If you're a pizza purist and think it isn't pizza if it's not topped with tomato sauce, then you can skip this one. But I warn you, you'll be missing out on one of the best pizzas you'll ever taste.
We recently shared a similar pizza as an appetizer with our friends Al and Ellen Stark at Orso, a New York City restaurant that's a favorite of theirs.
The list of ingredients blend together to create a perfect harmonic symphony of tastes: the sweetness of fresh figs, combined with the saltiness of prosciutto, the sharp tang of gorgonzola cheese, the mild goodness of mozzarella, the bitterness of arugula and the crunch of walnuts, all fused together on top of a crusty dough. It was a pizza that none of us could stop eating.
I knew I had to try duplicating it at home and guess what? The homemade version was every bit as good as the restaurant's. And it was easy to boot. I've made it twice in the last week and a half, and the first time I absent-mindedly forgot the prosciutto (well, it's got a LOT of different toppings to remember after all). For all you vegetarians out there, it was delicious even without the prosciutto. But I promise you - with the prosciutto it's sublime.
Pizza with figs and prosciutto
You can make your own pizza dough if you like, but I went the easy route and bought some already made at a local pizzeria. I just stretched it out on a 12-inch round metal pizza pan, pierced it all around with a fork, and let it rise for about 15 minutes. Douse with a couple of tablespoons of olive oil. Bake it in a preheated 500 degree oven for about 10 minutes on one side, until browned. If the bottom is not substantially browned, flip over the pizza shell and bake it with the bottom side facing up for another 10 minutes. Watch carefully so it doesn't burn.
Remove from oven and reduce oven temperature to 350 degrees.
Scatter the following ingredients over the pizza crust:
2 ounces gorgonzola cheese, crumbled
4 ounces shredded mozzarella cheese
4 -6 very thin slices prosciutto
about 10 small fresh figs, quartered*
a small handful of arugula, chopped
1/4 cup chopped walnuts
Bake in a 350 degree oven for 10 minutes or until cheeses are melted.
*I haven't tried this recipe using dried figs, but if you do, drop me a comment and let me know how it works out.
Risotto allo zafferano con seppioline e broccoli
4 hours ago