Then, I start alternating, tucking, and layering the rest of the ingredients. Spread fig spread (or jam) all over the surface of the dough. https://www.rachaelraymag.com/recipe/gorgonzola-pizzas-with-fig-prosciutto ⁠⁣. Home » Breads » Fig Pizza with Gorgonzola, Balsamic Onions, and Prosciutto, Published: October 11, 2019 | Last updated: June 12, 2020 | by Amanda Biddle 1 Comment. Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Sprinkle lightly with salt. ⁠⁣, Transfer the pizza to the oven and bake either directly on the stone or the pan for 8-15 mins (pan will take longer than stone), until the crust is golden and crisp, the cheeses are melted, and the figs are jammy. The season is way too short, and I’ll eat them for breakfast, lunch, dinner, dessert, and any snack possible while I can get my hands on them. RAVES. Bake until the bottom crust is crisp and lightly browned, and the cheese is melted and sizzling, about 5 minutes give or take with a pizza stone, and approximately 10 to 15 minutes in a baking pan. 7 Open the grill and check for doneness. Depending on whether you’ve used a mild or piquant gorgonzola, you can pair this pizza with a few different wines. Make the pizza on the peel, then slide it onto the hot stone to bake. I couldn’t have dated a guy who doesn’t like figs either! Immediately drape prosciutto slices over, covering pizza completely. Pour half the olive oil into a large skillet. Working with one dough at a time, stretch or press the pie dough into a flat round. Filed Under: Dinner, Easy, Recipes Tagged With: cheese, easy, fall recipes, figs, honey, pizza, prosciutto. All But if you are not a blue cheese fan, I’d look for a ripe goat cheese. Learn More. Wirecutter offers their independently-tested picks, to narrow it down. Lay sliced of mozzarella all over the surface. It helps with crisping the bottom of the crust and minimizes sticking. If so, invest in a pizza stone and a peel. Set all of the toppings near the grill. But why?”, I knew instantly that we didn’t stand a chance. Drizzle with honey and add a generous pinch of grated pecorino-Romano or Parmigiano-Reggiano cheese. If you do not have a pizza stone, you can simply make this pizza “granny style” by oiling a half-sheet pan with olive oil and dusting it with cornmeal, and pressing the dough into the sheet pan as you would focaccia, before adding the toppings. Slice and serve.⁠⁣, *To make a balsamic reduction, heat 1 c. of balsamic vinegar in a pot on the stove until bubbly. Top the pizza dough all over with mozzarella, then onions, some figs, prosciutto, and pieces of gorgonzola. I lay other pieces on top, so they can crisp up and create a nice contrast of texture. Start by stretching your dough into a 12- to 13-inch circle. Make pizza dough ahead and you are set for an easy weeknight pizza dinner. While the pizza is baking, prepare your next pie. Pizza stones are widely available, relatively inexpensive, and will last a lifetime. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly. You will know it is done when the bottom crust is golden brown and the cheese is melted and starting to brown. Copyright © 2020 Unpeeled Journal. The residual heat will start to wilt the arugula, so you’ll want to serve the pizza shortly after you’ve added it. But here’s an indulgent, seasonal, interesting-in-a-good-way pizza that will wow you and anyone else who gets to enjoy it this fall or spring when figs are ripe. There are a lot out there. For dinner? As I suspected, the date didn’t endure, but this pizza has been on my fall menu for over a decade. Great combo of sweet, salty, and savory with a glass of wine. They will be translucent, brownish, and very soft. Preheat the oven to 500°F one hour in advance if using a pizza stone, and for less time if not. (Pizzas baked on a hot stone will take less time than a pan.). Made this last night for Friday stay home date night with my husband and we both loved it. Your email address will not be published. Cook the onion slices over medium-low heat, stirring very frequently, until caramelized. Read More ➞, © Copyright 2014-2020. These fresh toppings can be mixed and matched to express spring your favorite way. Just leave about a 1/2-inch border around the edge so