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.
Keyword main dish, pizza


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