Four Cheese Pizza with Fig and Prosciutto

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Wonderful recipe. I did it indoors. Started some flatbread on a stovetop grill, darkening on side and cooking the other just a bit. Added the ingredients to the less cooked side and finished in the over at 400 degrees, just the cheese until it melted, then the ham for a couple of minutes. Took the fresh figs right from the pan and added them to the top when I served it. Didn't have Fontina, substituted Gruyere. Great contrast between the sweet figs and the salt prosciutto and blue cheese. Great lunch. Winner

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What a frustrating recipe! One packet figs -- a four ounce packet, a a twelve ounce packet, two pounds? What type of figs? Prosciutto to taste. Of course, but what does the recipe SUGGEST? If I want more or less I can add or subtract, but please give a benchmark to start with! The pizza looked great when I saw it on TV earlier but I'm so frustrated by this recipe I don't know if I'll try it. Of course I could just wing it, I suppose, and see what I come up with....

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Yummy! We loved this pizza! Used dried figs, soaked in apple juice all day and cut in half before cooking. Didn't use any blue cheese for fear of it being too overwhleming. Next time I'll try to roll the crust a bit thinner and use a tad bit less cheese.

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My husband and I loved this pizza! I used packaged dried Nutri-Figs since I had some on hand, sliced them in half and soaked them for about 30 minutes before cooking them in the brown sugar. Although I often make my own dough, I used store-bought pizza dough (Pillsbury to save time. The flavors and textures of the cheese combined with the sweetness of the figs and the saltiness of the prosciutto were awesome together! It would also be good on grilled flatbread (I like Flat Out Flatbread from the grocery store--it makes awesome, healthy flatbread pizzas with lots of fiber.