Pizza Bianca
- Basic Pizza Dough
- 4 tbs extra virgin olive oil, plus more for the baking sheet
- 5 oz (140g) Gorgonzola cheese, crumbled
- 4 slices of prosciutto torn into strips
- 4 figs, each cut into 8 wedges and peeled
- 2 tomatoes, seeded and diced
- 4 oz (115g) arugula
- Freshly ground black pepper
- 2 large or 4 smaller baking sheets
- Preheat the oven to 400F (200C).
- Lightly oil 2 large baking sheets.
- Divide the dough into 4 equal portions.
- Roll each on a very lightly floured work surface into an 8in (20cm) round.
- Arrange 2 rounds on each sheet.
- Brush with 2 tbsp of the oil and sprinkle with the Gorgonzola.
- Bake for 15 minutes, or until the dough is just beginning to brown.
- Remove from the oven, top with the prosciutto, figs, and tomatoes, and continue baking about 6 minutes, or until the pizzas are golden brown.
- Divide the arugula over each pizza and grind a generous amount of pepper on top.
- Drizzle with the remaining olive oil and serve at once.
- Variation
- Gruyere Pizza Bianca
- Substitute Gruyere cheese for the Gorgonzola and sprinkle with Fontina.
dough, olive oil, gorgonzola cheese, figs, tomatoes, arugula, freshly ground black pepper, baking sheets
Taken from www.cookstr.com/recipes/pizza-bianca (may not work)