We have a Black Mission Fig tree in our orchard. When the figs are ripe, we love to make this amazing fig pizza.
It is helpful to have a pizza stone to prepare this terrific pizza.
¼ ball of dough of Sourdough Pizza Crust at room temperature, and you can easily access that recipe by clicking on that recipe title (or any other pizza dough of your choice)
2 tablespoons of All-Purpose Flour to “flour” the surface for the pizza dough
8 Black Mission Figs, peeled and cut in half
¼ cup of Blue Cheese, crumbled
¼ cup of Cream Cheese at room temperature
4 very thin slices of Prosciutto
¼ cup of Red Onion, sliced
⅓ cup of Italian, Four-Cheese Mixture, shredded
⅛ - ¼ teaspoon of Red Pepper Flakes
Drizzle of aged, Balsamic Vinegar
1 teaspoon of Cornmeal
Heat the oven to 500 degrees. This should still be heat generated from the bottom of the oven -- not on broiler mode. If your oven doesn’t allow you to heat to 500 degrees, heat it to the highest level below broil. If you have a pizza stone, put it in the oven at this time. If you are using our recipe for Sourdough Pizza Crust dough (which you can easily access by clicking on that recipe title), bring it to room temperature; while unconventional, we use a rolling pin to roll it to the thin crust that we prefer. If you are using a different pizza dough, stretch it and prepare it for a thin crust pizza on a lightly floured surface.
Once the dough is prepared, sprinkle the cornmeal over a pizza pan and place the prepared dough on the pan. We usually put the cream cheese in the microwave for 2-3 minutes at 60% -- which may vary depending on your microwave -- but the purpose is to soften the cream cheese further. Once the cheese is softened, spread it over the dough. Place the prosciutto on top of the cream cheese by placing it evenly around the dough. Place the figs on top of the prosciutto and sprinkle it with the crumbled, blue cheese. Spread the sliced red onion around the pizza and then top it with the Italian, Four-Cheese blend and the red pepper flakes. Place the pizza in the oven on a middle rack on top of the pizza stone, and cook it for 5 minutes. Then, move the pizza to a lower rack for the last 5 minutes. Remove from oven and place it on a cutting board. Using a pizza cutter, cut the pizza into slices, drizzle the aged balsamic vinegar over the pizza and serve it.