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Fig, Prosciutto & Point Reyes Farmstead Blue Cheese Pizza

John Toulze and Sondra Bernstein of the girl & the fig in Sonoma

Makes 2  12" pizzas



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.


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