TODD ENGLISH'S FIG AND PROSCIUTTO PIZZA

TODD ENGLISH'S FIG AND PROSCIUTTO PIZZA image

Yield 2 pizzas

Number Of Ingredients 11

Ingredients

2 rounds Figs Pizza Dough
Cornmeal, for sprinkling
2 teaspoons extra-virgin olive oil
1/2 teaspoon minced garlic
2 pinches salt
2 pinches freshly ground black pepper
1 teaspoon chopped fresh rosemary leaves
1/2 cup Fig Jam (recipe follows)
4 ounces Gorgonzola cheese, crumbled into pea-sized pieces
3 ounces thinly sliced prosciutto
1 scallion, thinly sliced lengthwise, for garnish

Steps:

1. One hour prior to cooking, place a baking stone in the oven, and heat to 500°. 2. Roll out one pizza dough as thinly as possible. 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. Leave an uncovered, 1-inch-wide outer lip all the way around. 3. Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese on the pizza. Top with half the prosciutto. 4. Shake the peel 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, garnished with half the sliced scallion. Repeat with remaining dough. Fig Jam Makes about 1 cup 1 teaspoon canola or vegetable oil 3 shallots, diced 1 cup red wine 1/4 cup Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat 1/4 cup veal broth, or Homemade Beef Stock, or canned low-sodium beef broth, skimmed of fat 3/4 cup balsamic vinegar 1 teaspoon chopped fresh rosemary leaves 1/4 cup sugar 1 rounded cup dried mission figs, quartered 1. Place a medium 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. 2. Lower the heat to low, and cook until the sugar has melted, 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, 10 to 12 minutes. Use immediately; or cover, and refrigerate up to 5 days. Recipes from "The Figs Table," by Todd English and Sally Sampson. Copyright ©1998 by Todd English and Sally Sampson. Reprinted by permission of Simon & Schuster, Inc.