It's like a charcuterie board on a pizza. Irresistible. Soft mild cheese, hard bold cheese, stinky blue cheese crumbles with sweet figs and crispy salty prosciutto. Time does not include making homemade pizza dough & rising time.
1TBSPOlive Oil plus extra to drizzle
1 small Shallot - thinly sliced
1tspFresh Thymeplus a few extra sprigs
1cupShredded Mozzarella Cheese
4ozManchego Cheese - shredded
2-4ozProsciutto - thin slices
½PintFigs - halvedabout 7-10
4ozGorgonzola Cheese Crumbles
Preheat your oven to 450F. If you are using a pizza stone, make sure to preheat in the oven as it comes up to temperature.
In a pan, add your TBSP of olive oil and over medium heat, add your shallot, 1 tsp fresh thyme and salt, sauté over medium heat until soft and fragrant, about 2-3 minutes. Stir to prevent burning. Once it's done, remove from heat and set aside.
Using a sprinkle of corn meal on the counter, roll out your pizza dough.
Once your pizza stone is heated up to temperature, carefully pull out of the oven. Sprinkle the bottom with corn meal to prevent sticking and to keep the crust crispy.
Carefully place your rolled out pizza dough on the hot pizza stone, pressing it out to the sides if needed. Drizzle with olive oil.
Add your shredded mozzarella and manchego cheeses.
Add on your sautéd shallots.
Add on your slices of prosciutto, kind of scatter them around like you would pepperoni.
Add your halved figs, with the inside showing up.
Sprinkle on your gorgonzola crumbles.
Bake in the 450F oven for 15 minutes until the crust is cooked, the cheeses are melted and the prosciutto is crispy.
Pull out of the oven and sprinkle on some of the fresh thyme leaves.