Fig, Gorgonzola & Prosciutto
Makes one 9½ in. pizza
Ingredients:
- 8 oz. Neapolitan pizza dough ball
- 1 tsp. extra virgin olive oil
- 6 basil leaves
- 2¾ oz. fior di latte, torn
- 1¾ oz. gorgonzola, crumbled
- 2 small figs, quartered
- 3–4 thin slices prosciutto
- Honey, for drizzling
- 1 tbsp. chopped and toasted hazelnuts
- Black pepper
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Instructions:
- Place a pizza stone on the bottom rack of the cold oven. Set the oven to its highest temperature (ideally 500°F fan-forced) and preheat for 1 hour.
- Use your hands to press, pat and stretch the dough ball out to form a 9½ in. circle. Drizzle with the oil and top with the basil leaves, fior di latte, gorgonzola and quartered figs.
- Carefully transfer the pizza to the hot pizza stone and bake for 8–10 minutes, until the crust is golden and cooked through, and the cheese is melted.
- Top the pizza with the prosciutto and drizzle with a little honey. Finish with the hazelnuts and a little black pepper, and serve.
