On a recent thread in the Hotline, someone mentioned using fresh figs, goat cheese and prosciutto on a pizza. I did ask what temperature and how long this should be baked, but the original poster apparently didn't return to the thread, so I'm asking this group! I figure the figs and prosciutto might warrant a slightly lower temperature than most pizzas, but I really don't know. What do you recommend?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)