recipes

Seasonal Recipe: Fig, Fontina, and Prosciutto Pizza

So many of us wait for the brief and glorious few weeks every summer in which figs are the stars. And we are happy to report that the figs are finally here!

This is a delicious gourmet twist on pizza that serves perfectly as an appetizer at a dinner party or a bit of a fancy lunch.

Fig, Fontina, and Prosciutto Pizza
(See gluten free version below)
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1 pound pizza dough (store bought or homemade)
½ cup shredded fontina cheese
6 figs, stems removed, quartered
6 slices prosciutto
½ medium red onion, thinly sliced
Arugula
Olive oil
Balsamic vinegar
Sea salt and pepper

Pre-heat oven to 425 degrees. Roll out pizza dough into roughly a 10-inch shape. Don’t stress over the shape. Think rustic.

Par bake the pizza crust on a parchment lined sheet pan for 8 minutes. Remove pizza crust from oven and top with cheese, figs, and prosciutto. Place pizza back into the oven for another 10-12 minutes or until dough is cooked through, cheese is melted, and figs are caramelized or lightly browned. Total time will depend on how thick your crust is.

Remove from oven and top with fresh red onion and arugula. Drizzle with olive oil, vinegar, and salt and pepper to taste. Serve immediately.

Simple Gluten Free Quinoa Pizza Crust

The best recipe that works like a champ is found on SimplyQuinoa.com. Bake in a well oiled, oven-safe skillet to make it even easier.

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