Fig and Prosciutto Pizza Recipe

Fig and Prosciutto Pizza Recipe

For Dough:

3 cups all-purpose flour
1 pkg. active dry yeast, which has always been in a refrigerator
3/4 cup warm water, no hotter than 110′ F
1 pinch of sugar
2 tsps. Sea-salt
2 tbsps. olive oil
Olive oil for the resting bowl

For Pizza:

pizza dough from the recipe above
1/2 lb. Prosciutto di Parma from San Daniele. Do not use a substitute.
1 tbsp. fennel seeds
1 pint fresh figs, stems removed, sliced to the thickness of a pea.
Extra virgin olive oil

Directions:

To make pizza dough: Dissolve the package of yeast by combining with water and sugar for around 7-10 mins. Prepare your mixer and fit it with dough hook and add your yeast,water and sugar mixture inside it.Add in salt, flour and olive oil. Let mixer combine them well til a ball of dough is formed. After ball of dough is formed, let it rest. This takes about 3 mins.

After resting pizza dough, pulse it for 3 more times. Dust some flour lightly on any flat surface and place your dough on it and start kneading for around 5 mins.

In a bowl that is coated with oil, place your dough inside it and make sure to turn dough around the bowl so all sides of your dough is covered in oil. Place a plastic wrap on top of bowl containing dough. Let it rise in warm location for around 2 hrs.

After dough has rested, punch it down at the center to release gases. Take dough out on any flat surface that is dusted lightly with flour and then cut into 2 equal portions. Freeze other portion to use some other time. Make a ball of dough with other portion and then cover in a bowl and make sure to let stand for 30 mins.

For topping of this pizza: In a dry hot pan, toast some fennel seeds for 5 mins. and set this aside. Turn on oven and heat it to around 475′ F and place the pizza stone on oven’s top rack.
Please use cookie or baking sheet which doesn’t have any edges. Sprinkle cornmeal or wondra flour on sheet and roll your pizza dough out to pizza stone’s size.

Place the rolled out dough on your floured cookie sheet. Arrange layers of figs & prosciutto on top. Sprinkle toasted seeds of fennel on your pizza. Place pizza on pizza stone from cookie sheet with sliding motion. Be fast when sliding out pizza.

Bake in oven for around 5 mins. or just until crust’ bottom is crisp and appears golden in color. Take out your pizza the oven and from pizza stone using a spatula and sheet pan as well. Prior to serving, place the cooked pizza on a board and drizzle with extra virgin olive oil.

Slice into squares and serve.