Ingredients:
- 2 Pizza Doughs (see recipe below) cornmeal for sprinkling
- 2 teaspoons Olive Oil
- ½ teaspoon Minced Garlic
- 2 pinches Kosher Salt
- 2 pinches Black Pepper
- 1 teaspoon chopped, fresh Rosemary Leaves
- ½ cup Fig Jam (see recipe below)
- 4 ounces Gorgonzola Cheese, crumbled into pea size pieces
- 3 ounces thinly sliced Prosciutto
- 1 Scallion, thinly sliced lengthwise
- One hour prior to cooking, place a baking stone in the oven and preheat it to 500 degrees
- Roll out one pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal
- Cover the surface with 1 teaspoon olive oil, ¼ teaspoon minced garlic, one pinch each salt and pepper and ½ teaspoon chopped rosemary
- Be sure to leave an outer lip of one inch all the way around
- Evenly dot with ¼ cup fig jam and 2 ounces gorgonzola cheese. Top with half the Prosciutto
- Shake the paddle lightly and slide the pizza onto the baking stone
- Bake until browned, about 6- 7 minutes. Transfer to a firm surface and cut into slices
- Serve immediately, garnished with ½ scallion
- Repeat with the remaining dough