Gorgonzola Fig and Spinach Pizza

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Updated: 10/14/2020
Serves: 4 Save

Ingredients (15)

Pizza

  • 1 Pizza Dough Ball
  • 1 cup Shredded Mozzarella Cheese
  • 1 tsp Olive Oil
  • 1 cup Spinach
  • ½ Red Onion
  • 5 Fresh Figs
  • 4 oz Salemville® Gorgonzola Cheese Crumbles
  • ¼ cup Ground Pistachios
  • 3 T Honey
  • 1 tsp Salt
  • 1 tsp Black Pepper

Honey Béchamel Sauce

  • 1 T Unsalted Butter
  • 1 T All Purpose Flour
  • 1¼ cup Milk
  • 2 T Honey

Directions

Honey Béchamel Sauce

  1. Melt butter over medium heat.
  2. Add flour and mix until a paste forms.
  3. Slowly add milk and mix until all lumps are smooth.
  4. Remove from heat and add honey to taste.

Pizza

  1. Heat oven as high as it will go (usually 500) and insert a pizza stone in lowest rack. Preheat stone for 1 hour.
  2. Spread pizza dough out on pizza peel.
  3. Top with béchamel sauce and mozzarella.
  4. In sauté pan add oil and spinach and heat just until wilted. Season to taste.
  5. Top pizza with wilted spinach, sliced red onion, sliced figs, blue cheese, and pistachios.
  6. Slide pizza off peel onto stone. Sometimes a little semolina flour under the dough helps with the sliding process.
  7. Bake pizza on stone for 12 to 15 minutes or until desired browning of the crust.

Pomegranate Martini

The Bar

Ingredients (6)

  • 1 oz. Ketel One Vodka
  • 1 oz. Pomegranate Juice
  • 0.75 oz. Blanc Vermouth
  • 0.75 oz. Dry Vermouth
  • Dried Apple Garnish
  • Pomegranate Seed Garnish
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