Pizza With Figs Prosciutto Gorgonzola Balsamic And Arugula Food

FIG, PROSCIUTTO, GORGONZOLA, AND ARUGULA PIZZA

Steps:

• Position a rack in the center of the oven. Set a pizza stone on the rack, and heat the oven to 500°F.
• Heat 2 tsp. of the oil in a medium skillet. Add the onion, sprinkle with a pinch of salt, and cook over medium-low heat, stirring occasionally, until very soft and browned, about 15 minutes.
• Either sprinkle a little semolina over a pizza peel, or line the peel with parchment. Stretch the pizza dough so that the crust is about 12 inches in diameter. Put it on the peel.
• Use the back of a spoon to spread the jam over the dough, leaving about a 1/2-inch border. Sprinkle the onion over the dough. Sprinkle the blue cheese over the onion.
• Transfer the pizza to the hot pizza stone (with the parchment, if using), and bake until the crust is nicely browned and the cheese and jam are bubbly and hot, 6 to 8 minutes.
• Meanwhile, in a medium bowl, combine 2 tsp. of the oil with the lemon juice. Add the arugula and toss to coat. If it seems too dry, add a little more oil and lemon juice to taste, but you want it barely dressed.
• Remove the cooked pizza from the oven. Lay the prosciutto over it, and then top with the arugula. Season to taste with salt and pepper, slice, and serve.
• To grill the pizza: Heat a gas grill on high heat, and oil the grate. Using two hands, carefully transfer the dough to the hot grill. Close the grill, and cook until grill marks appear and the dough puffs up, 1 to 3 minutes. Using tongs, transfer the dough to a floured peel or baking sheet, cooked side up. Top the cooked side with the fig jam, onion, and cheese, and return to the grill, raw side down. Grill until the other side is cooked through and the cheese has melted, 1 to 3 minutes. Top with the prosciutto and arugula as the recipe directs.

PIZZA WITH FIGS, PROSCIUTTO, GORGONZOLA, BALSAMIC, AND ARUGULA

Steps:

• Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
• Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.

PROSCIUTTO, FIG AND GORGONZOLA PIZZA

Steps:

• 1. Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Top evenly with a slice of prosciutto, fresh fig slices then gorgonzola. Bake for 6-9 minutes, or until cheese is slightly melted and crust is crisp.

GRILLED PIZZA WITH PROSCIUTTO, ARUGULA AND GORGONZOLA

Steps:

• Pizza Dough:.
• Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Let it stand for about 5 minutes to make sure that the yeast is activated. A thin layer of foam should appear on the top, indicating good active yeast.
• Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 Tbsp of olive oil. Mix well with your hands or a mixing spoon. Lightly flour a clean working surface. Form the dough into a ball; turn it out onto the working surface. Flour lightly the top of the dough and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 12 minutes or until the dough is smooth and elastic, adding flour only when necessary to keep from sticking.
• Place the dough back into the mixing bowl. Rub the remaining olive oil all over the dough to keep moist while it is rising. Cover the bowl with plastic wrap, and leave in a warm place (about 75 degrees) for 2 hours or until it rises double in size.
• Once risen, you can use the dough to make pizzas, and or the remaining dough can be refrigerated for up 2 days. Roll the dough out on a lightly floured surface working it into a circular crust about 10 inches in diameter.
• Assembly:.
• INDOOR: Wipe the bottom of a grilling pan or heavy bottom skillet with a paper towel moistened with olive oil. Preheat the pan over high heat for 5 minutes. Place the dough in the skillet. The crust should bubble on top within 1 minute; if not, turn the heat up.
• OUTDOOR: If your using an outdoor grill, simply heat the grill to medium heat and place the dough on the grill, it should bubble and the crust should form.
• Place the grilled pizza a working surface, grilled side up. Brush the grilled side of the pizza with olive oil. Top the pizza with the fresh mozzarella, then the arugula. Place the slice of prosciutto on the pizza in loose bunches, creating an alternating pattern. Finally top with the crumbled Gorgonzola, and return to the grill to grill the bottom of the pizza and until cheese is bubbling and the edges are golden brown. Serve hot.