Ingredients

1 Each 14” Proof & Bake Sheeted Pizza Dough, 28 19-oz (#34630)
1 tbsp. Oive Oil
3 oz Fresh Fig Compote
1/2 C Water
2 tbsp. Orange Juice
1 tbsp. Grated Orange Zest
8 Each Fresh Figs, Peeled And Chopped
6 oz Prosciutto, Shaved Thin
3 oz Blue Cheese Crumbles (can Substitute Gorgonzola)
6 oz Mozzarella Cheese, Shredded
2 Each Blades Of Chives, Chopped

Directions

1
 Thaw dough on lined sheet pans covered with plastic at room temperatures 1 hour or overnight in the cooler.
2
 Stretch 14” dough piece to 16” size by pan stretching, hand stretching, or knuckle docking.
3
 Place dough on pizza screen sprayed with pan release. If pan or hand stretched, dock dough before adding toppings.
4
 Brush dough evenly with olive oil.
5
 Fresh Fig Compote: 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.
6
 Spread Mozzarella cheese over entire pizza and then add the blue cheese crumbles.
7
 Top with shaved Prosciutto.
8
 Evenly distribute fig compote over dough in small dollops, using a teaspoon.
4 servings