Pizza Today - December 2017 - 39

9 ounces dried figs (For a lighter
color, use the more expensive golden
figs.)
1½ cups water
6 ounces (one small pack) fresh raspberries (optional)
Slice and dice the figs and place
into a small, non-reactive bowl. Get tap
water as hot as you can and pour 1½
cups over the figs to re-hydrate.
Let steep for 45 minutes to 1 hour.
When cooled, place all in a blender
and pulse into a fine jam.
(Optional) Place fresh strawberries
into the blender with the figs for color
and heightened flavor.
Further Manipulation: To turn your
proprietary fig jam into a fig-mascarpone pudding, just add 8 ounces of
mascarpone cheese and 2 ounces of
whole milk ricotta and blend.

Fig and Gorgonzola Pizza
with Prosciutto di Parma
This is an example of a "staged pizza," or
a pie that is set into the oven and topped in
stages to accommodate ingredients which
cannot be cooked from the beginning. In the
final stage it is topped with cold items that
react better when their textures and flavor
affinities are not heated at all.
16 ounces proprietary pizza dough
3 ounces aged mozzarella
2½ ounces Gorgonzola
8 dollops of jarred fig jam or housemade fig jam
1 handful of baby arugula (approximately 1½ cups)
6 to 8 slices of thinly-sliced Prosciutto di
Parma
3 large figs cut into approximately 12
wedges
2 tablespoons of half-crushed Marcona
almonds
4 to 6 more dollops of diluted fig jam
1 "rope" of extra virgin olive oil
Create a 12-inch disc using your
proprietary dough and place the mozzarella and gorgonzola on the disc.
Place into a 550 to 600 F oven and
bake for 4 to 5 minutes.
Pull from the oven and dollop the fig
jam on the pizza. Return to oven.
Bake until the crust is golden and the

cheese has melted along with the jam.
Remove from the oven and let cool
for 2 to 3 minutes.
Add the arugula on top of the pizza,
spreading evenly across the whole top.
Grab each slice of prosciutto and
twist to place in a "spoke-wheel" pattern atop the pizza. (You can also place
the slices flat across the whole pie.)
Place the fig wedges across the pizza
and then sprinkle with the almonds.
Dollop more fig jam and swirl with
the extra virgin olive oil.

Feta and Bacon-wrapped
Fig Pizza with Pistachio
This pizza is perfect for its combined flavor
of sour, sweet and bacon, which is better
par-cooked in the pizza oven to eliminate a
lake of bacon fat on the pizza. This pizza can
also include dollops of the fig mascarpone
pudding recipe if you wish.
19-ounce (large) proprietary dough ball
6 ounces aged mozzarella
4 ounces feta cheese
10 dollops of fig jam
3 to 4 large slices of bacon
4 green figs, sliced in half
8 to 9 dollops fig-mascarpone pudding
(recipe in story)
1½ tablespoons crushed pistachio nuts
Place the bacon slices in a pan or
skillet and place on medium-high heat
for 3 to 4 minutes to just sweat the fat
off the slices. Remove, cool and slice
in half. Wrap each slice around the
halved figs and reserve for topping.
Create a large, 14-inch round disc and
top with the mozzarella and feta cheese.
Place into a 500 to 600 F oven for 6 minutes until the crust has set, the cheese has
melted and light golden brown.
Pull the pie from the oven and place
the fig jam dollops on the pie, followed
by the bacon-wrapped figs. Place the
pizza back into the oven.
When fully cooked and golden brown,
remove from the oven and dollop with
the mascarpone pudding, then sprinkle
with the chopped pistachio nuts. n
JOHN GUTEKANST owns

Pizza in Athens, Ohio.

