Simple and elegant, sweet and savory, this pizza is easy to love and to share. Most definitely a flatbread with the gourmand in mind, figs, prosciutto, and a lovely blue cheese concoction that with a bit of shredded duck confit, or perhaps a handful of sliced fresh figs if you happen to be making it when fresh figs are in season, could put it in the realm of a fine dining experience. Nonetheless, for an impressive 15 minutes from oven to table (including cooking time!), this fancy pants flatbread that is good any time of year and especially welcome when time is short and stomachs are growling. Pairing equally well with a glass of pilsner as it does a class of light pinot noir, a lightly dressed simple salad of sweet baby lettuces and a pleasant restaurant worthy dining in dinner is served.
cuisine Italian
difficulty Easy
season Year Round
serves 4


  • 1 wood fired pizza crust
  • 1/4 cup fig jam
  • 4 ounces fresh mozzarella, sliced as thinly as possible
  • 8 dried figs
  • 1/4 cup roasted garlic cloves
  • 3 ounces gorgonzola cheese, crumbled
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 4 teaspoons syrupy balsamic vinegar
  • 2 ounces prosciutto, thinly sliced
  • 1 scallion, green and white parts thinly sliced
  • 1/2 teaspoon sea salt flakes


  1. Preheat oven to 500 degrees F.
  2. Soak the figs in boiling hot water for 10 minutes. Drain, pat dry, and slice the fig from top to bottom into thin slices.
  3. Heat the fig jam in the microwave for 30 seconds to make it spread easily. If still too thick, add a 1/2 teaspoon water and stir.
  4. Place the sliced scallions in ice water for 5 minutes until they curl. Remove, pat dry, and reserve.
  5. Brush the pizza crust all over with the fig jam.
  6. Top with the mozzarella, figs, gorgonzola, garlic cloves, pepper, and olive oil. Drizzle the pizza with 2 tablespoons of the syrupy balsamic.
  7. Place the pizza directly on the bottom rack of the oven. Bake until the pizza crust turns golden and crispy, about 2 minutes.
  8. Remove from the oven. Top with the prosciutto and scallions. Drizzle the remaining balsamic syrup over the top and finish with a sprinkling of flakey sea salt. Slice into wedges. Serve immediately.