Fig Prosciutto Pizza Recipes

FIG PROSCIUTTO PIZZA

Steps:

• For dough: Place 1/2 cup of warm water in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 1/4 cups of room-temperature water, plus the oil and salt. Using a bread hook, mix on low, adding the flour a little at a time. "Knead" in the mixer for 2-3 minutes until well combined but tacky. Oil a large bowl. Place the dough in the bowl and turn it to cover the dough in oil. Cover the bowl tightly with plastic wrap and allow the dough to rise for 2 hours.
• When the dough is more than double the original size, punch it down and place it on a floured work surface. Divide into two equal pieces. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mounds. Either roll from the middle out, or hand-stretch the dough to a large 18-inch circle. Be careful not to tear the dough.
• Place both pizza crusts on pieces of parchment paper and liberally oil the pizza crusts. Allow the crusts to rest. Preheat the oven to 500 degrees F, and place two round pizza stones or two flat cookie sheets on the middle two racks to preheat.
• Spread half the fig preserves over each pizza crust. Top each crust with sliced prosciutto, fresh arugula, crumbled goat cheese, shredded mozzarella, fresh thyme, and pine nuts. Sprinkle with salt and pepper. Then bake for 8-10 minutes, until the crust is bubbly. Cut and serve!

FIG, PROSCIUTTO AND BLUE CHEESE PIZZA

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet. Lay the prosciutto slices over the crust, then top with the figs and blue cheese. Bake until the cheese melts, about 7 minutes. Serve immediately.

FIG AND PROSCIUTTO PIZZA

Steps:

• One hour prior to cooking, place a baking stone in the oven, and heat to 500 degrees.
• Roll out one pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon oil, 1/4 teaspoon minced garlic, 1 pinch each salt and pepper, and 1/2 teaspoon chopped rosemary. Leave an uncovered, 1-inch-wide outer lip all the way around.
• Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese on the pizza. Top with half the prosciutto.
• Shake the peel lightly, and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices. Serve immediately, garnished with half the sliced scallion. Repeat with remaining dough.