Prosciutto Pizza w/Black mission Fig
Source of Recipe
(marla)
Recipe Introduction
Prosciutto pizza with black mission fig marmalade,
Maytag blue cheese, and arugula.
I can't wait to try this one!
List of Ingredients
1 recipe pizza dough (Wolfgang Puck), recipe attached
1 tsp good olive oil
½ tsp chopped fresh rosemary
½ cup fig marmalade, recipe attached
2 oz Maytag blue cheese
3 oz grated mozzarella cheese
1 oz grated parmesan cheese
4 oz sliced prosciutto, shaved thin but remaining entire slices (need
about 3-4 slices, each 3” wide by 6” long)
½ cup baby arugula leaves
1 tsp good olive oil
Black Mission Fig Marmalade
1 cup balsamic vinegar
1 cup port wine, preferably ruby port
1 cup red wine
2 cups black mission figs, quartered
1 sprig fresh rosemary
3 Tbsp veal demiglace (optional) (this is heavily reduced veal stock, available
at
specialty food stores)
1 tsp kosher salt
½ tsp ground black pepper
Pizza Dough
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º F to 115º F)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Topping of your choice (see Pizza recipes) Recipe
- Follow the recipe for making and storing pizza dough. The dough is best when made
24 hours in advance.
- Preheat oven to 500 degrees, fitted with a pizza baking stone.
- Stretch the pizza dough to a 10” circle. Brush away excess flour and transfer
the dough to the pizza peel, or smooth surface (like a cookie sheet) so that the
pizza can be slid onto the stone in the oven. Drizzle the dough with the teaspoon
of olive oil and brush with a pastry brush until evenly coated. Sprinkle with the
rosemary.
- Top with the fig marmalade and spread until evenly covers the dough, leaving nearly
a one inch border for the crust. Sprinkle evenly with the grated mozzarella and
the parmesan.
- Slide the pizza off of the pizza peel onto the hot stone in the oven. Bake until
golden brown, about 10-12 minutes. Remove the pizza and allow to cool for one minute.
- Top with the whole slices of prosciutto to entirely cover the pizza except for
the crust. Transfer to serving plate.
- Cut the pizza to 6 or 8 slices. Lightly dress the arugula in a bowl with the teaspoon
of olive oil. Sprinkle the leaves over the pizza and serve.
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the
oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until
the dough comes cleanly away from the sides of the bowl and clusters around the
dough hook, about 5 minutes. (The pizza dough can also be made in a food processor.
Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor
fitted with the steel blade. Pulse once or twice, add the remaining ingredients,
and process until the dough begins to form a ball.)
3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes
longer. The dough should be smooth and firm. Cover the dough with a clean, damp
towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough
will stretch as it is lightly pulled.)
4. Place a pizza stone on the middle rack of the oven and preheat the oven to 500º
F.
5. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling
down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then
on a smooth, unfloured surface, roll the ball under the palm of your hand until
the top of the dough is smooth and firm, about 1 minute. Cover the dough with a
damp towel and let it rest for 15 to 20 minutes. At this point, the balls can be
wrapped in plastic and refrigerated for up to 2 days.
6. To prepare each pizza, dip the ball of dough into flour, shake off the excess
flour, place the dough on a clean, lightly floured surface, and start to stretch
the dough. Press down on the center, spreading the dough into an 8-inch circle,
with outer border a little thicker than the inner circle. If you find this difficult
to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle
of the dough with oil and arrange the toppings of your choice over the inner circle.
7. Using a lightly floured baker’s peel or a rimless flat baking tray, slide the
pizza onto the baking stone and bake until the pizza crust is nicely browned, 10
to 12 minutes. Remember that the oven is very hot and be careful as you place the
pizza into and out of the oven. Transfer the pizza to a firm surface and cut into
slices with a pizza cutter or very sharp knife. Serve immediately.
Makes 1 10" pizza
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