Prosciutto and Fig Pizza Recipe

In the bowl of a stand mixer, combine the water, yeast, sugar, salt, and olive oil. Let sit for 10 min.
With dough hook attached, add in flour and mix on low. Once mixed thoroughly, increase speed to high and knead the dough for 10 min., until the dough pulls away from the sides of the bowl and forms a ball on the hook.
Place the dough in a bowl and coat in olive oil. Cover and place in a warm place to rise for about an hour. It should double in size.
After the hour, punch the dough down and divide in half. If you aren't making two pizzas, refrigerate one ball to use within a few days or freeze it for a month.
If you have a pizza stone, place it in the oven and preheat to 500 degrees. Once it reaches temperature, keep it on for 30 min before putting the pizza inside.
Pat or roll out the dough on a well-floured surface into about an 8in round. Then, stretch it out over your knuckles, trying to keep it round, until it reaches a 14in diameter (this can take a bit of time. The dough is very elastic and easy to get holes in it, but I just took dough from the crust and mended them).
Coat the dough with olive oil and lay out the slices of mozzarella so they are not quite touching each other.
Place the fig slices between the cheese and sprinkle with salt and pepper.
Slide the pizza onto your pizza stone and bake for 10-15min, until the dough is golden brown.
Top the pizza with prosciutto (torn into pieces ) once you've removed it from the oven, right before serving.
Reduce the balsamic vinegar, wine, and sugar into a glaze and drizzle on top of the pizza if you so choose.

Ingredients

Optional Balsamic vinegar glaze:

Instructions

Nutrition