Fig And Prosciutto Pizza Recipes

Steps:

• Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F.
• Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings.
• Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula.
• Top the warm pizzas with the dressed arugula, slice and serve immediately.

Steps:

• Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
• Meanwhile, put the vinegar in a small, heavy saucepan over medium heat. Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer. No bubbles should break through the surface. If the lowest setting is still too hot, place the pan over a diffuser. Once the vinegar has reduced by three-fourths, remove it from the heat. The glaze can be stored in a covered container at room temperature for several months.
• Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
• Sprinkle a wooden peel with the dusting mixture.
• Roll out the dough into a round 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough.
• Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
• Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border. Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago.
• Slide the pizza onto the top stone.
• Bake for 7 minutes. Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top. Rotate the pizza 180 degrees, transfer it to the bottom stone, and bake for 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.
• Transfer the pizza to a cutting board and cut into 6 wedges. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza. Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices. To finish, squeeze a thin spiral of balsamic glaze onto the 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.

Steps:

• Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold.