City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Fresh Fig, Prosciutto and Gorgonzola Pizza
Sep/Oct 2008
Try this with serrano ham and chèvre instead of gorgonzola and prosciutto. Add some rosemary to the crust if you like, or use a store-bought pizza round or pizza dough.

1 c. lukewarm water
1 pkg (or 2 1/4 t.) active dry yeast
1 t. sugar or honey
2 1/2 – 3 c. flour (all-purpose, whole wheat or a combination)
1 T. olive or canola oil
1 t. salt


6 fresh or 8 plump dried figs, sliced or slivered
100 g thinly sliced prosciutto
1 c. crumbled gorgonzola

In a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until foamy. Add 2 1/2 cups of flour, oil and salt and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it’s smooth and elastic, adding a little more flour if the dough is too sticky.

Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for about an hour, until doubled in bulk.

Punch the dough down, divide it in half and roll or shape each into a circle or oval. Place on baking sheets that have been rubbed with oil or sprinkled with a little flour.

Let the crust rise another half hour while you preheat the oven to 450°F and prepare the toppings. Arrange the figs and prosciutto on the dough and sprinkle with the crumbled gorgonzola; bake about 20 minutes, until bubbly and golden. Makes two 9-inch pizzas.

Rice Grains and Pastas