| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 30 min |
| Inactive: | 45 min |
| Cook: | 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 1 package fresh figs, cut in 1/2 or quartered (or dried soaked overnight in the apple juice)
- Apple juice, to cover
- 2 tablespoons brown sugar or honey
- 5 to 6 ounces grated fontina
- 5 to 6 ounces grated Gruyere
- 6 ounces shredded mozzarella
- 3 ounces crumbled blue cheese
- Prosciutto, to taste
- 1 packet dry yeast
- 3/4 cup warm water
- 1 teaspoon sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 teaspoon kosher salt
- 1 to 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
Instructions
- Put the figs in a bowl and cover them with apple juice. Let soak for 15 minutes. Add the figs and a touch of apple juice to a saute pan over low heat. Add the brown sugar and cook until the liquid has reduced to a syrup.
- Preheat the grill and the oven 400 degrees F.
- Mix the yeast, water and sugar together until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
- Using a stand mixer, add the flours, salt, olive oil and vinegar. Mix until the dough has formed into a ball, approximately 3 to 4 minutes. Put the dough in an oiled bowl, cover with plastic wrap and let rise for 30 minutes.
- Roll the dough into 1 large pizza or smaller sizes to use as appetizers.
- Put the dough on a preheated pizza stone, if baking in the oven or a mesh grilling tray, if using the grill. Cook until the dough is firm enough to add toppings.
- Sprinkle fontina, Gruyere and mozzarella over the pizza. Use only a small amount of blue cheese so you don’t overwhelm the overall flavor. Scatter the glazed figs and long strips of prosciutto on top of the cheese. Put the pizza back in the oven or on the grill until the cheese has melted and the edges have reached your desired golden crisp color or crunchy texture. Remove the pizzas to a cutting board and slice.
Reviews
This is awesome ❤️
We loved this pizza; used two packages of dried mission figlets, cut them in half, soaked for 2 hours in cranberry juice (all I had). made my own crust, baked @ 450 for 10 min. then added cheese, figs, and prosciutto. Baked 10 more minutes. Absolutely delicious!
Wonderful recipe. I did it indoors. Started some flatbread on a stovetop grill, darkening on side and cooking the other just a bit. Added the ingredients to the less cooked side and finished in the over at 400 degrees, just the cheese until it melted, then the ham for a couple of minutes. Took the fresh figs right from the pan and added them to the top when I served it. Didn’t have Fontina, substituted Gruyere. Great contrast between the sweet figs and the salt prosciutto and blue cheese. Great lunch. Winner
What a frustrating recipe! One packet figs — a four ounce packet, a a twelve ounce packet, two pounds? What type of figs? Prosciutto to taste. Of course, but what does the recipe SUGGEST? If I want more or less I can add or subtract, but please give a benchmark to start with! The pizza looked great when I saw it on TV earlier but I’m so frustrated by this recipe I don’t know if I’ll try it. Of course I could just wing it, I suppose, and see what I come up with….
Yummy! We loved this pizza! Used dried figs, soaked in apple juice all day and cut in half before cooking. Didn’t use any blue cheese for fear of it being too overwhleming. Next time I’ll try to roll the crust a bit thinner and use a tad bit less cheese.
My husband and I loved this pizza! I used packaged dried Nutri-Figs since I had some on hand, sliced them in half and soaked them for about 30 minutes before cooking them in the brown sugar. Although I often make my own dough, I used store-bought pizza dough (Pillsbury) to save time. The flavors and textures of the cheese combined with the sweetness of the figs and the saltiness of the prosciutto were awesome together! It would also be good on grilled flatbread (I like Flat Out Flatbread from the grocery store–it makes awesome, healthy flatbread pizzas with lots of fiber).