Three-cheese pizza with prosciutto, fig jam and balsamic glaze is so tasty you’ll never order delivery pizza again!
Over the past few years, I’ve attempted to perfect how I make pizza. I started with store-bought pizza dough, sauce and toppings. Then I graduated to making my own sauce and using fresh toppings. Slowly but surely, I finally gained the confidence to make my own pizza dough. It takes more time for sure to make your own dough, but the final product is well worth the time.
When I saw the opportunity on Blogging for Books to review The Pizza Bible, I knew it was the opportunity for me. Written by Tony Gemignani, The Pizza Bible covers pizza styles from Italy all the way to California. It’s quite overwhelming to read about the different styles. But before Tony dives into the different types of pizza, he covers the basics behind pizza: ingredients, sauce and dough. I was especially curious about his dough recipe. He has one that uses a yeast starter and one that does not. Honestly, I didn’t find the recipes to be super practical for the everyday chef (one of the dough requires at least 24 hours of rise time and a few hard to find ingredients), but I think I would find the recipe enjoyable if I had the time. For my own recipe, I chose to make my old standby from Martha Stewart.
I decided to make the three-cheese Pizza with prosciutto, fig jam and balsamic glaze from The Pizza Bible because it offered a new combination of ingredients that I hadn’t tried on a pizza before. The combination of the cheeses is perfect and the fig jam adds a slight sweetness to the pizza as a whole. The balsamic glaze finishes the whole thing off with a slight tanginess.
Bud and I loved this pizza so much that I made it twice in one week. We ate the first pizza so quickly that I didn’t have time to take pictures! Even when I made the pizza the second time, there were only two slices left for me to shoot. I think that speaks for itself about how good this pizza is.
Three-Cheese Pizza with Prosciutto, Fig Jam and Balsamic Glaze
- 1 packet active dry yeast
- ¾ cup water
- 1 tablespoon sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 cups all-purpose flour
- ¼ cup olive oil
- 1 clove garlic diced
- 4 ounces asiago shredded
- 8 ounces mozzarella shredded
- 4 ounces crumbled gorganzola
- ¼ cup balsamic vinegar
- 6 tablespoons fig jam
- prosciutto for topping
To make the dough, pour water and active dry yeast into a bowl. Let stand for about 2 minutes or until foamy. Once mixture is ready, add sugar, olive oil and salt and combine. Finally, add flour and combine until a ball forms. Cover and allow dough to rise for at least one hour (it should double in size).
Once dough has risen, turn over onto a floured surface and knead a few times. Roll dough out into desired size and transfer to a pizza round.
Meanwhile, preheat oven to 450 degrees.
Combine olive oil and garlic and brush on top of the dough.
Top the dough with asiago and mozzarella. Put the pizza in the oven and bake for 7-9 minutes or until cheese is bubbly.
While the pizza is baking, add balsamic vinegar to a small saucepan on high heat. Bring vinegar to a boil and then reduce heat to low. Allow to simmer while pizza bakes until it reduces and becomes a glaze.
Pull pizza out of the oven and cover with gorgonzola crumbles. Slide the pizza back in the oven and bake for another 5 minutes.
Once the pizza is done, top with fig jam and prosciutto. Slice into desired number of pieces and eat!