Gorgonzola and Prosciutto Pizza with Apple & Fig Chutney
Ingredients
- 2Tbs. Olitalia Extra-Virgin Olive Oil
- 1 large sweet onion, thinly sliced
- 280g home made or store-bought pizza dough
- 105g Mackays Apple and Fig Chutney
- 28g Gorgonzola, crumbled
- 1tsp. fresh lemon juice
- 56g rucola
- 56g thinly sliced prosciutto
- Salt and black pepper to taste
Method
- Place a rack in the centre of the oven. Set a pizza stone on the rack, and heat the oven to 200°C.
- Heat 2tsp. of the oil in a pan. Add the onion, sprinkle with a pinch of salt, and cook over medium-low heat for around 15 minutes, until soft and browned.
- Sprinkle some flour on a flat surface and stretch the pizza dough so that the crust is about 30cm in diameter.
- Use the back of a spoon to spread the chutney over the dough, leaving about a 3cm border. Sprinkle the onion and the blue cheese over the dough.
- Transfer the pizza to the hot pizza stone and bake for around 8 minutes until the crust is nicely browned and the cheese and chutney are bubbly and hot.
- In a medium bowl, combine 2 tsp. of the oil with the lemon juice. Add the arugula and toss to coat.
- Remove the cooked pizza from the oven. Lay the prosciutto over it, and then top with the arugula. Season to taste with salt and pepper, slice and serve.