Serves 8 - 10
4 tablespoons Filippo Berio olive oil plus extra for brushing on dough and pan
1 medium size red onion, thinly sliced
2 tablespoons balsamic vinegar
1 recipe pizza dough
1/2 pound fresh figs, sliced 1/4 inch thick
1/4 pound Montasio cheese, roughly diced
8 slices prosciutto di Parma, coarsely chopped
6 to 8 fresh arugula leaves torn into pieces
Preheat a pizza stone to 500°F 30 minutes prior to baking the pizza
In a small sauce pan cook the onions in 2 tablespoons of olive oil until very soft, then add vinegar and continue cooking until onions are glazed looking. Allow to cool.
In a bowl gently toss the figs with 2 tablespoons of the olive oil; add salt and pepper to taste. Set aside.
Roll out pizza dough onto a sheet of parchment paper. Place on a rimless baking sheet.
Brush the dough with olive oil and set aside.
Spread the onions over the dough, then the figs.
Place the pan on the hot stone and allow the pizza to bake for 10 minutes, then slip the parchment paper off the bottom and continue baking the pizza for 20 minutes.*
Sprinkle the cheese over the pizza and bake 5 minutes or until the pizza is nicely browned and the cheese has melted. Remove from the oven.
Sprinkle the prosciutto over the top and scatter the arugula leaves over the top.
Cut into squares and serve.
*You may also slide the assembled pizza directly from the parchment paper onto the preheated stone. Check the bottom of the crust about 20 minutes into the baking time to ensure it does not get too brown.
This recipe is featured on show 2308 - What Figs!
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