Recipe courtesy of Tony Gemignani

Cal-Italia Pizza

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  • Level: Easy
  • Total: 2 days 25 min
  • Prep: 15 min
  • Inactive: 2 days
  • Cook: 10 min
  • Yield: 8 slices; 4 servings
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1 (9-ounce) pizza dough ball

Flour, for pizza peel

7 ounces whole milk California mozzarella, grated

2 ounces Italian Gorgonzola, pinched dime sized

2 ounces Italian Asiago, shaved

10 to 12 teaspoons sweet fig preserve (recommended: Dalmatia brand)

1 ounce true Parmigiano-Reggiano, grated

1 piece thickly sliced prosciutto di Parma, cut into strips

Aged balsamic vinegar from Modena (preferably aged over 5 years)


  1. After the dough has risen for at least 48 hours, hand stretch the dough into a 12-inch circle, being sure to leave a little bit of gas in the dough as you shape it. Place dough onto a floured pizza peel. Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible. Add the mozzarella, Gorgonzola, and Asiago on top of the dough, leaving a 1/2-inch border at the edge. Slide it onto the preheated stone and bake for 8 to 10 minutes or until golden brown. Remove from heat and add the sweet fig preserve in dollops, followed by the shaved Parmesan and prosciutto. Lightly shower the pizza with the aged balsamic vinegar and cut into 8 slices.