you get a nice outer crust and the cheese doesn’t bubble onto your pizza stone or pan. Brush the top of the dough with a little bit of olive oil to help it develop a beautiful color as it bakes, then, start layering your toppings. Generously flour and divide the pizza dough into two rounds and set aside at room temperature while you prep everything else. Top the pizza dough all over with mozzarella, then onions, some figs, prosciutto, and pieces of gorgonzola. Top evenly with a slice of prosciutto, fresh fig slices then gorgonzola. Remove the pizza from the oven. CRAVING MORE? Layer with onions, Fontina, Gorgonzola, figs, and prosciutto. I'm Amanda, and I love to create gourmet, seasonal recipes for every day and entertaining (sometimes, with a splash of bourbon, too). The gentleman I was dining with scrunched up his face when I expressed my excitement, looked at me like I’d suddenly sprouted a second head, and said, “Figs? Do Not Sell My Personal Information (CCPA), Preheat oven to 475 degrees F. If you have a pizza stone, preheat it with the oven. Subscribe to my newsletter and join me on Facebook, Pinterest, and Instagram for the latest recipes and news. Sprinkle lightly with salt and freshly ground pepper. Learn how your comment data is processed. (kidding/not kidding). Unlike a New York-style pizza, where I create distinct layers of sauce, cheese, and toppings, I like to have more overlap with this pizza. This should take about 20 minutes. For the first couple of years of marriage, my husband and I lived in a total bachelor pad. Fig Jam, Gorgonzola and Prosciutto Pizza. Why a dusting of cornmeal? This fresh fig pizza with balsamic caramelized onions, prosciutto, gorgonzola, and fontina, will transport you to a trattoria right in your kitchen! If there was ever a good combination of ingredients to jumble together on a bed of pizza dough, then mozzarella, fig, prosciutto, gorgonzola, and caramelized onions is it. Required fields are marked *. Do not skimp on the honey drizzle to finish. This site uses Akismet to reduce spam. Use of this site constitutes acceptance of its Privacy Policy and Terms and Conditions . Receive email notifications of follow-up comments? Take a picture and tag. All rights reserved. You can just use a cookie sheet or upside-down sheet pan. Remove the pizza from the oven, let rest for a minute or two, and sprinkle with the baby arugula leaves. Required fields are marked *, The journal of cooking, baking, and the bonds we share through food. Slice and serve hot. The theme of sweet and salty (fig/prosciutto, gorgonzola/honey) makes this so good. Also added some red pepper flakes. Those placed under the cheeses will take on a soft, jammy texture. I like to place some of the torn prosciutto pieces under the cheeses and figs so they stay soft. This will take anywhere  from 8 to 15 minutes, depending on whether you’re using a pre-heated pizza stone or a pizza pan. Filed Under: Appetizers, Breads Tagged With: caramelized onions, cheese, dinner, easy, fall, figs, fontina, Fromage Friday, gorgonzola, Italian, lunch, onion, pizza, prosciutto, Quick-Fix. No problem. Replies to my comments Lightly brush dough with olive oil. 1. Here are guides from Business Insider and The Kitchn. Pizza 10 oz. Add the salt and 3 cups of flour and stir until a really stiff dough forms. to 1 1/2 dozen fresh figs, sliced or quartered, (about 10 to 12 thin slices) prosciutto di Parma, grated pecorino-Romano or Parmigiano-Reggiano cheese, to finish. When the pizza comes out of the oven, let it rest for a minute or two so the oils in the cheese and the fig juices can settle. You prep everything else top of the trattoria home with this gourmet fig pizza and Conditions lay out figs! Such as canola 1 tablespoon balsamic vinegar stretch or press the pie dough into a 12- 13-inch. Oven, let rest for a 10-inch cast iron skillet ; 14 to 16 oz night my..., gourmet take on a crisp fall evening have dated a guy who doesn t... Cooking, lightly oil the pan and sprinkle with a glass of.. Cheeses, I took mental notes so I begin with a richly flavored reduction... Stand until foamy, about 5 minutes until crisp, bubbly, and prosciutto transfer. 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