Preheat oven to 180°C.

Place pizza bases onto baking tray and set aside.

Combine cream and 1/2 the gorgonzola in a small saucepan and whisk over a low heat for 3 minutes or until cheese has melted.

Divide the cream mixture between the 4 pizza bases and spread all over evenly.

Scatter the remaining gorgonzola and mozzarella cheese over the bases.

Top with torn prosciutto and piles of blueberries. Cook for about 8 minutes, or until cheese is melted and pizza bases crisp.

Remove from oven and allow to cool a little. Top with the arugula and serve with shaved Parmigiano Reggiano.