Fig, Blue Cheese and Prosciutto Pizza | Christopher Kimball’s Milk Street | Recipes, TV and Cooking

Ingredients

• Semolina flour, for dusting the pizza peel
• 2 pizza dough rounds
• 2 tablespoons extra-virgin olive oil
• 6 ounces fresh figs, stemmed and sliced into ¼-inch rounds
• 3 ounces blue cheese, crumbled
• 2 ounces prosciutto (about 4 slices), cut into 2-inch ribbons
• 1 teaspoon aged balsamic vinegar
• 2 scallions, thinly sliced on bias
• Ground black pepper