Fig and Prosciutto Pizza
To make the best pizzas, you'll need a pizza stone, which is placed on an oven rack and heats up while you prepare the dough, and a pizza peel, a flat board with a long handle that lets you deposit the pizza intact on the stone. If you don't have a pizza peel, use a large piece of cardboard instead.
- Yield: Makes 2 pizzas
Source: Martha Stewart Living, June 1999
- 2 rounds Figs Pizza Dough
- Cornmeal, for sprinkling
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon minced garlic
- 2 pinches salt
- 2 pinches freshly ground black pepper
- 1 teaspoon chopped fresh rosemary leaves
- 1/2 cup Fig Jam
- 4 ounces Gorgonzola cheese, crumbled into pea-sized pieces
- 3 ounces thinly sliced prosciutto
- 1 scallion, thinly sliced lengthwise, for garnish
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.