Thaw dough on lined sheet pans covered with plastic at room temperatures 1 hour or overnight in the cooler.
Stretch 14” dough piece to 16” size by pan stretching, hand stretching, or knuckle docking. Place dough on pizza screen sprayed with pan release. If pan or hand stretched, dock dough before adding toppings.
Brush dough evenly with olive oil. Spread Mozzarella cheese over entire pizza and then add the blue cheese crumbles. Top with shaved Prosciutto.
Evenly distribute fig compote over dough in small dollops, using a teaspoon.
Ingredients
6 oz Bacio® Cheese Shredded, Mozzarella
2 blades chives, fresh, chopped
1 tbsp Piancone® Oil, Olive
1 Rich's® Sheeted Pizza Dough, 14-inch
3 oz Roma® Cheese Crumbles, Blue, can sub gorgonzola
6 oz Roma® Prosciutto, shaved thin
Fresh Fig Compote
Directions
In a saucepan over medium heat, add the sugar, water, orange juice, and orange zest; stir to combine. Simmer for 5 minutes.
Add in the figs and cook until soft, approximately 5 minutes, continue stirring to prevent scorching.
