Fig Prosciutto Gorgonzola and Arugula Pizza With Hot Honey

A featured Wine Club recipe for Balletto Vineyards.
Fig Prosciutto Gorgonzola and Arugula Pizza With Hot Honey


Pair this delicious twist on an Italian staple with a glass of Pinot Noir!

Yield: 2
Prep Time: 15 Minutes
Cook Time: 20 Minutes


For the pizza:
• ½ lb homemade or store-bought pizza dough
• 1 Tablespoon plus 1 teaspoon olive oil
• 2 shallots, peeled and thinly sliced
• 1 clove of garlic peeled and minced
• 1 teaspoon chopped fresh thyme
• ½ teaspoon salt
• ⅓ cup fig jam
• 1-½ oz. Gorgonzola or your favourite blue cheese, crumbled (approx ⅓ cup); more to taste
• 1 teaspoon fresh lemon juice
• 2 oz. baby arugula (approx ½ cup)
• 2 oz. thinly sliced Prosciutto Di Parma (approx 6-8 slices)
• Freshly ground black pepper

For the hot honey:
• ¼ cup honey
• 2 teaspoons hot sauce (Cholula or Tabasco work great)


For the Pizza:
1. Set a pizza stone in the oven and preheat the oven to 500°F. Do this 30 minutes prior to cooking the pizza.

2. Heat 1 tablespoon of the oil in a medium skillet. Add the shallots, sprinkle with a pinch of salt, and cook over medium-low heat, stirring occasionally, until very soft and browned, approx 8-10 minutes. Stir in the garlic and the thyme cook for 30 more seconds then remove from heat.

3. Make the pizza dough or if using store bought remove from fridge and let rest on a lightly floured surface while you prepare the toppings.

4. Line pizza peel with parchment paper or sprinkle a little semolina or regular flour on it. If you don’t have a pizza peel, you can use the back of a rimmed baking sheet or a rimless baking sheet.

5. With your fingers gently stretch press the dough into a circle stretching it as needed so that it’s 10-12 inches. Put it on the peel.

6. Use the back of a spoon to spread the jam over the dough, leaving about a ½-inch border. Sprinkle the shallot garlic thyme mixture over the dough. Sprinkle the blue cheese over that.

7. Transfer the pizza to the hot pizza stone (with the parchment, if using), and bake until the crust is golden brown and the cheese and jam are bubbling and hot, approx 6-8 minutes.

8. Meanwhile, in a medium bowl, combine remaining oil and the lemon juice. And toss the arugula with it.

For the hot honey:
1. Place the honey and hot sauce in a microwave-safe container and microwave for 30 seconds, then stir. (Alternatively, heat the mixture for a few minutes over low heat on the stovetop until combined.) Serve warm. Store in a sealed container in the refrigerator for up to 3 months.

2. Remove the cooked pizza from the oven. Lay the Prosciutto di Parma over it, and then top with the arugula. Drizzle with hot honey, and crumble on more cheese if you would like, slice, and serve.