Puff Pastry Pizza with Gorgonzola, Goat Cheese, Shallots, Prosciutto & Honeyed Balsamic Drizzle

Serves 8 as an appetizer or 4 as an entrée


  • 1 package (2 sheets) frozen puff pastry, thawed
  • 3 shallots, thinly sliced
  • 1 Tbsp. olive oil
  • 2 c. diced tomatoes
  • 6 oz. thinly sliced prosciutto, torn to bite-sized pieces
  • 4 oz. crumbled gorgonzola cheese
  • 4 oz. goat cheese log
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. honey
  • 3 Tbsp. basil, finely chopped


Preheat oven to 425° F. Place puff pastry sheets side by side on a large baking sheet. Pinch the two sheets together at the center seam to form one large sheet. Use a fork to poke holes evenly over entire sheet. (If any excess pastry hangs over the sheet, roll it to form a crust.) Par-bake the pastry for 10 minutes.

Meanwhile, cook shallots with olive oil in a medium skillet on medium-high heat for 5 minutes, stirring often.

When pastry has par-baked, sprinkle it evenly with the shallots, tomatoes, prosciutto, gorgonzola cheese and goat cheese. Bake for an additional 10-15 minutes or until pastry is golden and cheese is bubbling.

Meanwhile, whisk the balsamic vinegar, Dijon mustard and honey together in a small bowl. Set aside.

When pizza is done cooking, remove it from the oven, drizzle it with the balsamic mixture and sprinkle with basil. Slice and serve.

2012 Organic Creamery® recipe contest finalist - entry courtesy of Jamie Brown-Miller