For the topping:
- 4 Tbs. fig jam
- 8 oz. Gorgonzola cheese, crumbled
- 3 oz. thinly sliced prosciutto
- Olive oil for brushing
- Kosher salt and freshly ground pepper
- 4 Tbs. balsamic vinegar
|Good kitchen help, hard to find.|
|Fred is on pre rinse.|
On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch round. If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a 1-inch border, spread the fig jam over the dough round and top with the cheese. Cover the pizza with the prosciutto. Brush the outside edge of the dough with olive oil and season the whole pizza lightly with salt and pepper.
Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10 to 12 minutes, or until the crust is golden brown.
While the pizza is baking, make the balsamic syrup: Pour the vinegar into a small, heavy saucepan and place over high heat. Bring to a gentle boil, then reduce the heat to low and let the vinegar simmer gently until very thick, 6 to 8 minutes. Remove from the heat and let cool slightly. (If you let the syrup sit too long, it will harden. Simply return to a low heat to soften.)
Using the peel, transfer the pizza to a cutting board. Drizzle the balsamic reduction all over the top of the pizza. Let cool for a few minutes, then slice and serve immediately. Serves 4