Fig, Gorgonzola & Ham

• 8 oz. Neapolitan pizza dough ball
• 1 teaspoon extra virgin olive oil
• 6 basil leaves
• 2¾ oz. fior di latte, come back
• 1¾ oz. gorgonzola, crumbled
• 2 small figs, quartered
• 3–4 thin slices prosciutto
• Honey, for drizzling
• 1 tablespoon chopped and toasted hazelnuts
• Black pepper

Instructions:

1. Place a pizza stone on the bottom rack of the cold oven. Set the oven to its highest temperature (ideally 500°F fan-forced) and preheat for 1 hour.
2. Following the Neapolitan pizza dough instructionsuse your hands to press, pat and stretch the dough ball out to form a 9½ in. circle. Drizzle with the oil and top with the basil leaves, fior di latte, gorgonzola and quartered figs.
3. Carefully transfer the pizza to the hot pizza stone and bake for 8–10 minutes, until the crust is golden and cooked through, and the cheese is melted.
4. Top the pizza with the prosciutto and drizzle with a little honey. Finish with the hazelnuts and a little black pepper, and serve.

Recipes excerpted from Pizza Night by Deborah Kaloper. © Smith Street Books 2023. Photography by Emily Weaving.