Rice Grains and Pastas
Fresh Fig, Prosciutto and Gorgonzola Pizza
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.