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Cali-talian Pizza



Marinated Dried Figs: – 1/3 cup olive oil – 2 tablespoons balsamic vinegar – 1 tablespoon honey – 1 teaspoon sugar – 1 tablespoon chopped fresh rosemary – 7 dried figs, cut in half Sweet Potato Pizza Dough: – 2 pounds sweet potato purée – 2 pounds water – 2 ounces fresh yeast – 2 ounces extra virgin olive oil – 1 ounce salt – 1 ounce sugar – 5 pounds flour Pizza Garnishes: – ½ cup caramelized onions – 5 thin slices Prosciutto de Parma – 4 ounces Real California Burrata Cheese – ½ cup Real California crumbled Blue Cheese – 1 tablespoon honey – Arugula leaves, as needed :Pizza, Pizza Recipe, Burrata, Italian, Blue Cheese, Figs, Prosciutto
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To prepare Marinated Dried Figs, whisk together olive oil, balsamic vinegar, honey, sugar and rosemary in small bowl. Add figs and stir gently to coat. Cover and refrigerate until ready to use.

To prepare Sweet Potato Pizza Dough, combine sweet potato purée, water, yeast, olive oil, salt and sugar in large bowl. Whisk in flour and knead for 2-3 minutes. Cover and allow to rise. Portion into 12 to 14-ounce balls, cover and refrigerate until ready to use.

To prepare Pizza and Garnishes, preheat oven to 500°F. Remove one dough ball from refrigerator; stretch into an 11-inch round and place on pizza peel. Spread evenly with caramelized onions. Remove figs from marinade and scatter evenly over onions. Bake until golden. Remove pizza from oven. Place prosciutto strips evenly over pizza. Tear burrata into generous chunks and distribute over prosciutto. Scatter blue cheese over pizza, drizzle with honey and scatter evenly with arugula. Slice before serving.

*Fresh figs may be used in season. Cut figs in half and place on top of caramelized onions. Drizzle marinade ingredients before baking.

Recipe developed by Dean Nole, Café CaNole, New Hartford, NY

Per Order:

Makes 1 pizza