Figs, prosciutto, smoked mozarella and arugula are featured in The Pig and the Fig pizza, crafted as part of an “Art of Artisan Pizza” cooking class at Refugio Kitchen in Paso Robles.
Figs, prosciutto, smoked mozarella and arugula are featured in The Pig and the Fig pizza, crafted as part of an “Art of Artisan Pizza” cooking class at Refugio Kitchen in Paso Robles. David Middlecamp dmiddlecamp@thetribunenews.com
Figs, prosciutto, smoked mozarella and arugula are featured in The Pig and the Fig pizza, crafted as part of an “Art of Artisan Pizza” cooking class at Refugio Kitchen in Paso Robles. David Middlecamp dmiddlecamp@thetribunenews.com

4 easy tips for making perfect pizza

August 21, 2017 05:19 PM