Yield: 1 servings
|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|
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 - <www.marthastewart.com>" 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.