Recipe: pizza bianco with prosciutto, figs and Cambozola


Another pizza from our pizza making evening in Sweden and another hit all around. The combination of sweet and salty and creamy always works and this pizza with (mother’s homegrown!) figs, prosciutto and blue cheese was no exception!


I realise blue cheese is sometimes an acquired taste, BUT don’t knock it until you’ve tried it. I used cambozola here which is rather mild, and only a little of it as I didn’t want it to overpower the sweet and juicy figs – merely complement them!

Pizza bianco with prosciutto, figs and Cambozola, makes 1 pizza

1/4 pizza dough 

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Präst cheese (mature cheddar works too) 

3 slices prosciutto, torn into a few smaller pieces

2-3 figs, sliced lenghtways

40 g Cambozola, broken into smaller pieces

sea salt and black pepper

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Präst cheese. Add the ham and figs and distribute the Cambozola. Season. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown. Remove from oven and cut into slices. 



Baked figs with white chocolate and muscovado

I had some left over fresh figs and wanted to make an easy dessert with them, preferrably without having to leave the house to buy any ingredients. After a little google session I found a similar recipe to this on a Swedish dairy website. And lucky me, I had all the (few) ingredients at hand.

Baked figs with white chocolate and muscovado, serves 2

2 fresh figs

50 g white chocolate, roughly chopped

2 tbsp light muscovado sugar

Heat up the oven to 175C. Rinse the figs and cut in half. Almost cut the halves in two and place in a small tray skin side down. Sprinkle the sugar and the chocolate on top and bake for 10-15 minutes. Serve with lightly whipped cream while still warm.