Cal-Italia Pizza With Prosciutto And Figs
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 parts
Flour Mix (ed with 1 part)Directions:
1
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F
2
Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour
3
Meanwhile, put the vinegar in a small, heavy saucepan over medium heat
4
Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer
5
No bubbles should break through the surface
6
If the lowest setting is still too hot, place the pan over a diffuser
7
Once the vinegar has reduced by three-fourths, remove it from the heat
8
The glaze can be stored in a covered container at room temperature for several months
9
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top
10
Sprinkle a wooden peel with the dusting mixture
11
Roll out the dough into a round 15 inches in diameter
12
Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough
13
Move the dough to the peel
14
As you work, shake the peel forward and backward to ensure the dough isn't sticking
15
Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border
16
Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago
17
Slide the pizza onto the top stone
18
Bake for 7 minutes
19
Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top
20
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
21
Transfer the pizza to a cutting board and cut into 6 wedges
22
Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza
23
Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices
24
To finish, squeeze a thin spiral of balsamic glaze onto the pizza
25
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F
26
Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour
27
Meanwhile, put the vinegar in a small, heavy saucepan over medium heat
28
Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer
29
No bubbles should break through the surface
30
If the lowest setting is still too hot, place the pan over a diffuser
31
Once the vinegar has reduced by three-fourths, remove it from the heat
32
The glaze can be stored in a covered container at room temperature for several months
33
Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top
34
Sprinkle a wooden peel with the dusting mixture
35
Roll out the dough into a round 15 inches in diameter
36
Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough
37
Move the dough to the peel
38
As you work, shake the peel forward and backward to ensure the dough isn't sticking
39
Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border
40
Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago
41
Slide the pizza onto the top stone
42
Bake for 7 minutes
43
Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top
44
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
45
Transfer the pizza to a cutting board and cut into 6 wedges
46
Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza
47
Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices
48
To finish, squeeze a thin spiral of balsamic glaze onto the pizza