Transfer the balls to a work surface, cover with a towel and let rest for 15 minutes. Do not skimp on the honey drizzle to finish. Transfer skillet to the oven and bake the pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling., 10 to 14 minutes. CRAVING MORE? 2. this link is to an external site that may or may not meet accessibility guidelines. It’s sauceless, so I begin with a smattering of some of the caramelized onions for a base. Season with a few grinds of black pepper.⁠⁣ If desired, drizzle with balsamic reduction. writing like yours these days. Lay the ham and fig quarters on top and dust with the pecorino. Deglaze the pan with 1 tablespoon balsamic. (Pizzas baked on a hot stone will take less time than a pan.). Set aside to cool slightly. Working quickly, flip the pizza crusts and top each with one-fourth of the tomato sauce, parsley, mozzarella, sliced tomato, pancetta and Gorgonzola. Add the salt and 3 cups of flour and stir until a really stiff dough forms. Check out the bottles guest writer and sommelier, Hugh Preece, recommends for cold weather months here. Working with one dough at a time, stretch or press the pie dough into a flat round. Flour is pizza dough’s friend. To make pizza: Place rack in top-most position and preheat oven to 450 degrees. Subscribe to my newsletter and join me on Facebook, Pinterest, and Instagram for the latest recipes and news. It’s a dish that makes a nice change from a more traditional tomato and mozzarella pizza, and no-one complains there’s no meat on it. Anything large, flat, and without sides will do. Save my name, email, and website in this browser for the next time I comment. Spread caramelized onions over dough, leaving a 1-inch border. This is by far one of the best combination of flavors for “fancy” pizza I have had .Love the honey at the end to finish. 1. This fig and Gorgonzola pizza takes almost no hands-on preparation time and looks really impressive. I’m someone who does cartwheels for fresh figs. Light a grill. I was in my 20’s, and we’d gone to a trattoria downtown on a crisp fall evening. Lightly brush dough with olive oil. Receive email notifications of follow-up comments? As soon as I spotted it, there was no question about what I was ordering. No peel? Add onions and a pinch of kosher salt and cook until onions begin to soften and release their liquid, about 5 minutes. Make sure your onions are sliced as uniformly as possible so the caramelize evenly. Return the pizzas to the grill, cover and rewarm until crisp, 1 minute. Just leave about a 1/2-inch border around the edge so you get a nice outer crust and the cheese doesn’t bubble onto your pizza stone or pan. Repeat with the remaining 3 balls of dough. stretched to a 12-13 inch circle⁣ (1/2 of of my basic recipe, linked), , for dusting the pizza paddle or baking sheet, (1/2 of a recipe, deglaze the pan with balsamic vinegar), Place dough on a cornmeal-dusted pizza paddle (if you're using a baking stone), or a lightly-oiled and cornmeal-dusted baking pan. Work with 1 ball of dough at a time and keep the rest covered: Roll the dough out onto a floured work surface to a 10-inch round, 1/4 inch thick. Pizza stones cook your pizza from the bottom up as well as the top for a more authentic crisp Italian pizza. They will be translucent, brownish, and very soft. The Gorgonzola was a perfect addition. I like to place some of the torn prosciutto pieces under the cheeses and figs so they stay soft. I make pizza dough fresh with my bread … This one works great and it’s cheap enough to allow you to get two to double up when cooking for a crowd. Pizza 10 oz. Transfer the round to a large, oiled baking sheet and brush with oil. pizza dough for a 10-inch cast iron skillet; 14 to 16 oz. Arrange the slices of figs and the Gorgonzola cheese on a single layer over the cheese. Slice and serve hot. © 2020 Pocket Outdoor Media Inc. All Rights Reserved. Set aside. Separate the layers . Ingredients. Here are guides from Business Insider and The Kitchn. Onions1 large yellow onion2 teaspoons butter 2 teaspoons vegetable oil, such as canola1 tablespoon balsamic vinegar, Pizza10 oz. Layer with onions, Fontina, Gorgonzola, figs and prosciutto. During the spring months, sautéed mushrooms would make a good substitution for the figs. In a bowl, toss the arugula with the remaining 1 teaspoon of oil and the balsamic vinegar and season with salt and pepper. Transfer your stretched dough onto a flour- or cornmeal-dusted peel. Cover with the toppings, careful not to press on the dough and weigh it down: the caramelized onions first, then the Punch down the dough. Onions 1 large yellow onion 2 teaspoons butter 2 teaspoons vegetable oil, such as canola 1 tablespoon balsamic vinegar. This should take about 20 minutes. © Copyright 2020 Meredith Corporation. Cook for 1 to 2 minutes more. Press out dough into a 10 to 12-inch circle, depending on the size of your skillet. 3. This Grilled Pizza with fresh figs, balsamic onions and gorgonzola cheese, topped with fresh arugula, is one of my favorite combinations. 3. Made this last night for Friday stay home date night with my husband and we both loved it.