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close up of A Fig Prosciutto And Gorgonzola Pizza

A Fig Prosciutto And Gorgonzola Pizza

Fig Prosciutto And Gorgonzola Pizza is a drool worthy combination of fresh ripe figs baked atop a cheesy base, and crowned with prosciutto.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Cooling: 5 minutes
Total Time: 40 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: bechemel sauce, crostini, figs, flatbread, gorgonzola cream sauce, pizza, prosciutto
Servings: 6 servings
Calories: 409kcal
Cost: $1.09 per serving

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  • pizza stone
  • Pizza Cutter


Ingredients for A Fig Prosciutto And Gorgonzola Pizza

    for the creamy gorgonzola béchamel

    • 5 tablespoons unsalted butter
    • 1/3 cup all purpose flour
    • 4 cups whole milk
    • 2 tablespoons sherry
    • 1 small onion coarsely chopped
    • 4 ounces gorgonzola cheese
    • pinch Kosher salt
    • pinch black pepper

    for the prosciutto pizza

    • 1 fresh pizza dough see my method for easy pizza dough here
    • 3 tablespoons cornmeal for dusting the pizza stone
    • 8 to 10 ripe figs washed, dried, and sliced lengthwise in thirds
    • 4 ounces prosciutto torn into strips
    • 1/3 cup gorgonzola cheese crumbled
    • 3 tablespoons rosemary leaves fresh
    • drizzle olive oil


    The Method

      for the creamy gorgonzola béchamel

      • In a medium saucepan, melt butter over medium. Add onion and cook until soft, about 4 minutes. Add flour. Season with salt and pepper and cook, stirring, until mixture is pale golden with a nutty aroma, about 4 minutes.
      • Whisking constantly, add half the milk. Add the remaining milk and whisk until smooth. Cook, whisking constantly, until sauce comes to a boil and thickens, about 10 minutes. Add the gorgonzola cheese and the sherry and whisk until melted and smooth. Remove from the heat but keep warm.

      for the prosciutto pizza

        prepare a pizza stone according to manufacturers directions, as some require soaking prior to use

        • Place pizza stone into a cold oven, then preheat oven to 425°F. Once the oven reaches temperature, bake the stone for 12 minutes.
        • Working on a well floured surface, use a rolling pin or your hands to stretch and shape the dough to roughly the size of the pizza stone. Use the tines of a fork to poke lots and lots of holes all over the surface penetrating the dough.
        • Remove the pizza stone from the oven very carefully. Dust quickly with the cornmeal and transfer the pizza dough onto the stone. Return the stone to the oven and bake for 6 to 8 minutes. The dough will not be cooked through.
        • Remove the stone from the oven once again carefully. Use the fork to poke necessary holes to allow air to escape pockets in the dough that may have risen. Pour and spread the creamy gorgonzola béchamel sauce over the crust.
        • Add the fig slices over the whole surface followed by the torn prosciutto. Scatter the rosemary leaves and the gorgonzola crumbles.
        • Return the pizza to the oven and bake for 10 to 12 minutes or until the pizza begins to turn a nice golden color.
        • Remove the pizza from the oven and slide onto a pizza peel or other cutting surface. This also stops the cooking process. Allow the pizza to cool for 5 minutes.
        • Using a pizza cutter, cut long, uneven strips and then some of those strips cut in half. Arrange on a flat platter and drizzle with olive oil. Serve immediately.


        Make Ahead:
        The pizza dough may be made ahead by 2 days, wrapped tightly in plastic film, and refrigerated until ready to use.
        The creamy gorgonzola sauce may be made ahead by 1 day. Reheat over medium low heat and use a whisk to smooth. Add sherry by teaspoonfuls if the sauce is too dense.
        If you are unable to find gorgonzola cheese, look instead for another bleu cheese such as a blue stilton.
        If figs are not in season, use thin slices of fresh pear in their place.


        Serving: 1serving | Calories: 409kcal | Carbohydrates: 20g | Protein: 14g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 550mg | Potassium: 376mg | Fiber: 1g | Sugar: 9g | Vitamin A: 788IU | Vitamin C: 2mg | Calcium: 338mg | Iron: 1mg

        Please note that the nutrition information provided above is approximate and meant as a guideline only.