Week 11!!!! Fig!!!!

Baby is the size of a fig!!!

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One of the major things I have been craving lately is pizza!!! BUT...not to worry, I haven't been eating much of it, and when I do, we eat thin italian restaurant style pizza instead of "fast food" pizza.

My favorite thing to eat with figs is also one of my favorite pizza recipes of all time, fig and prosciutto.  I learned the below recipe when I worked at Vapiano in Ballston, VA.  I hope you all enjoy it as much as I do!

Fig & Prosciutto Pizza with Arugula

• Cornmeal (for sprinkling) (I have heard this works well when you are using a regular oven)
• 1 1 lb pkg purchased pizza dough (we made our own in the restaurant, but this is easier)
• 8oz crumbled Gorgonzola cheese
• 6 small fresh figs, cut into 1/4 inch slices
• 2 T balsamic vinegar
• 8 thin slices prosciutto
• 1 T extra-virgin olive oil
• 8 cups arugula
• black pepper

Preheat oven to 450°F. Sprinkle baking sheetwith cornmeal. Roll out dough and transfer to prepared sheet. Sprinkle Gorgonzola over the dough and pepper.  Place figs in medium bowl; drizzle 1 tablespoon balsamic vinegar over and set to the side.

Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately add  prosciutto completely covering the pizza. Arrange fig slices on top of the prosciutto. Bake about 1 more minutes until figs are warm. 

Transfer pizza to a cutting board. Whisk the remaining balsamic vinegar and olive oil in a large bowl and add arugula. Sprinkle with salt and pepper and toss. Top pizza with the arugula, cut into pieces and serve!