About the Dish

2 Small Pizza Dough
3 ounces One Screw Loose Balsamic Vinegar Jelly
2 ounces Chèvre
2 ounces Blue Cheese
1 teaspoon PeachDish Salt
1 Medium Curly Endive
1 Small Shallot
2 tablespoons Balsamic Vinegar
1 Packet Honey
1 ounce Walnuts
Per Serving
Calories 882
Total Fat 37 g
Saturated Fat 11 g
Trans Fat 0 g
Polyunsaturated Fat 8 g
Monounsaturated Fat 11 g
Cholesterol 41 mg
Sodium 1988 mg
Total Carbohydrates 107 g
Dietary Fiber 5 g
Sugar 30 g
Protein 23 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Please read entire recipe before beginning.
Pizza dough should be completely thawed out but still cold. Remove dough from plastic and stretch it into a circle 8-10 inches in diameter. The best way to stretch the dough is by holding the top edge with both hands, and rotating the dough rapidly in one direction. Gravity will pull and stretch the dough away from your hands, and if you keep it moving you’ll have a nice round dough. Place on prepared baking pan, and repeat with the second dough.
Place dough in oven and cook 5-6 minutes. Remove and spread fig jam evenly on both crusts, leaving a 1/2-inch edge on each crust.
Crumble chevre and blue cheese evenly on top of each crust, and sprinkle lightly with PeachDish salt. Return pizza doughs to oven, and cook 12-14 minutes.
While pizza cooks, prepare salad: Wash and dry curly endive. Tear into bite-size pieces and place in a large bowl. In a small bowl, combine oil, vinegar, honey, and a pinch each of salt and pepper. Peel, halve and thinly slice shallot; add shallots to oil and vinegar mixture. Drizzle endive with dressing, and a pinch each of salt and pepper, and toss.
Remove pizza from oven, allow it to cool 3-4 minutes, slice into pieces. Divide salad between 2 plates and sprinkle with walnuts. Place pizza alongside salad. Enjoy!