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