Pizza with Figs, Prosciutto, Carmelized Onions, Fig Balsamic and Arugula
Course Appetizer, Main Course
- cornmeal for sprinkling
- 1 each 1 lb. 9 package purchased pizza dough
- 2 cups Crumbled Gorgonzola Cheese (about 8 oz.)
- 6 small fresh or dried figs cut into 1/3-inch slices
- 3/4 cup diced Sweet onions
- 4 tbsp Primo Early Harvest Spanish Picual or Organic Garlic EVOO divided
- 2 tbsp Primo Fig Balsamic Vinegar, divided
- 2 tbsp ground pepper
- 8 thin slices prosciutto cut into thin strips
- 8 cups Arugula
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. Brush dough with 2 Tbs Primo Picual EVOO. Sprinkle Gorgonzola over dough. Sprinkle with pepper.
In a sauce pan, sauté the onions in 1 Tbs Primo Picual EVOO over medium heat until translucent. Set aside.
Place figs in medium bowl; drizzle 1 tablespoon Balsamic Vinegar over. Set aside.
Bake pizza until crust golden brown on bottom, 15 to 20 minutes.
Immediately scatter prosciutto slices, covering pizza completely. Arrange onions and fig slices atop prosciutto. Bake until figs are just heated through, about 1-2 minutes. 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.
