Fig, Pancetta, and Gorgonzola Pizza

Fig, Pancetta, and Gorgonzola Pizza

Ingredients

  • 1 Cappello’s Naked Crust
  • 2 ounces shredded fontina cheese
  • 1 clove garlic, thinly sliced
  • 4 fresh figs, sliced
  • 1 ounce uncured pancetta
  • 3 tablespoons crumbled gorgonzola, divided
  • 1 cup arugula
  • 2 teaspoons olive oil
  • Pinch flakey sea salt
  • Freshly ground black pepper
  • 1 teaspoon raw honey (optional)

Instructions

  • Preheat oven to 425ºF.
  • Sprinkle fontina evenly over the base of the crust. Top with garlic, figs, pancetta and 2 tablespoons of the gorgonzola. Bake 13-15 minutes.
  • In a small bowl, combine arugula with the olive oil, a pinch of flakey sea salt, and black pepper.
  • Remove pizza from the oven, and top with arugula and remaining 1 tablespoon of gorgonzola. Drizzle with honey, if desired.

Additional Info

  • Prep time: 5 minutes
  • Total time: 25 minutes