time - Text25 mins
Cooking Time25 min
Cooking Time - Text30
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Cocktail Party, Family Get-together
Recipe Coursehot appetizer, main course
Five Ingredients or LessYes
Mealdinner, lunch, snack
Taste and Texturechewy, crisp, light, salty, savory, sharp, sweet
Type of Dishpizza
- Basic Pizza Dough
- 4 tbs extra virgin olive oil, plus more for the baking sheet
- 5 oz (140g) Gorgonzola cheese, crumbled
- 4 slices of prosciutto torn into strips
- 4 figs, each cut into 8 wedges and peeled
- 2 tomatoes, seeded and diced
- 4 oz (115g) arugula
- Freshly ground black pepper
- 2 large or 4 smaller baking sheets
Preheat the oven to 400°F (200°C). Lightly oil 2 large baking sheets. Divide the dough into 4 equal portions. Roll each on a very lightly floured work surface into an 8in (20cm) round. Arrange 2 rounds on each sheet. Brush with 2 tbsp of the oil and sprinkle with the Gorgonzola.
Bake for 15 minutes, or until the dough is just beginning to brown.
Remove from the oven, top with the prosciutto, figs, and tomatoes, and continue baking about 6 minutes, or until the pizzas are golden brown.
Divide the arugula over each pizza and grind a generous amount of pepper on top. Drizzle with the remaining olive oil and serve at once.
Gruyére Pizza Bianca
Substitute Gruyére cheese for the Gorgonzola and sprinkle with Fontina.
2008 Dorling Kindersley