| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Rounds Figs Pizza Dough; (see recipe) |
|
|
Cornmeal; for sprinkling |
| 2 |
ts |
Olive oil |
| 1/2 |
ts |
Minced garlic |
| 2 |
|
Pinches coarse salt |
| 2 |
|
Pinches freshly-ground black pepper |
| 1 |
ts |
Chopped fresh rosemary leaves |
| 1/2 |
c |
Fig Jam; (see recipe) |
| 4 |
oz |
Gorgonzola cheese; crumbled into |
|
|
Pea-sized pieces |
| 3 |
oz |
Thinly-sliced prosciutto |
| 1 |
|
Scallion; thinly sliced |
|
|
Lengthwise |
INSTRUCTIONS
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, 1/4
teaspoon minced garlic, 1 pinch each salt and pepper, and 1/2 teaspoon
chopped rosemary. Be sure to leave an uncovered, 1-inch-wide outer lip all
the way around. Evenly dot 1/4 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@prodigy.net" 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); 3 1/2 Lean Meat; 1/2 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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