Fig & Gorgonzola Pesto Pizza
With Arugula & Prosciutto Salad
Ingredients
- 1 Large Boboli Pizza Crust
- 1 Cup of Fig & Gorgonzola Pesto
- 1 Large White Onion, sliced and Caramelized
- 1 Cup Gorgonzola Cheese
- 1 Cup Arugula (tossed with Balsamic dressing)
- 2 Slices of Prosciutto (sliced into stripes or left whole, whichever you prefer!)
Directions
Spread Pestos with Panache on the entire pizza, then cover pizza with Gorgonzola, layer on Caramelized onions. Cook in the oven at 400 for 10-15 minutes, or until cheese is golden. When the pizza is done, remove from the oven and let it stand for 1-2 minutes. Then, place Arugula salad in the middle and then layer the Prosciutto on top. Slice and serve!
