Rating: 2.89 stars
18 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 4
  • 18 Ratings

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.

Martha Stewart Living, June 1999

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Yield:
Makes 2 pizzas
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Ingredients

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Directions

Instructions Checklist
  • One hour prior to cooking, place a baking stone in the oven, and heat to 500 degrees.

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  • 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.

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Reviews

18 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 4