Pizza with Roasted Figs, Prosciutto, Fresh Ricotta and Mint
Pizza with Roasted Figs, Prosciutto, Fresh Ricotta and Mint
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Yield: Makes 2 ea. 10-12 in. pizzas |
Ingredients
2 ea. 8-oz. Wood Stone Dough balls
2 Tbsp. Parmigiano-Reggiano cheese, grated
12 ea. roasted fig halves, cut in half again
6 slices prosciutto, torn into several pieces
4 oz. fresh ricotta cheese
1/4 cup mint leaves, chopped
Preparation
Oven Temperature: 550-575 degrees
- To assemble pizza, scatter the grated Parmesan cheese over the bottom of the crusts.
- Arrange figs, prosciutto and ricotta over each pie.
- Flame Height: 3.6
- Transfer the pizza onto a large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top and bottom of the pizza is balanced (30 seconds to 1 minute) remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board. Top with mint leaves before slicing.
