halfbakedharvest5.0
Dandelion Green Pesto, Fresh Fig and Gorgonzola Pizza with Prosciutto.
Figs, cheese and Italian meats go incredibly well together, and when combined with a little honey + balsamic and some killer pesto, well, you have the perfect pizza...in my mind anyway.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Pizza Dough
2
In a large bowl, combine water and yeast. Mix with a spoon, then let sit until foamy, about ⏱️ 5 minutes. Add in the flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place while you prepare the pesto, but at least ⏱️ 20 minutes.
teaspoons salt1 1/2salt (to taste)
3
Pesto
4
In a food processor, combine the dandelion greens, basil, pine nuts and garlic. Pulse until finely chopped. Add the parmesan and pulse once more. Stream in the olive oil until your desired consistncy is reached. Season with salt to your liking. The pesto can be stored in the fridge for up to 1 week.
fresh dandelion greens (you can sub arugula if needed)2 cupsteaspoons salt1 1/2salt (to taste)
5
To assemble
6
Preheat the oven to 425 degrees OR if using a pizza stone 500 degrees F.
7
Lightly flour a counter. Use your hands or a rolling pin to roll the pizza dough out until you have a flattened disk. Place the pizza on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape.
8
In a bowl, toss together the quartered figs, honey and balsamic. Spread the dough with pesto. Top with the gorgonzola and fontina cheeses. Add the figs and drizzle any juices left in the bowl over the pizza. Evenly place the prosciutto over the pizza.
honey1 tablespoonfontina cheese6 ounces
9
Bake for ⏱️ 15-20 minutes or until the cheese is bubbling. Remove and top with fresh greens, basil and edible flowers if desired. Eat!
edible flowers (for serving)
Nutrition Facts
calories
944 kcal
fat Content
75 g
serving Size
1 serving
fiber Content
6 g
sugar Content
23 g
sodium Content
1108 mg
protein Content
38 g
cholesterol Content
116 mg
carbohydrate Content
67 g
saturated Fat Content
26 g
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