Chef Brian Roland of M Waterfront Grille at The Village on Venetian Bay shares his recipe for a special pizza.
6 each dried black Mission figs
3 oz. shaved Serrano ham
3 oz. blue cheese fondue (reduced cream and blue cheese)
1/2 oz. blue cheese crumbles
1 oz. baby arugula (tossed with lemon and olive oil)
1/2 oz . sliced red onion
2 Tbsp. port wine reduction
1 each cornmeal flatbread dough (rolled out with cornmeal and grilled)
Spread the blue cheese fondue evenly on the grilled cornmeal flatbread. Distribute all the ingredients evenly across the sauce, leaving the arugula off. Place the pizza in the oven on a “pizza screen” or stone, and bake until golden and the crumbled blue cheese begins to melt. Remove from the oven and garnish the top with the dressed arugula. Cut and serve.