Tuesday, January 5, 2010

Fig and Prosciutto Pizza

We made this recipe loosely following one posted on Culinary in the Desert. It was completely phenomenal (especially when washed down with a growler of Upslope Brewery's newest addition, a delicious dunkelweizen...followed with some also delicious Italian red wine... :-P). All in all, an awesome Saturday night!

cornmeal, for dusting
1 package prepared multigrain pizza dough (we got ours from Whole Foods)
olive oil/pam
minced garlic
salt and black pepper
1/2 cup fig preserves
4 oz prosciutto
2 oz cheese*

* I skipped this on my half and added tomatoes, red onions, and mushrooms. Scott used some specialty cheese on sample at Whole Foods. The recipe says gorgonzola...I say just use what you like best!

Preheat oven to 450 degrees
Sprinkle enough cornmeal to lightly cover a pizza peel.
Stretch and roll out dough to a rough 12 to 13" circle and transfer to the cornmeal-dusted peel.
Drizzle dough with oil and sprinkle with garlic and rosemary - season with salt and fresh ground black pepper.
Drop small dollops of the fig preserves all over the top, leaving a 1" border around. Scatter the cheese/toppings and prosciutto over the top.
Slide dough onto a baking stone or cookie sheet and bake until golden, about 10 to 13 minutes. Remove from the oven and let cool slightly before serving. Makes about 4 servings. (Ha, we ate it all...)

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