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Title: Fig And Prosciutto Pizza
Yield: 0 Servings

Ingredients

      2    pizza rounds (recipe
           -follows)
           Cornmeal for sprinkling
      2 ts olive oil
    1/2 ts minced garlic
      2 pn kosher salt
      2 pn black pepper
      1 ts chopped fresh rosemary
           -leaves
    1/2 c  fig jam
      4 oz Gorgonzola cheese; crumbled
           -into
           pea-size pieces
      3 oz thinly sliced prosciutto
      1    scallion; thinly sliced
           lengthwise, for garnish

Instructions

One hour before cooking, place a baking stone in the oven and set at
500 degrees.

Roll out 1 pizza dough as thin as possible. Place it on a pizza peel
sprinkled with cornmeal. Cover the surface with 1 teaspoon of oil, 1/4
teaspoon of minced garlic, 1 pinch each of salt and pepper, and 1/2
teaspoon of chopped rosemary. Be sure to leave an outer lip of 1 inch
all the way around.

Evenly dot 1/4 cup of fig jam and 2 ounces of 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 the remaining dough.

Description:
"‘‘The Figs Table,'' by Todd English and Sally Sampson"
Source:
"Boston Globe"

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Per serving: 492 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

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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