It’s been a weird end of summer/beginning of fall for me. Due to my recent car accident, I have had to take a break from blogging to focus on my recovery. The 15-20 hours a week I normally put into blogging I have been putting into chiropractor appointments, massages and physical therapy. I swear pain management and recovering from injury really is a part time job. I am not 100% recovered yet, but my sprained back has healed and now I just left with dealing and managing the whip lash and the fact that I can barely move my neck to the right. I have started gentle daily yoga along with my doctor recommended PT.

Long story short, it’s been a rough past few months. Every week there is another natural and/or political disaster, and it’s all just alot to take in. So thank goodness there is pizza. Maybe since I haven’t been able to work out in over two months I should be eating a salad, but let’s keep it real here friends. Pizza is the answer. Pizza will always be there for you after a bad day. And if you happen to be gluten free, like myself, then pizza can still be there for you with Capello’s Naked Pizza Crust. 

This pizza was inspired from a seasonal special at Denver’s own Bar Dough. I modified the pizza to be gluten free and traded out their arugula for basil and their mozzarella for two different types of goat cheese. The results are delicious. It really is a perfect fall pizza.



The Palette. Cappello's Naked Pizza Crust, figs, goat cheese, prosciutto and basil.

The Palette. Cappello’s Naked Pizza Crust, figs, goat cheese, prosciutto and basil.

Gluten Free Fig & Prosciutto Pizza with Goat Cheese

Makes 1 pizza.

  • 1 gluten free pizza crust (I recommend Capello’s naked crust)
  • 5-6 fresh black figs
  • 1/4 pound of prosciutto
  • 2 ounces of goat cheese chevre
  • 2 ounces of gouda goat cheese, shredded.
  • balsamic vinegar to garnish
  • fresh basil to garnish
  • salt and pepper to taste

Preheat your oven to temperature recommended on the box of your gluten free crust. To assemble pizza, first start with both of your goat cheeses. Then add prosciutto followed by the sliced figs. I like to slice my figs in rounds. Bake pizza. Then garnish the pizza with a drizzle of balsamic vinegar and thinly sliced basil.  Add salt and pepper to taste. Enjoy!

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