Then, bake at 475 degrees F until crisp, bubbly, and golden. I like to place some of the torn prosciutto pieces under the cheeses and figs so they stay soft. This fresh fig pizza with balsamic caramelized onions, prosciutto, gorgonzola, and fontina, will transport you to a trattoria right in your kitchen! I like a nice thin crust, but still thick enough to stand up to the moisture content in the toppings. (Pizzas baked on a hot stone will take less time than a pan.). Oil the bowl, return the dough to it and let stand, covered, until doubled in bulk, about 2 hours. Home » Breads » Fig Pizza with Gorgonzola, Balsamic Onions, and Prosciutto, Published: October 11, 2019 | Last updated: June 12, 2020 | by Amanda Biddle 1 Comment. (kidding/not kidding). Immediately drape prosciutto slices over, covering pizza completely. Working quickly, flip the pizza crusts and top each with one-fourth of the tomato sauce, parsley, mozzarella, sliced tomato, pancetta and Gorgonzola. 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? In a bowl, toss the arugula with the remaining 1 teaspoon of oil and the balsamic vinegar and season with salt and pepper. All rights reserved. Transfer the round to a large, oiled baking sheet and brush with oil. Those placed under the cheeses will take on a soft, jammy texture. 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. I'm Amanda, and I love to create gourmet, seasonal recipes for every day and entertaining (sometimes, with a splash of bourbon, too). Learn how your comment data is processed. Receive email notifications of follow-up comments? https://karylskulinarykrusade.com/recipe-bacon-fig-gorgonzola-pizza 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. Your email address will not be published. Work with 1 ball of dough at a time and keep the rest covered: Roll the dough out onto a floured work surface to a 10-inch round, 1/4 inch thick. Don't subscribe Do Not Sell My Personal Information (CCPA), Preheat oven to 475 degrees F. If you have a pizza stone, preheat it with the oven. Rosé wine isn’t just for summer! This site uses Akismet to reduce spam. Figs pair so beautifully with salty and savory flavors, like cheese and prosciutto, so they’re prime for topping a gourmet pizza. Subscribe to my newsletter and join me on Facebook, Pinterest, and Instagram for the latest recipes and news. (Ripe figs are juicy!). Light a grill. In a blender, puree the canned tomatoes with the oregano; season with salt and pepper. Season with a few grinds of black pepper.⁠⁣ If desired, drizzle with balsamic reduction. As I suspected, the date didn’t endure, but this pizza has been on my fall menu for over a decade. Close the lid and grill over low heat until the pizzas are lightly charred on the bottoms, the cheese is bubbling and the pancetta is just beginning to brown, 4 minutes. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Arrange fig slices atop prosciutto. Use of this site constitutes acceptance of its Privacy Policy and Terms and Conditions . Our 22 Best Crock Pot and Slow-Cooker Recipes. Filed Under: Appetizers, Breads Tagged With: caramelized onions, cheese, dinner, easy, fall, figs, fontina, Fromage Friday, gorgonzola, Italian, lunch, onion, pizza, prosciutto, Quick-Fix. All 3 cups all-purpose flour, plus more for kneading and rolling, 1 teaspoon extra-virgin olive oil, plus more for brushing, 10 ounces fresh mozzarella, thinly sliced, Back to Gorgonzola, Fig and Pancetta Pizza. Punch down the dough. Rub the grate with oil. ⁠⁣, Fig Pizza with Gorgonzola, Balsamic Onions, and Prosciutto. In a large bowl, combine the yeast, sugar, olive oil and water and let stand until foamy, about 5 minutes. Repeat with the remaining dough and toppings. I was in my 20’s, and we’d gone to a trattoria downtown on a crisp fall evening. Great combo of sweet, salty, and savory with a glass of wine. this link is to an external site that may or may not meet accessibility guidelines. Place dough on a cornmeal-dusted pizza paddle (if you're using a baking stone), or a lightly-oiled … Set all of the toppings near the grill. Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. The reduction will thicken as it cools.⁠. As I ate dinner that night, I took mental notes so I could re-create the pizza at home. stretched to a 12-13 inch circle⁣ (1/2 of of my basic recipe, linked), , for dusting the pizza paddle or baking sheet, (1/2 of a recipe, deglaze the pan with balsamic vinegar), Place dough on a cornmeal-dusted pizza paddle (if you're using a baking stone), or a lightly-oiled and cornmeal-dusted baking pan. One of the specials that night was Fig Pizza. A dry Riesling is also lovely. A slow cooker can can take your comfort food to the next level. It's a gourmet pizza to savor during fig season. Then, I start alternating, tucking, and layering the rest of the ingredients. https://recipes.flatoutbread.com/recipes/flatbread-pizza-figs-gorgonzola Why a dusting of cornmeal? Take a picture and tag. A sparkling rosé, like the NV Jansz Premium Rosé, would also work. True love! Transfer the pizza to a baking sheet. Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Drizzle a little bit of the balsamic reduction over the top of the pizza, finish the whole thing with a few grinds of fresh black pepper, cut into slices, and serve. Repeat with the remaining 3 balls of dough. Read More ➞, © Copyright 2014-2020. Especially with younger cheeses, I always love a glass of something bubbly, like Prosecco or Brut Rosé. Bake until figs … We all love a classic cheese pizza with tomato sauce. Rub the grate with oil. All Rights Reserved. For dinner? Check out the bottles guest writer and sommelier, Hugh Preece, recommends for cold weather months here. Then, sprinkle with a handful of baby arugula leaves. On pizza? Slice and serve.⁠⁣, *To make a balsamic reduction, heat 1 c. of balsamic vinegar in a pot on the stove until bubbly. Layered with juicy, fresh figs, balsamic-caramelized onions, prosciutto, and two Italian cheeses, this rustic, easy-to-prep pizza makes a beautiful presentation. Required fields are marked *. Layer with onions, Fontina, Gorgonzola, figs, and prosciutto. 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. Your email address will not be published. True story: I was on a date the first time I had this pizza. 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. 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. Rub each crust with smashed garlic, divide and sprinkle the cheeses, top with figs and onions and either place in a hot oven to finish or return to the grill, placing on top of a sheet pan. Return the pizzas to the grill, cover and rewarm until crisp, 1 minute. Bring a taste of the trattoria home with this gourmet Fig Pizza! Reduce heat and simmer for 10-15 mins, stirring occasionally, until the vinegar is thickened and coats the back of a spoon. Hahaha I love the story about your date. Recipe and photo reuse terms here. Same goes for the figs. © Copyright 2020 Meredith Corporation. It’s sauceless, so I begin with a smattering of some of the caramelized onions for a base. 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. Carefully drape two of the pizza dough rounds over the grill and cook over low heat until golden on the bottoms, about 3 minutes. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Those more exposed to the heat will become a bit caramelized. 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