Dishing Up the Dirt

Fig, Gorgonzola & Prosciutto Pizza

Fresh figs, pungent gorgonzola cheese and crispy prosciutto make for an absolutely amazing pizza. We topped our pizza with some toasted almonds, arugula and a drizzle of honey (which is totally optional) and we we’re thrilled. With cooler air creeping in and less hours of daylight we’re finding ourselves craving heartier food and this pizza really hit the spot on a chilly evening here at Tumbleweed Farm. Aside from the time it takes to caramelize the onion this pie comes together fairly quickly. Pair with a glass of your favorite red wine and you’ve got yourself the perfect date night in.

Cheers to Autumn!

Fig, Gorgonzola & Prosciutto Pizza

Prep Time: 10 minutes    Cook Time: 30 minutes    Serves: 1 pizza

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 tablespoons slivered almonds
  • 1 ball of homemade or store bought pizza dough (about 1 pound)
  • 5 small fresh figs, sliced into 1/4 inch pieces
  • 4 thin slices of prosciutto
  • 3/4 cup crumbled gorgonzola cheese
  • drizzle of runny honey (optional)
  • handful of fresh arugula
  • drizzle of olive oil for serving


  1. Preheat the oven to 475F.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté, stirring occasionally, until the onion has softened and turned a deep golden brown. About 18-20 minutes. Remove from the heat and set aside.
  3.  Heat a small dry skillet over medium heat and add the slivered almonds. Toast until lightly golden brown. About 5 minutes. Shake the pan often to ensure all sides brown up and the almonds don’t burn. Set aside.
  4. Roll out the pizza dough on a lightly floured surface. Spread the caramelized onions, evenly over the dough (leaving about 1/2 inch border) followed by the figs, prosciutto and gorgonzola. Bake in the oven until the crust is a deep golden brown and the cheese has melted, about 15 minutes (see note). Remove from the oven, sprinkle with the toasted almonds, drizzle with a touch of honey, and toss in a handful or two of arugula. Drizzle with a little olive oil, slice and serve.


Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen

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