The Best Homemade Pizza: Fig, Gorgonzola, Prosciutto, Honey and Thyme
Figs are such a wonderful late summer and early fall treat, especially in the South. My grandmother kept a fig tree so well pruned it was actually a bush. I remember running up, grabbing a fig and biting into it while standing right in the garden — the flesh tasting so warm from the summer sun. Here in the city of Richmond, Virginia there seems to be a fig tree on every city block and I am lucky enough to have a neighbor with one – and he doesn't even like figs. From mid August right up through mid September I fight squirrels and birds to get my share of the annual bumper crop. Fortunately, figs are also readily available in stores and farmers markets across the country at this time of year – and they truly shine when paired with savory cheese, salty prosciutto and a drizzle of honey atop a pizza. You can serve these mini rustic pizzas as an appetizer or dessert — they're best paired with a dry German Riesling.
Ingredients: (makes 8 appetizer-size pizzas)
- 3 slices of prosciutto, cut into long, thin ribbons
- 2 tablespoons olive oil, divided
- 1 pre-made whole wheat pizza dough (you can certainly make your own, but it's much more time-consuming)
- 6 figs, thinly sliced
- 4 ounces gorgonzola cheese, crumbled
- Sprigs of fresh thyme
- Honey for drizzle
Start out by heating the olive oil in a small saucepan over medium high heat. Once shimmering, lay the prosciutto ribbons into the oil to quickly fry in several batches. Remove and allow to drain on a paper towel.
Preheat oven to 400 degrees and flour a work surface to roll out pizza dough as thin as possible. Using a disc or small jar cut out little pizza circles and place them onto a sheet pan. Brush each pie with the remaining 1 tablespoon of olive oil. Prick each pie with a fork several times and cook for 12-15 minutes.
Now it is simply an assembly line. Place slices of fig, crumbled gorgonzola, and crispy prosciutto on each pizza. Return them to the oven until cheese has slightly melted. Remove and drizzle each with honey and a sprinkle of the fresh thyme.
The bite of the gorgonzola and the saltiness of the prosciutto goes so well with the sweetness of figs and honey. Now off to take care of the rest of these figs and make some fig preserves!