We have an ongoing pizza battle in our house. My NY born and raised Italian husband is what you might call picky with pizza. And with the credentials I’ve just listed, it’s justified. Few places in Boston can measure up. I’ve never been a fan of pizza; tomato and mozzarella on squishy dough never really did it for me. Closest I’d get growing up was Hawaiian – you know, with pineapple – (OUTRAGEOUS to the hubs), but in my adult life, I’ve found love in pizza with non-traditional toppings.
This is one of those pizza flavor combos that’s everywhere now, but that’s because it’s DAMN GOOD. We buy our dough from the local pizza shop or Italian market, and have cooked it a few different ways. In the oven, on the grill, on the smoker – all are great. This one is particularly easy since everything is cooked stovetop or put on the pizza fresh.
-pizza dough from your favorite local place
-a little flour, and some cornmeal if you have it
-fig spread (can get this anywhere!)
-1 yellow onion
-crumbled gorgonzola cheese
Caramelize the onions in a skillet with a little olive oil. Make sure you give them enough time to really turn brown and sweet. Mix in a few heaping spoonfuls of fig spread and let it reduce just a little. This will make a thick sweet paste. Flour your hands and roll out your pizza dough onto a cornmeal or floured pan. Spread your onion & fig paste, tear the prosciutto and sprinkle over, and pop it in the oven until your dough is how you like it. Once it’s ready, sprinkle the Gorgonzola and arugula over top. The sweet fig and onions, salty prosciutto, tangy cheese, and peppery arugula are a great mix. Our go-to everyone-agrees pizza!