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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!

  • 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!

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