Courtesy of Milano 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 Proscuitto (paper thin, juliened)
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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