Ingredients
1
10-ounce tube refrigerated pizza dough
1/2
cup finely chopped stemmed dried Calimyrna figs (about 5), divided
4
canned figs, drained, patted dry, sliced
3/4
cup crumbled Gorgonzola cheese
1
tbsp (packed) dark brown sugar
1
tsp ground black pepper
Directions
1.
Preheat oven to 425°F. Roll out dough on work surface to 12x9-inch rectangle. Sprinkle 1/4 cup dried figs over center third of dough. Fold left side of dough over figs. Sprinkle with remaining 1/4 cup dried figs. Fold right side of dough over second layer of figs to cover. Using rolling pin, gently flatten dough to 12x7-inch rectangle; place on baking sheet. Arrange fig slices atop dough. Sprinkle with Gorgonzola cheese, then sugar and ground black pepper. Bake bread until golden brown and cheese melts, about 25 minutes. Serve bread warm.
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