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Tuesday, April 23, 2024

CRL Recipes Series: Fig, Gorgonzola, Prosciutto and Fontina Pizza

Make this great recipe, which comes courtesy of Milano Executive Chef Scott Krause.

This recipe for Milano’s “Fico” pizza—featuring fig jam, roasted shallots, prosciutto, gorgonzola and fontina cheese—comes courtesy of Executive Chef Scott Krause.

Fig Jam
2 oz Dried Mission Figs
3 oz Port Wine
Simmer until the wine had reduced by half and puree with an emersion blender.

1 6.25 oz pizza dough
2 oz Mountain Gorgonzola cheese
1 ea Roasted Shallot (sliced)
2 oz Prosciutto (paper thin, julienned)
4 oz Fontina cheese
1 tsp Balsamic syrup


  • Pizza Stone
  • Pizza Peel
  • Pizza Cutter
  • Tongs
  • Oven


  • Preheat the oven to 400 degrees.
  • Let the dough sit at room temperature for about 30 minutes.
  • Roll out the dough using a rolling pin
  • Spread Fontina cheese equally about the dough.
  • Place the shallot, fig jam mixture, Gorgonzola cheese equally about the pie.
  • Place the pizza onto a pizza stone and place in oven (use corn meal or semolina on the pizza peel to keep the pie from sticking).
  • Cook the pizza until the edges are slightly brown and the bottom is brown (about 10-14 minutes).
  • Switch the oven to broil and brown the top (about 3-5 minutes).
  • Remove, garnish with the Prosciutto and balsamic glaze.
  • Slice into 6 or 8 slices and ENJOY!

Milano Restaurant
594 New Loudon Road Latham, NY

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