One hour prior to cooking, place a baking stone in the oven and heat to 500 degrees F.
Roll out 1 pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon oil, 1/4 teaspoon minced garlic, 1 pinch each salt and pepper, and 1/2 teaspoon chopped rosemary. Be sure to leave an outer lip of 1-inch all the way around.
Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese on the pizza. Top with half of the prosciutto.
Shake the paddle lightly and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices. Serve immediately, garnished with 1/2 of the sliced scallion. Repeat with remaining dough.
In the bowl of an electric mixer fitted with the dough hook attachment place the whole-wheat flour, all-purpose flour, yeast, salt, and sugar. With the mixer on low speed, gradually add the oil and 1 1/3 cup lukewarm water. Knead on low speed until the dough is firm and smooth, about 10 minutes.
Divide the dough into 4 balls, about 7 1/2 ounces each. Line 2 baking sheets with parchment paper. Place 2 balls on each sheet and cover with a damp towel. Allow the dough to rise in a warm spot until they have doubled in size, about 2 hours.
To roll out the dough; dab your fingers in flour and then place 1 ball on a generously floured work surface. Press down the center of each ball with the tips of your fingers, stretching the dough out with your hand. When the dough has doubled in width, using a floured rolling pin, roll the dough out until it is very thin, like a flatbread. The outer border should be slightly thicker than the center. Transfer the dough with a spatula or the back of a knife, allowing it to fold up almost like an umbrella, to a paddle. Do not worry that the pizza is not round, you are looking for an 8 to 10-inch shape, a cross between an oval and a rectangle. If you get a hole, simply pinch the edges back together. Repeat with the remaining balls.
Yield: 4 (8 to 10-inch) pizzas
Place a medium-sized skillet over medium heat and, when it is hot, add the oil. Add the shallots and cook until they are softened, about 3 minutes. Deglaze with the red wine and reduce by half. Add the broths and vinegar, and reduce by half. Add the rosemary and sugar.
Lower the heat to low and cook until the sugar has melted, about 3 to 5 minutes. Add the figs and cook, stirring occasionally, until they are rehydrated, about 10 to 12 minutes. Cook until the mixture has the consistency of a liquidy jam, about 10 to 12 minutes. Use immediately, or cover and refrigerate up to 5 days.
Yield: about 1 cup
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