- 1 package fresh figs, cut in 1/2 or quartered (or dried soaked overnight in the apple juice)
- Apple juice, to cover
- 2 tablespoons brown sugar or honey
- 5 to 6 ounces grated fontina
- 5 to 6 ounces grated Gruyere
- 6 ounces shredded mozzarella
- 3 ounces crumbled blue cheese
- Prosciutto, to taste
Put the figs in a bowl and cover them with apple juice. Let soak for 15 minutes. Add the figs and a touch of apple juice to a saute pan over low heat. Add the brown sugar and cook until the liquid has reduced to a syrup.
- 1 packet dry yeast
- 3/4 cup warm water
- 1 teaspoon sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 1 teaspoon kosher salt
- 1 to 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
Preheat the grill and the oven 400 degrees F.
Mix the yeast, water and sugar together until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
Using a stand mixer, add the flours, salt, olive oil and vinegar. Mix until the dough has formed into a ball, approximately 3 to 4 minutes. Put the dough in an oiled bowl, cover with plastic wrap and let rise for 30 minutes.
Roll the dough into 1 large pizza or smaller sizes to use as appetizers.
Put the dough on a preheated pizza stone, if baking in the oven or a mesh grilling tray, if using the grill. Cook until the dough is firm enough to add toppings.
Sprinkle fontina, Gruyere and mozzarella over the pizza. Use only a small amount of blue cheese so you don't overwhelm the overall flavor. Scatter the glazed figs and long strips of prosciutto on top of the cheese. Put the pizza back in the oven or on the grill until the cheese has melted and the edges have reached your desired golden crisp color or crunchy texture. Remove the pizzas to a cutting board and slice.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.