Home-made pizza makes for a quick and delicious weekday dinner — with a little advanced preparation.
Let’s get cooking!
Start with our standard pizza dough.
After the final rising, punch down the dough. You should have enough dough to make 3 – 4 small pizzas, depending on your preference.
Divide the dough into equal portions. Work with one portion at time, keeping the others covered under a damp towel.
Form the dough into a ball and flatten. With your hands or a rolling pin, stretch out the dough to about 1/4 inch thickness.
To avoid sticking, sprinkle a baking sheet with a bit of corn meal prior to placing the dough on the sheet.
Spread 2-3 Tbsp of fig jam on the dough. This is your “sauce.”
Layer on prosciutto, sliced figs and shaved Fontina. Go easy on the cheese to allow the prosciutto and figs to shine through.
Bake in the lower third of a preheated 450 degree oven.
Serve with a simple arugula salad and a glass of prosecco!