Southern Skirt Edition ~ “Skirtin’ Around the South”
Prosciutto, Mozzarella and Fig Pizza
~ adapted from Lorraine Pascale ~
Quarter fresh figs.
But first, before the figs are quartered,
(for 1 pizza) measure 1 2/3 cups white bread flour.
Add 1 teaspoon salt
and 1/2 teaspoon active dry yeast. Make a well in the center of the bowl.
In a measuring pitcher, mix 1/2 scant cup to 2/3s cups warm water and 2 tablespoons extra-virgin olive oil. Mix to make a soft but not sticky dough; add a little more water if need be. Knead for 10 minutes by hand.
Flatten into a disc onto a floured pizza pan, roll out as much as possible. Oil plastic wrap, cover loosely and let rise for 40 minutes in a warm place. Preheat the oven to 425 degrees.
Gently press down, roll out the soft risen dough; make it thin to puff up, but large enough for a large pizza. Dock the ready-dough with a fork so it won’t bubble up in places.
Spread 1 tube tomato paste leaving 1 inch bare around the edge.
Over paste, evenly distribute 9 ounces mozzarella cheese (not shredded).
Tear 8 slices prosciutto.
Place over mozzarella, then half of the quartered figs.
Drizzle with extra-virgin olive oil, sprinkle with salt and pepper. Bake 15 to 20 minutes.
Load it with a bunch of basil–
and the rest of the figs. May want more olive oil, salt and pepper.
To give it a variance, caramelize in unsalted butter– 2 sweet onions. Salt and pepper the onions while browning.
Place onions over mozzarella and tomato paste over risen dough, then the figs…
Shave Parmesan, salt and pepper,
fresh basil, and extra-virgin olive oil.
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