Cal-Italia Pizza with Prosciutto and Figs
A gourmet pizza featuring a delicious combination of Italian cheeses, prosciutto, and sweet fig jam, finished with a balsamic glaze. This artisanal pizza brings together the savory flavors of Asiago, mozzarella, and Gorgonzola with the sweetness of figs and the saltiness of prosciutto.
Ingredients
- •1 ball Master Dough
- •1 cup balsamic vinegar
- •3 parts flour and semolina mix
- •2 ounces Asiago cheese
- •6 ounces whole-milk mozzarella cheese
- •1½ ounces Gorgonzola cheese
- •2½ tablespoons fig jam
- •3 ounces prosciutto
- •2 pieces pizza baking stones or steels
- •1 piece pizza peel
Cooking Instructions
- 1.
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
60 min
- 2.
Meanwhile, put the vinegar in a small, heavy saucepan over medium heat. Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer. No bubbles should break through the surface. If the lowest setting is still too hot, place the pan over a diffuser. Once the vinegar has reduced by three-fourths, remove it from the heat. The glaze can be stored in a covered container at room temperature for several months.
30 min
- 3.
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
2 min
- 4.
Sprinkle a wooden peel with the dusting mixture.
1 min
- 5.
Roll out the dough into a round 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough.
5 min
- 6.
Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
2 min
- 7.
Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border. Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago.
5 min
- 8.
Slide the pizza onto the top stone.
1 min
- 9.
Bake for 7 minutes. Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top. Rotate the pizza 180 degrees, transfer it to the bottom stone, and bake for 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.
11 min
- 10.
Transfer the pizza to a cutting board and cut into 6 wedges. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza. Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices. To finish, squeeze a thin spiral of balsamic glaze onto the pizza.
5 min