Fig and prosciutto pizza
Fig and prosciutto pizza recipe in the pizza category
Recipe ingredients:
- Dough:
- 1 package active dry yeast, that has always been in a refrigerator
- 1 pinch of sugar
- 3/4 cup warm water from the tap
- 3 cups all purpose flour
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- Olive oil for the resting bowl
- Pizza:
- 1 pint fresh figs, stems removed, sliced to the thickness of a pea
- 1/2 pound prosciutto
- 1 tablespoon fennel seeds
- Extra virgin olive oil
- Pizza dough
Recipe method:
- Start the yeast by mixing it with the sugar and water for about seven to ten minutes.
- Put the yeast, sugar and water mixture in your stand up mixer, fitted with the dough hook.
- Add the flour, olive oil and salt.
- Start the machine and let mix until a dough ball forms.
- Stop the machine and let the dough rest for three minutes.
- Pulse the machine three times.
- Flour on the counter and put the dough on the floured surface.
- Knead for five minutes.
- Coat a medium sized bowl with some olive oil.
- Put the dough in the bowl.
- Turn the dough over so that both sides are covered with a film of oil.
- Cover the bowl with plastic wrap.
- Put the bowl in a warm place for 2 hours so the dough can rise.
- After two hours, punch the dough in the middle to deflate.
- Put it on a floured counter.
- Cut the dough in half and freeze one half for future use.
- Roll the other half into a ball and cover it with the bowl for thirty minutes.
- Toast the fennel seeds in a hot dry pan, about five minutes. Set aside.
- Heat your oven to 475 with a pizza stone on the highest rack.
- Use a cookie sheet pan that has no edges.
- Cover it well with wondra flour or cornmeal.
- Roll out the dough to the size of the pizza stone.
- Transfer the dough onto the floured sheet pan.
- Spread out a layer of prosciutto, then the figs, on the dough.
- Sprinkle the pizza with the toasted fennel.
- Transfer the pizza to the pizza stone by putting the sheet pan on the stone and quickly pulling the tray away, so the pizza slides.
- Bake for five minutes or until the bottom of the crust is golden brown.
- Remove the pizza from the stone by using the sheet pan and a big spatula.
- Just before serving, put the pizza onto a cutting board.
- Drizzle it well with the extra virgin olive oil and cut it in to squares.
Tags: fig, prosciutto, recipe, pizza, recipes, cooking