| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | 1 | Servings | |
INGREDIENTS
| 2 | Rounds Figs Pizza Dough | |
| see recipe | ||
| Cornmeal, for sprinkling | ||
| 2 | t | Olive oil |
| 1/2 | t | Minced garlic |
| 2 | Pinches coarse salt | |
| 2 | Pinches freshly-ground black | |
| pepper | ||
| 1 | t | 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 | ||
| 5 | degrees. |
INSTRUCTIONS
One hour prior to cooking, place a baking stone in the oven, and heat to 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 - [email protected]" 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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