Fig and Prosciutto Pizza

Ingredients for the pizzas:
2 pizza rounds
cornmeal for sprinkling
2 teaspoons olive oil
1/2 teaspoon minced garlic
2 pinches kosher salt
2 pinches 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 slices prosciutto
1 scallion, thinly sliced lengthwise, for garnish

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Ingredients for pizza dough:
¼ cup whole wheat flour
3½ cups all purpose flour plus additional for rolling
2 teaspoons (¼ ounce) fresh yeast
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons olive oil
1⅔ cups lukewarm water

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Ingredients for the fig jam:
1 teaspoon canola or vegetable oil
3 shallots, diced
1 cup red wine
1/4 cup chicken broth or canned low-sodium chicken broth
1/4 cup veal or beef broth
3/4 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1/4 cup sugar
1 rounded cup dried mission figs, quartered

Making the pizza dough:

Place the whole wheat flour, all purpose flour; yeast, salt, and sugar in a mixer fitted with a dough hook. While the mixer is running, gradually add the oil and water. Knead on low speed until the dough is firm and smooth, about 10 minutes.

Divide the dough into four balls, about 7½ ounces each. Line two cookie sheets with parchment paper. Place two balls on a sheet and cover with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about 2 hours.

To roll out the dough: Dab your fingers in flour and then place 1 ball on a generously floured work surface and press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. The outer border should be a little thicker than the inner circle. Pick the dough up with a spatula or the back of a knife, allowing it to fold up almost like an umbrella and transfer it to a paddle. Do not worry that the pizza is not round, you are looking for; an 8- to 10-inch shape, a cross between an oval and a rectangle. If you get a hole; simply pinch the edges back together. Repeat with the remaining balls and proceed; with any of the following recipes.

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Preparing the fig jam:

Place a medium-sized skillet over medium heat and, when it is hot, add the oil. Add the shallots and cook until they are softened, about 3 minutes. Deglaze with the red wine and reduce by half. Add the broths and vinegar, and reduce by half. Add the rosemary and sugar.

Lower the heat to low and cook until the sugar has melted, about 3 to 5 minutes. Add the figs and cook, stirring occasionally, until they are rehydrated, about 10 to 12 minutes. Cook until the mixture has the consistency of a liquidy jam, about 10 to 12 minutes

Use immediately, or cover and refrigerate up to 5 days.

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Making the pizzas:

One hour prior to cooking, place a baking stone in the oven and preheat it to 500 degrees F.

Roll out 1 pizza dough as thinly aspossible. 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. Be sure to leace an outer lip of 1 inch 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 paddle 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 garniched with half the sliced scallion.

Repeat with the remaining dough.



Makes 2 pizzas