Fig-and-prosciutto pizza

Yield: 1 servings

Measure Ingredient
2 \N Rounds Figs Pizza Dough; (see recipe)
\N \N Cornmeal; for sprinkling
2 teaspoons Olive oil
½ teaspoon Minced garlic
2 \N Pinches coarse salt
2 \N Pinches freshly-ground black pepper
1 teaspoon Chopped fresh rosemary leaves
½ cup Fig Jam; (see recipe)
4 ounces Gorgonzola cheese; crumbled into
\N \N Pea-sized pieces
3 ounces Thinly-sliced prosciutto
1 \N Scallion; thinly sliced
\N \N Lengthwise

One hour prior to cooking, place a baking stone in the oven, and heat to 500 degrees.

Roll out one pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon oil, ¼ teaspoon minced garlic, 1 pinch each salt and pepper, and ½ teaspoon chopped rosemary. Be sure to leave an uncovered, 1-inch-wide outer lip all the way around. Evenly dot ¼ cup fig jam and 2 ounces Gorgonzola cheese on the pizza. Top with half the prosciutto.

Shake the paddle lightly, and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices. Serve immediately, garnished with half the sliced scallion.

Repeat with remaining dough.

Makes 2 pizzas.

Source: "Martha Stewart Living - <>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "2 pizzas" Per serving: 491 Calories (kcal); 45g Total Fat; (77% calories from fat); 25g Protein; 6g Carbohydrate; 101mg Cholesterol; 1817mg Sodium Food Exchanges: 0 Grain(Starch); 3½ Lean Meat; ½ Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates

Recipe by: Recipe from Todd English and Sally Sampson Converted by MM_Buster v2.0n.

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