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Perfect Fresh Fig and Gorgonzola Pizza Recipe with Prosciutto and Balsamic Glaze

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A delightful pizza featuring velvety fresh figs, creamy Gorgonzola, salty prosciutto, and a tangy balsamic glaze on a crispy crust. This recipe balances sweet, salty, creamy, and tangy flavors with a satisfying texture contrast.

Ingredients

Scale
  • 1 ball pizza dough (about 12 oz / 340 g), store-bought or homemade
  • 6–8 ripe fresh figs, sliced
  • 4 oz (115 g) Gorgonzola cheese, crumbled (Dolcelatte recommended for milder flavor)
  • 4 oz (115 g) prosciutto, thinly sliced
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 cup (30 g) fresh arugula
  • 3–4 tbsp balsamic glaze (store-bought or homemade)
  • 2 tbsp extra virgin olive oil
  • 1 tsp honey (optional)
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Preheat your oven to 475°F (245°C) with a pizza stone inside if using. Allow at least 30 minutes for the stone to heat thoroughly.
  2. On a floured surface, gently stretch or roll out the pizza dough into a roughly 12-inch (30 cm) round, thin but with a slightly thicker edge for the crust.
  3. Lightly brush the dough surface with 1 tablespoon of olive oil to prevent sogginess and add flavor.
  4. Evenly sprinkle shredded mozzarella over the dough, then dot with crumbled Gorgonzola, being careful not to overload.
  5. Place fresh fig slices evenly across the cheese layer, spacing them to keep the crust crisp.
  6. Transfer the pizza to the preheated stone or baking sheet using a peel or parchment paper. Bake for 12-15 minutes until the crust is golden and cheese is bubbly with slight browning.
  7. Remove from oven and drape prosciutto slices over the hot pizza to gently soften without cooking too much.
  8. Scatter fresh arugula on top for a peppery contrast.
  9. Drizzle generously with balsamic glaze and the remaining olive oil.
  10. Optionally, add a light drizzle of honey for subtle sweetness.
  11. Season with freshly cracked black pepper and a pinch of sea salt if desired.
  12. Slice and serve immediately while warm for the best texture contrast.

Notes

Use ripe but firm figs to avoid soggy crust. Add prosciutto after baking to keep it tender. Preheat pizza stone for a crispy crust. Watch cheese closely after 10 minutes to avoid over-browning. Homemade balsamic glaze can be made by simmering ½ cup balsamic vinegar until syrupy. Store leftovers in airtight container for up to 2 days and reheat gently to maintain texture.

Nutrition

Keywords: fig pizza, gorgonzola pizza, prosciutto pizza, balsamic glaze, fresh figs, easy pizza recipe, savory sweet pizza

Find it online: https://platebelle.com/perfect-fresh-fig-and-gorgonzola-pizza-recipe-with-prosciutto-and-balsamic-glaze-easy-step-by-step-guide/