Dandelion Green Pesto, Fresh Fig and Gorgonzola Pizza with Prosciutto. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 40 minutes Prep Time 20 minutes Cook Time 20 minutes Rating 5 out of 5 stars (1) Ingredients 4 servings 1/2 cup warm water1 1/2 teaspoons active dry yeast1 1/2 cups flour1 1/2 teaspoons salt2 cups fresh dandelion greens (you can sub arugula if needed)1/2 cup fresh basil1/2 cup toasted pine nuts or walnuts*1-2 cloves garlic1/3 cup grated parmesan cheese1/3 cup olive oil + more if neededsalt (to taste)8-12 fresh figs (quartered)1 tablespoon honey1 tablespoon balsamic vinegar6 ounces fontina cheese6 ounces gorgonzola cheese (crumbled)6 ounce thin sliced prosciuttoedible flowers (for serving) Calories BakingItalianDinnerDairyIntermediateSummerVegetablesSweetEuropeanSavoryMeatMain CoursesFruits ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Pizza Dough Step 2 In a large bowl, combine water and yeast. Mix with a spoon, then let sit until foamy, about 5 minutes. Add in the flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place while you prepare the pesto, but at least 20 minutes. Step 3 Pesto Step 4 In a food processor, combine the dandelion greens, basil, pine nuts and garlic. Pulse until finely chopped. Add the parmesan and pulse once more. Stream in the olive oil until your desired consistncy is reached. Season with salt to your liking. The pesto can be stored in the fridge for up to 1 week. Step 5 To assemble Step 6 Preheat the oven to 425 degrees OR if using a pizza stone 500 degrees F. Step 7 Lightly flour a counter. Use your hands or a rolling pin to roll the pizza dough out until you have a flattened disk. Place the pizza on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Step 8 In a bowl, toss together the quartered figs, honey and balsamic. Spread the dough with pesto. Top with the gorgonzola and fontina cheeses. Add the figs and drizzle any juices left in the bowl over the pizza. Evenly place the prosciutto over the pizza. Step 9 Bake for 15-20 minutes or until the cheese is bubbling. Remove and top with fresh greens, basil and edible flowers if desired. Eat!
