Italian Prosciutto & Gorgonzola Pizza

Makes: 10  Active Time: 50 min  Total Time: 1 hour

5 Tbsp Wegmans Pure Olive Oil, divided
1 Wegmans Pizza Dough Ball, brought to room temperature
Salt and pepper to taste
2 large Mayan sweet onions, peeled, sliced thinly, then cut in half
1/3 cup chopped parsley
1/4 cup chopped walnuts
1 1/2 cups Blue Ribbon Dried Calmyrna Figs, stemmed, sliced thin
1 pkg (4 oz) Italian Classics Riserva Prosciutto, cut in 1-inch pieces
4 oz (1 cup) Italian Mountain Gorgonzola cheese (Cheese Shop), crumbled


Preheat oven to 450 degrees.

1. Make pizza crust: Rub 1 Tbsp olive oil on bottom and sides of a large baking sheet. Press out and stretch dough ball on floured work surface, gently pulling and stretching to make dough same size as baking sheet. Place in oiled baking sheet--it should cover bottom of pan and halfway up the sides. Brush dough with 2 Tbsp olive oil; season to taste with salt and pepper. Place in oven on center rack; bake 12 min, until golden-brown. As crust bakes, prepare toppings.
2. Heat 2 Tbsp olive oil in large skillet on MEDIUM; add onions. Cook, stirring occasionally, about 15 min, until onions are soft and golden-brown. Stir in parsley. Remove from heat; set aside. Place walnuts in same skillet; toast about 5 min. Cool and chop.
3. Remove crust from oven; let cool briefly. (Do not turn off oven.) Arrange onions, figs, prosciutto, and cheese on crust. Return pizza to oven; bake about 10 min. Remove from oven; top with walnuts.

Chef Tip: It takes about 30 min for the dough ball to come to room temp.
Fruits & Vegetables: ½ cup

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