Fig Pizza with Gorgonzola, Balsamic Onions, and Prosciutto
Oct 02, 2025 02:16 AM
Bring a taste of the trattoria home with this gourmet Fig Pizza! Layered with juicy, fresh figs, balsamic-caramelized onions, prosciutto, and two Italian cheeses, this rustic, easy-to-prep pizza makes a beautiful presentation.
True story: I was on a date the first time I had this pizza. I was in my 20’s, and we’d gone to a trattoria downtown on a crisp fall evening. One of the specials that night was Fig Pizza. As soon as I spotted it, there was no question about what I was ordering.
The gentleman I was dining with scrunched up his face when I expressed my excitement, looked at me like I’d suddenly sprouted a second head, and said, “Figs? On pizza? For dinner? But why?”
I knew instantly that we didn’t stand a chance. (kidding/not kidding)
I’m someone who does cartwheels for fresh figs. The season is way too short, and I’ll eat them for breakfast, lunch, dinner, dessert, and any snack possible while I can get my hands on them.
Figs pair so beautifully with salty and savory flavors, like cheese and prosciutto, so they’re prime for topping a gourmet pizza. As I ate dinner that night, I took mental notes so I could re-create the pizza at home.
As I suspected, the date didn’t endure, but this pizza has been on my fall menu for over a decade. True love!
Ingredients:
- ½ pound ball of pizza dough stretched to a 12-13 inch circle
- cornmeal , for dusting the pizza paddle or baking sheet
- olive oil
- ½ cup balsamic caramelized onions
- 4 ounce shredded Fontina
- 1-1/2 ounce crumbled Gorgonzola
- 5-6 fresh figs , sliced
- 2-3 slices Prosciutto di Parma , torn into pieces
- ¼ cup baby arugula
- freshly-cracked black pepper
- balsamic reduction (optional)
Pizza Dough
- 1 pound bread flour, about 3-1/2 cups, plus additional, as needed
- 1 teaspoon granulated sugar
- 1-1/2 teaspoons table salt
- 1 teaspoon instant (rapid rise) yeast
- 1 tablespoon olive oil
- 1-1/4 cups lukewarm water (90-110 degrees F)
Balsamic Caramelized Onions
- 2 large yellow onions (about 1 pound)
- 1 tablespoon neutral oil (such as vegetable, canola, or regular olive)
- 1 tablespoon unsalted butter
- 1 tablespoon water, broth, balsamic vinegar, wine, beer, or liquor
- kosher salt
Prep Time:
25 minutes
Cook Time:
65 minutes
Total Time:
90 minutes
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