Title: Fig-And-Prosciutto Pizza
Categories: Stewart3
Yield: 1 servings

2 Rounds Figs Pizza Dough;
-(see recipe)
Cornmeal; for sprinkling
2 ts Olive oil
1/2 ts Minced garlic
2 Pinches coarse salt
2 Pinches freshly-ground black
-pepper
1 ts Chopped fresh rosemary
-leaves
1/2 c Fig Jam; (see recipe)
4 oz Gorgonzola cheese; crumbled
-into
Pea-sized pieces
3 oz Thinly-sliced prosciutto
1 Scallion; thinly sliced
Lengthwise

One hour prior to cooking, place a baking stone in the oven, and heat 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 oil, 1/4
teaspoon minced garlic, 1 pinch each salt and pepper, and 1/2 teaspoon
chopped rosemary. Be sure to leave an uncovered, 1-inch-wide outer lip all
the way around. Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese
on the pizza. Top with half the prosciutto.

Shake the paddle lightly, and slide the pizza onto the baking stone. Bake
until browned, about 6 to 7 minutes. Transfer to a firm surface and cut
into slices. Serve immediately, garnished with half the sliced scallion.
Repeat with remaining dough.

Makes 2 pizzas.

Source: "Martha Stewart Living - " S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 pizzas"

Per serving: 491 Calories (kcal); 45g Total Fat; (77% calories from fat);
25g Protein; 6g Carbohydrate; 101mg Cholesterol; 1817mg Sodium Food
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates

Recipe by: Recipe from Todd English and Sally Sampson

Converted by MM_Buster v2.0n.