• sondra bernstein

Fig & Prosciutto Pizza



Fig & Prosciutto Pizza

Two 12-inch Pizzas


2 dough portions, see below

4 tablespoons extra virgin olive oil

2 cups mozzarella cheese, shredded

1 cup Asiago Cheese, shredded

8 fresh figs, medium, sliced

8 thin slices prosciutto

cracked black pepper


Place a pizza stone in a cold oven and preheat to 450°F .


Roll out the dough by hand or with a pin into a 12 inch circle and transfer to a floured pizza peel. Brush the dough with the olive oil. Top each of the pizzas with half the mozzarella and half the asiago cheese, and arrange the figs on top. Carefully slide the pizza onto the preheated pizza stone, and bake until the crust is browned and the cheese is melted, about 15 to 18 minutes.


Using the pizza peel, transfer the pizza to a cutting board. Tear each of the prosciutto slices in half and arrange them on top of each pizza. Crack fresh black pepper over top, cut into slices and serve immediately.


Pizza Dough

Yield: 5 pizzas


¼ teaspoon yeast

1 teaspoon sugar

1½ cups water

1 tablespoon extra virgin olive oil

1 teaspoon salt

4¼ cups 00 flour


Heat the water to 100°F in a pan over medium heat. In a bowl combine the yeast and the sugar. Stir in the warm water and let sit until the yeast is activated and frothy. In a mixer with a paddle attachment, combine the flour and salt. Add the yeast and stir until dough comes together and gluten is developed, about 5 minutes. Mix in olive oil. Let rest for 5 minutes and knead for an additional 8 minutes. Lightly coat a large bowl with olive oil and place the dough in the refrigerator. Cover with a wet towel and leave in the refrigerator for at least 12 hours to rise. Punch the dough down and let rise for another 2 hours, remove and roll into 7 ounce balls and place in the refrigerator.


If you don’t plan on making all of the pizzas, the dough will freeze and you will need to reduce the ingredients proportionally


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