Dandelion Green Pesto, Fresh Fig and Gorgonzola Pizza with Prosciutto.

I wish you could see my excitement over this pizza.

It’s kind of through the roof.

I know that some of you may be like, “figs?? On pizza?? Ewww”. But don’t be like that, I promise, they give the pizza such great flavor. Ok, and you may also be a bit weirded out by the whole dandelion greens in my pesto thing, but really that’s not weird at all, and it’s so amazingly good.

AND I literally just walked outside my door and picked the greens. I mean, that’s awesome.

And speaking of picking things from outside my door, my little garden that my dad has going for me is actually doing pretty well. Granted Dad gives it some tender loving care (he covers it every night with a tarp to trap the heat…cause you know, it freezes here at night…lame). I am pretty hopeful that in a month’s time I will be able to pick a bit more than the wild dandelion greens that actually do grow (like crazy) in my yard. Although, in a month those dandelion greens will be long gone because the goats eat grass like crazy!

In fact, I have never seen anything like it. The goats (whose names are now Layla and Mara…Asher’s choice) eat grass ALL DAY, NONSTOP. I am lucky that when I look out my kitchen windows I get to see what the cuties are up to. Every time I look out it’s always the same though, they’re eating the grass.

The only time I haven’t seen them eating the grass is when it’s raining. They hate the rain, so they hide in their little home.

I guess they’re just doing what goats do, which is actually why we decided to get goats. I mean, I clearly wanted them for their milk, but the real reason we got the goats was so that they could eat our noxious weeds that the county is on our backs about. It was either spray the yard with chemicals or get goats to eat the weeds. I was so not down with the chemicals. I mean, what if the chickens somehow ingested them, or if they seeped into our water table below, we have well water! So goats it was.

Best decision ever. I think the whole family is in love with these little goats. They really are the kindest, sweetest, most chill goats. Not sure if all goats are this way, but I kinda don’t think so. I promise to do a post with loads of photos for you guys sometime this month. I’ll have fun taking photos of them anyway!

But back to my Dandelion Green Pesto, Fresh Fig and Gorgonzola Pizza – whew! Oh yeah, with Prosciutto.

Like I said before, I was beyond pumped that I did not even need to go to the store to make this pesto. I already had the dandelions and basil greens in my yard… and both where completely free. Heck to the yes!! The rest of the ingredients I always keep on hand, so I do expect to be making this pesto a lot this summer. I have been using the leftovers for pasta and toast. So yummy!!

As much as I love the pesto though, the figs are still my favorite part of this pizza. Figs, cheese and Italian meats go incredibly well together, and when combined with a little honey + balsamic and some killer pesto, well, you have the perfect pizza…in my mind anyway.

You should be starting to see figs in your grocery stores now. My local Whole Foods currently has them, so I kind of feel like if I got some, you guys probably should too (trust me, we are the last to get everything!). BUT if you cannot find figs or are just making this at a time when figs are not in season, you can really sub in whatever your favorite fruit is, or just use dried figs. Peaches, nectarines, dates, even cherries would all work.

The pizza is really pretty simple and quick to assemble. The only thing you really have to make is the dough and the pesto. If you’re in a pinch, just use store-bought dough (BUT the homemade is so easy, I swear!). The pesto only takes seconds and like I said, my guess is that you have some dandelion greens in your yard right now! If you live in a place with no grass (I am so sorry, although if it is a beach, I am not), just use arugula, not a big deal.

And that’s kind of it.

OH – but the cheese?!? I am such a fan of stinky blue cheese, so I loaded it on this pizza, with some fontina too, because you can never have enough cheese.

Duh!

Can you say best Monday meal ever?!?

Dandelion Green Pesto, Fresh Fig and Gorgonzola Pizza with Prosciutto.

5 from 1 vote

4 Servings

by Tieghan Gerard

calories 944kcal

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Prep20 minutes mins

Cook20 minutes mins

Total40 minutes mins

 Figs, cheese and Italian meats go incredibly well together, and when combined with a little honey + balsamic and some killer pesto, well, you have the perfect pizza...in my mind anyway.

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Ingredients 

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Dough

• ▢ 1/2 cup warm water
• ▢ 1 1/2 teaspoons active dry yeast
• ▢ 1 1/2 cups flour
• ▢ 1 1/2 teaspoons salt

Dandelion Green Pesto

• ▢ 2 cups fresh dandelion greens, you can sub arugula if needed
• ▢ 1/2 cup fresh basil
• ▢ 1/2 cup toasted pine nuts or walnuts*
• ▢ 1-2 cloves garlic
• ▢ 1/3 cup grated parmesan cheese
• ▢ 1/3 cup olive oil + more if needed
• ▢ salt, to taste

Toppings

• ▢ 8-12 fresh figs, quartered
• ▢ 1 tablespoon honey
• ▢ 1 tablespoon balsamic vinegar
• ▢ 6 ounces fontina cheese
• ▢ 6 ounces gorgonzola cheese, crumbled
• ▢ 6 ounce thin sliced prosciutto
• ▢ edible flowers, for serving

Instructions 

Pizza Dough

• 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.

Pesto

• 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.

To assemble

• Preheat the oven to 425 degrees OR if using a pizza stone 500 degrees F.
• 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.
• 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.
• Bake for 15-20 minutes or until the cheese is bubbling. Remove and top with fresh greens, basil and edible flowers if desired. Eat!

Nutrition

Calories: 944kcal | Carbohydrates: 67g | Protein: 38g | Fat: 75g | Saturated Fat: 26g | Cholesterol: 116mg | Sodium: 1108mg | Potassium: 702mg | Fiber: 6g | Sugar: 23g | Vitamin A: 1340IU | Vitamin C: 4.3mg | Calcium: 617mg | Iron: 4.4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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