Pizza Calabrese

Pizza CalabreseCourtesy of Brian Gojdics
Tutta Bella, Seattle, WA

1 dough ball
½ ounce extra-virgin olive oil
½ teaspoon fresh rosemary
1 ¼ ounces prosciutto
3½ ounces black mission figs
2 ounces goat cheese
¼ ounce Grana Padano cheese
½ ounce fluid balsamic reduction

Slap out dough ball to roughly 10 inches in diameter.  Evenly spread out the EVOO to within 1 inch of the edge. Evenly distribute the fresh rosemary over the skin. Then evenly distribute the prosciutto, figs, and goat cheese. Sprinkle with Grana Padano. Pull the pizza onto the peel and stretch to 12 inches. Bake until golden brown and ready to serve, then remove from the oven and drizzle with the balsamic reduction. Cut into 6 pieces and serve immediately.

Click here to submit recipe