6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices
6 tablespoons fig balsamic vinegar, divided
8 thin slices prosciutto (from two 3-ounce packages) cut into strips
1 sweet onion, carmelized
1 tablespoon extra-virgin olive oil
8 cups arugula
Preheat grill to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
Sliced onions thinly, and carmelized over medium heat stirring constantly.
In separate pan place remaining 5 T. Vinegar and cook until reduced by half and thickened into a glaze.
Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto with onions. drizzle vinegar glaze over all. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.
Posted by Debi
(Original recipe found at Epicurious, but I've changed the recipe to make it my own) 😊 This pizza is also made at Antonio's Italian Deli and Market in Maitland. It is unbelievably delicious! Pair it with 14 Hands Cabernet Sauvignon.