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Sweet, jammy fresh mission figs paired with creamy gorgonzola dolce and molten fior di latte, finished with fresh peppery baby arugula and a drizzle of dense Modena balsamic reduction.
Pantry Staple
Aged Balsamic Vinegar of Modena I.G.P.
Naturally thick, oak-barrel aged balsamic provides rich acidity without watering down the crispy crust.
Fig, Gorgonzola Dolce & Arugula Pizza
Prep Time: 15 mins | Bake Time: 5 mins | Yield: 2 Pizzas (12″)
Ingredients
- 2 balls (250g each): Fermented pizza dough
- 6–8 ripe: Black mission figs, sliced 4mm thick
- 120g: Gorgonzola Dolce cheese
- 180g: Fresh Fior di Latte mozzarella, torn and dried
- 2 cups: Wild baby arugula (rocket)
- 2 tbsp: Toasted pine nuts
- 2 tbsp: Aged balsamic glaze
- 1 tbsp: Extra virgin olive oil
Instructions
- Preheat pizza oven to 430°C–450°C.
- Stretch dough, leaving puffy cornicione. Layer torn fior di latte and gorgonzola dolce chunks.
- Arrange sliced fresh figs across cheese and drizzle lightly with olive oil.
- Bake 90 seconds until edges blister with dark leopard spots.
- Top with fresh cold baby arugula, toasted pine nuts, and zigzag aged balsamic glaze.