Fig Jam, Gorgonzola and Prosciutto Pizza

This decadent pizza is finished off with a richly flavored balsamic reduction, which makes it a special dish to serve to the family for a Sunday supper. (Any leftover balsamic reduction is delicious drizzled over salads, roasted vegetables and roasted meats.) The recipe for the dough makes enough for two pizzas, so store the second ball in a gallon-size resealable plastic bag and freeze for up to 2 months. When ready to use, thaw the frozen dough for 3 to 4 hours at room temperature.

 

Fig Jam, Gorgonzola and Prosciutto Pizza

 

Ingredients

 

For the dough:

• 3 1/3 cups (17 oz./530 g) all-purpose flour, plus more for dusting
• 1/4 cup (1 1/2 oz./45 g) whole-wheat flour
• 1 package (2 1/2 tsp.) quick-rise yeast
• 1 Tbs. sugar
• 1 Tbs. kosher salt
• 1 1/4 cups (10 fl. oz./310 ml) warm water (110°F/43°C), plus more as needed
• 2 Tbs. olive oil, plus more as needed

For the topping:

• 4 Tbs. (2 1/2 oz./75 g) fig jam
• 8 oz. (250 g) Gorgonzola cheese, crumbled
• 3 oz. (90 g) thinly sliced prosciutto
• Olive oil for brushing
• Kosher salt and freshly ground pepper
• 4 Tbs. (2 fl. oz./60 ml) balsamic vinegar

 

Directions

 

1. To make the pizza dough, in a food processor, combine the flours, yeast, sugar and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp. water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.

 

2. Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.

 

3. Turn the dough out onto a lightly floured work surface, punch it down and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. If you are using only one ball of dough, place the second ball in a gallon-size sealable plastic bag and freeze for up to 2 months.

 

4. Place a pizza stone in the middle of an oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone continue to heat for 15 to 30 minutes longer without opening the door.

 

5. On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch (30-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a 1-inch (2.5-cm) border, spread the fig jam over the dough round and top with the cheese. Cover the pizza with the prosciutto. Brush the outside edge of the dough with olive oil and season the whole pizza lightly with salt and pepper.

 

6. Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10 to 12 minutes, or until the crust is golden brown.

 

7. While the pizza is baking, make the balsamic syrup: Pour the vinegar into a small, heavy saucepan and place over high heat. Bring to a gentle boil, then reduce the heat to low and let the vinegar simmer gently until very thick, 6 to 8 minutes. Remove from the heat and let cool slightly. (If you let the syrup sit too long, it will harden. Simply return to a low heat to soften.)

 

8. Using the peel, transfer the pizza to a cutting board. Drizzle the balsamic reduction all over the top of the pizza. Let cool for a few minutes, then slice and serve immediately. Serves 4.

 

 

 

For this and more ideas for pizza you’ll want to serve every night of the week, check out our new Pizza Night, by Kate McMillan