Fig Pizza

9 INGREDIENTS • 7 STEPS • 25MINS

Fig Pizza

Grilled Fig Pizza with fresh figs, balsamic onions, gorgonzola cheese and arugula- the perfect combination of flavors

Love This Recipe?

Grilled Fig Pizza with fresh figs, balsamic onions, gorgonzola cheese and arugula- the perfect combination of flavors

Just Jan's

I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.

https://www.justjans.com/

25MINS

Total Time

Ingredients

Servings

2

us / metric

6 pieces

Prosciutto

1 pckg

Goat Cheese, sliced

1 bunch

Arugula

to taste

Salt

to taste

Ground Black Pepper

2 Tbsp

Olive Oil

1

Fresh Pizza Dough

1/2 cup

Just Jan’s® Kadota Fig Spread

to taste

Parmesan Cheese, thinly sliced

Nutrition Per Serving

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Calories

1186

Fat

43.6 g

Protein

40.9 g

Carbs

158.6 g

Love This Recipe?

Just Jan's

I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.

https://www.justjans.com/

Cooking Instructions

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step 1

Prepare the Goat Cheese (1 pckg) and Parmesan Cheese (to taste).

step 2

Roll out the Fresh Pizza Dough (1) or stretch with your hands.

step 2 Roll out the Fresh Pizza Dough (1) or stretch with your hands.

step 3

Put Olive Oil (2 Tbsp) on the pizza dough and spread with Just Jan’s® Kadota Fig Spread (1/2 cup). Add slices of goat cheese.

step 3 Put Olive Oil (2 Tbsp) on the pizza dough and spread with Just Jan’s® Kadota Fig Spread (1/2 cup). Add slices of goat cheese.

step 4

Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) and bake the dough according to package instructions until golden brown.

step 4 Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) and bake the dough according to package instructions until golden brown.

step 5

Remove from oven, top with Prosciutto (6 pieces).

step 5 Remove from oven, top with Prosciutto (6 pieces).

step 6

Add Arugula (1 bunch) and Parmesan Cheese (to taste).

step 6 Add Arugula (1 bunch) and Parmesan Cheese (to taste).

step 7

Serve immediately.

step 7 Serve immediately.

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