Figs and walnuts; two of my staple autumn recipe ingredients have come together to put a delicious spin on my favorite summer pizza. This version is rich with a hint of spice, the perfect accompaniment to a crisp fall evening.
Green Fig and Seared Prosciutto Pizza with Gorgonzola and Toasted Walnuts
- Fresh pizza dough
- Fresh made pesto
- 2-3 fresh figs
- 200 grams fresh sliced prosciutto
- Crumbled gorgonzola cheese
- Mini bocconcini cheese
- Baby arugula
- 1/4 cup chopped walnuts
- Chili flakes
Preheat the oven to 450 degrees with the baking pan inside. In a frying pan, sear the prosciutto until slightly crisp and set aside. Place the chopped walnuts in the frying pan and stir until lightly toasted and aromatic, set aside to cool. Dust the counter with semolina flour, stretch and roll the dough out very thin and place on the preheated pan. Spread the pesto across the entire surface of the dough followed by seared prosciutto, sliced green figs, bocconcini and a sprinkling of gorgonzola. Bake at 450 degrees until the crust is golden brown. Slide the pizza onto a cutting board and top with fresh arugula and toasted walnuts. Brush the crust with honey and top with a pinch of chili flakes, slice and serve!