Topping recipe

Tonda Fichi, Gorgonzola e Prosciutto

Garlic oil, Fresh whole-milk mozzarella, Gorgonzola dolce, Fresh figs, quartered, Prosciutto, thinly sliced. Scaled for 1 pie.

1 piePizza Tonda12"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

1 Tbsp15 g

Cheese

Fresh whole-milk mozzarella

about 2 oz, torn and patted dry60 g

Cheese

Gorgonzola dolce

about 1½ oz, in small nuggets40 g

Toppings

Fresh figs, quarteredOr 2 Tbsp fig jam, spread thin over the oil

3–4 figs80 g

Finishing

Prosciutto, thinly sliced

about 1 oz, 4 slices35 g

Honey (drizzle)

1 tsp8 g

Black pepper

a few grinds0.5 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pie

BeforeBrush the base thinly with garlic oil, then dot the mozzarella and gorgonzola over it with gaps between.
BeforeTuck the fig quarters between the cheese, cut side up.
AfterDrape the prosciutto over the hot pie, drizzle the honey, and grind on some pepper.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella60 g

Gorgonzola dolce40 g

Fresh figs, quartered80 g

Prosciutto, thinly sliced35 g

Honey8 g

Black pepper0.5 g

Pair with

Make a Pizza Tonda dough to match. The calculator opens with Pizza Tonda pre-selected — pick portions and timing next.

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