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Figgy Piggy Pizza
Main Courses
Date: August 24, 2013

When figs are in season I often come home to a beautiful bowl full of them on my kitchen island. A pleasant surprise from my mom whose tree produces more fruit than she knows what to do with! Thanks mom!

Ingredients:
  • 1 cup warm water
  • 1 tablespoon dry active yeast
  • 1 teaspoon salt
  • 2 teaspoons EVOO
  • 2-3 cups all purpose flour
  • 1/2 cup Fig balsamic vinegar
  • All purpose flour for rolling out dough
  • Corn meal for sprinkling on pizza pan
  • 3 tablespoon EVOO
  • 2 cups crumbled Gorgonzola cheese
  • 1 cup small fresh figs, halved
  • 6 thin slices prosciutto
  • Salt & pepper
  • 2 cups arugula
  • Freshly grated Parmesan cheese
Preparation Steps:
  1. Sprinkle yeast over warm water in a bowl and allow to stand 2-3 minutes to proof.
  2. Whisk salt and 2 teaspoons EVOO into yeast water mixture.
  3. Begin adding flour until dough reaches the desired consistency. It should not be sticky, it should be smooth.
  4. Place dough in a bowl, coated with olive oil, flip dough to coat all sides. Cover with a damp cloth and let rise, about 1 hour.
  5. In a small sauce pan bring fig balsamic to a boil, reduce heat to simmer and allow vinegar to reduce by half. Turn off heat and allow to cool. The vinegar will thicken as it cools.
  6. Roll out dough on a lightly floured surface to the size and shape of the pizza pan. Sprinkle pan with corn meal and transfer the dough to the pan.
  7. Drizzle dough with 3 tablespoons EVOO - more or less to taste- season with salt and pepper. Place in
  8. Preheat oven to 500 degrees
  9. Bake pizza dough for 5 minutes. Remove from oven, add crumbled Gorgonzola and return to oven for another 5 minutes or until cheese begins to melt.
  10. Remove pizza from oven, turn oven to broil. Add prosciutto and figs to pizza and broil until 2-3 minutes until prosciutto begins to crisp. Watch closely!!
  11. Remove pizza from oven. Top with arugula, drizzle with reduce fig balsamic, sprinkle with Parmesan and serve!
Notes:

If bubble form in the crust while baking for the first time, simply puncture with a fork!