– Fig and Prosciutto Pizza with Balsamic Drizzle
For the dough:
1 and 1/2 cups warm water (not hot)
2 and 1/2 tsp active dry yeast
1 tsp granulated sugar
2 tsp kosher salt
2 tbsp olive oil
4 cups bread flour
For the toppings:
1 to 2 tbsp olive oil
8-10 ounces fresh mozzarella cheese sliced into 1/4″ to 1/2″ rounds
5-6 figs sliced into 1/4″ slices
salt and freshly-ground pepper
10 very thin slices Prosciutto di San Daniele
2-3 tbsp good-quality balsamic vinegar (the syrupy kind)
For the dough:
In the bowl of an electric mixer fitted with the dough hook, combine the water, yeast, sugar, salt, and olive oil. Allow to sit for 10 minutes until the yeast gets nice and foamy.
Add in the flour and turn the mixer on low until there’s no loose flour to fly all over your kitchen. Increase the speed to high and knead for 10 minutes, until the dough pulls away from the sides and forms a ball on the hook.
Rub a large bowl with olive oil. Place the dough ball into the bowl and turn it around to coat it. Cover with plastic wrap and place in a warm place to rise, about an hour, until doubled in size.
Punch the dough down and divide into two balls. Now you can either refrigerate your dough to use in a couple days, or freeze it for a month.
For the pizza:
Place your pizza stone in the oven. Preheat your ben to 500 degrees. Once it reaches temperature, keep it on for 30 minute before putting the pizza inside.
Pat a dough ball out on a well-floured surface into about an 8-inch round. Then, stretch it over your knuckles trying to keep it round, until it’s about 14 inches in diameter. (This is kinda hard and I had a few holes, but if you just fold little pieces of dough over them, they’re pretty simple to patch up. Alternately you can just keep pressing your dough out.) Form a little crust if you wanna.
Spread enough olive oil over the surface of the dough to form a very thin coating. Lay the slices of mozzarella down, not quite touching each other. Place the fig slices in between the cheese. Sprinkle with salt and pepper.
Slide the pizza onto your pizza stone in the oven, and bake for 15-20 minutes, until the dough is cooked and golden, the cheese is melted, and the figs are nice and juicy. As soon as you remove the pizza from the oven, top it with the slices of prosciutto. Right before serving, drizzle with the balsamic.