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Fig and Gorgonzola Pizza

Makes 4 – 10 inch pizzas Servings


  • 3 1/4 cup whole wheat flour
  • 1 teaspoon kosher salt
  • 2 tablespoon extra virgin olive oil
  • 1/4 cup white wine (preferably cavit pinot grigio, at room temperature)
  • 1 cup warm water
  • 1 1/2 ounce (1 envelope) rapid-rise yeast
  • 1 tablespoon honey
  • 2 ounce gorgonzola cheese
  • 5 ounce pancetta - diced
  • 16 ounce dried mission figs - thinly sliced
  • 2 cup shredded mozzarella


Serving Directions:

Combine wine, water and yeast and stir until dissolved.

Add the olive oil, salt and honey and mix thoroughly.

Begin by adding 1 cup of flour and make a wet paste.

Add remaining flour and incorporate.

Place dough on a lightly floured board and knead for 2 to 3 minutes until shiny and only slightly sticky.

Place dough in a bowl coated lightly with olive oil, cover lightly with a towel and place in a warm spot in the kitchen.

Let rise for approximately 1 hour.

The dough should double in size.

Preheat oven to 450 degrees.

Cut dough into four equal portions and roll Out Pizza Dough to approximately 1/2 inch thickness.

Drizzle Dough with Honey and Extra virgin Olive Oil.

Arrange Figs Pancetta and Gorgonzola and cover lightly with Mozzarella.

  Finish with a sprinkle of salt and a few grinds of black pepper.

Bake on Pizza Stone according to manufacturers directions.

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