Fig and Prosciutto Pizza
I just did a search and realized I had mentioned these two pizzas but never posted a recipe for either. Here is the one for the fig and prosciutto pizza.
2 pizza dough rounds
Cornmeal for sprinkling
2 tsp olive oil
1/2 tsp minced fresh garlic
2 pinches kosher salt
2 pinches black pepper
1 tsp chopped fresh rosemary
1/2 cup Fig Jam
4 ounces gorgonzola, crumbled, pea size
3 ounces thinly sliced prosciutto
preheat oven with baking stone to 500 F, one hour ahead. I prefer to use the BGE. When using it or the grill, the crusts are precooked. The flavor the hardwood charcoal adds enhances the overall flavor, IMO.Roll out each dough as thin as possible. Place on peal or pizza pan (if done in BGE/grill, place directly on grill grate that has been brushed with olive oil first). Cover surface with 1 tsp oil, 1/4 tsp garlic, 1 pinch each salt and pepper and 1/2 tsp rosemary (do this after pre-baking with BGE/grill method). Be sure to leave a 1 inch lip all the way around. Evenly dot pizzas with 1/4 cup fig jam and 2 ounces gorgonzola. Top with half of the prosciutto. Bake until browned, about 6-7 minutes (until cheese melts with BGE/grill method). Slice and serve immediately.
1 tsp canola or vegi oil
3 shallots or equivalent mild, sweet onion
1 cup red wine
1/4 cup chicken broth
1/4 cup veal or beef broth
3/4 cup balsamic vinegar
1 tsp fresh chopped rosemary
1/4 cup sugar
2 rounded cups, quartered mission figs
Heat medium skillet over medium high heat, add oil. add shallots and cook until softened. Deglaze pan with red wine and reduce by half. Add broths and vinegar and reduce by half. add rosemary and sugar. lower heat to low and cook until sugar has melted. Add figs and cook, continue cooking until mixture is the consistency of liquidy jam, about 10-12 minutes. Use immediately or refrigerate upto 5 days, covered.
If you want to make the dough yourself.
1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour, plus addition as bench flour
2 tsp fresh yeast
2 tsp kosher salt
2 tsp sugar
2 tsp olive oil
1 1/3 cups luke warm water
In bowl of electric mixer fitted with dough hook, flours, yeast, salt and sugar. At low speed gradually add the oil and water. Knead on low speed until dough is smooth and firm, about 10 minutes. Divide dough into 4 balls, line 2 baking sheets with parchment paper. Place 2 balls on each sheet and cover with damp towel. Allow dough to rise in warm spot until doubled in size, about 2 hours. We cook all 4 crusts and freeze two. Gives us ready to go crusts for later.
Emeralds are real Gems! C. caninus & C. Batesii.