Fig, Prosciutto &
Point Reyes Farmstead Blue Cheese Pizza
John Toulze
and Sondra Bernstein of the girl & the fig in Sonoma
Makes 2
12" pizzas
Dough:
1¼ cups warm water
½ Tbsp yeast
1 tsp sugar
1 tsp salt
4 + 2 tsp extra virgin
olive oil
3½ cups flour
Toppings for 2 pizzas:
8 Tbsp Point Reyes
Farmstead Blue
6 figs, grilled and cut
in sixths
1 cup prosciutto,
thinly sliced
½ cup Balsamic Onions
(recipe on back)
2 Tbsp extra virgin
olive oil
2 Tbsp semolina flour
or corn starch
Place warm water in
bowl and sprinkle yeast and sugar over the top. Allow mixture to begin
to foam. In a food processor, work together all ingredients except 2
teaspoons of oil. Dough may require more water or flour. Work dough
until it forms a smooth ball.
In a bowl at least
twice the size of the dough, coat the inside with the remaining olive
oil. Place dough in bowl, roll with oil and cover with a damp towel.
Place in a warm area and allow dough to double in size (about 1½ hours).
Punch dough down, recover and let rest for an additional 30 minutes.
Preheat oven to 500°.
Divide dough in to 2 pieces and roll out each piece on lightly floured
surface to ¼” to ½” thick. Sprinkle pan with semolina flour and set
dough on it.
Cover evenly
with ingredients placing cheese on last. Bake until brown for
approximately 10 minutes.
Balsamic Onions
Yields 1 cup
1 tablespoon blended
oil
4 medium onions, sliced
1 teaspoon chopped
thyme
1 teaspoon minced
garlic
½ cup honey
1 cup balsamic vinegar
salt & pepper
Heat the oil in a large
sauté pan and sauté onions until lightly browned. Add thyme and garlic.
Cook for a minute until
incorporated. Add the honey and then the vinegar. Cook until the
onions are well cooked and the vinegar is reduced by ¾. Season with salt
and pepper to taste.