Avalanche

D E C E M B E R 2 0 1 7 / P I Z Z AT O D AY. C O M / 3 9


http://escalon.net http://escalon.net http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - December 2017

Pizza Today - December 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Conversation
Man on the Street
Respecting the Craft
Respecting the Craft
At Your Service
Destinations
Destinations
Knead to Know
Pizza & Pasta Northeast Recap
Road to Pizza Expo
Menu Guide
2018 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - December 2017 - CT1
Pizza Today - December 2017 - CT2
Pizza Today - December 2017 - Pizza Today - December 2017
Pizza Today - December 2017 - Cover2
Pizza Today - December 2017 - Commentary
Pizza Today - December 2017 - 4
Pizza Today - December 2017 - 5
Pizza Today - December 2017 - 6
Pizza Today - December 2017 - 7
Pizza Today - December 2017 - Contents
Pizza Today - December 2017 - 9
Pizza Today - December 2017 - Contributors
Pizza Today - December 2017 - 11
Pizza Today - December 2017 - Expo Spotlight
Pizza Today - December 2017 - 13
Pizza Today - December 2017 - Interact
Pizza Today - December 2017 - 15
Pizza Today - December 2017 - Conversation
Pizza Today - December 2017 - 17
Pizza Today - December 2017 - Man on the Street
Pizza Today - December 2017 - 19
Pizza Today - December 2017 - Respecting the Craft
Pizza Today - December 2017 - 21
Pizza Today - December 2017 - At Your Service
Pizza Today - December 2017 - 23
Pizza Today - December 2017 - Destinations
Pizza Today - December 2017 - 25
Pizza Today - December 2017 - Knead to Know
Pizza Today - December 2017 - 27
Pizza Today - December 2017 - 28
Pizza Today - December 2017 - 29
Pizza Today - December 2017 - 30
Pizza Today - December 2017 - 31
Pizza Today - December 2017 - 32
Pizza Today - December 2017 - 33
Pizza Today - December 2017 - 34
Pizza Today - December 2017 - 35
Pizza Today - December 2017 - 36
Pizza Today - December 2017 - 37
Pizza Today - December 2017 - 38
Pizza Today - December 2017 - 39
Pizza Today - December 2017 - 40
Pizza Today - December 2017 - 41
Pizza Today - December 2017 - 42
Pizza Today - December 2017 - 43
Pizza Today - December 2017 - Pizza & Pasta Northeast Recap
Pizza Today - December 2017 - 45
Pizza Today - December 2017 - Road to Pizza Expo
Pizza Today - December 2017 - 47
Pizza Today - December 2017 - 48
Pizza Today - December 2017 - 49
Pizza Today - December 2017 - 2018 Menu Guide
Pizza Today - December 2017 - 51
Pizza Today - December 2017 - 52
Pizza Today - December 2017 - 53
Pizza Today - December 2017 - 54
Pizza Today - December 2017 - 55
Pizza Today - December 2017 - 56
Pizza Today - December 2017 - 57
Pizza Today - December 2017 - 58
Pizza Today - December 2017 - 59
Pizza Today - December 2017 - 60
Pizza Today - December 2017 - 61
Pizza Today - December 2017 - 62
Pizza Today - December 2017 - 63
Pizza Today - December 2017 - 64
Pizza Today - December 2017 - 65
Pizza Today - December 2017 - 66
Pizza Today - December 2017 - 67
Pizza Today - December 2017 - 68
Pizza Today - December 2017 - 69
Pizza Today - December 2017 - 70
Pizza Today - December 2017 - 71
Pizza Today - December 2017 - 72
Pizza Today - December 2017 - 73
Pizza Today - December 2017 - 74
Pizza Today - December 2017 - Product Showcase
Pizza Today - December 2017 - 76
Pizza Today - December 2017 - 77
Pizza Today - December 2017 - Pizza Today Yellow Pages
Pizza Today - December 2017 - 79
Pizza Today - December 2017 - 80
Pizza Today - December 2017 - 81
Pizza Today - December 2017 - 82
Pizza Today - December 2017 - 83
Pizza Today - December 2017 - 84
Pizza Today - December 2017 - 85
Pizza Today - December 2017 - 86
Pizza Today - December 2017 - The Marketplace
Pizza Today - December 2017 - 88
Pizza Today - December 2017 - 89
Pizza Today - December 2017 - 90
Pizza Today - December 2017 - 91
Pizza Today - December 2017 - 92
Pizza Today - December 2017 - 93
Pizza Today - December 2017 - 94
Pizza Today - December 2017 - 95
Pizza Today - December 2017 - 96
Pizza Today - December 2017 - Reader’s Resource
Pizza Today - December 2017 - Mike’s Monthy Tip
Pizza Today - December 2017 - Cover3
Pizza Today - December 2017 - Cover4
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