Recipe courtesy of Tiffani Thiessen

Fig, Prosciutto and Blue Cheese Pizza

  • Level: Intermediate
  • Total: 1 hr 55 min (includes standing and rising times)
  • Active: 45 min
  • Yield: 2 servings
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Ingredients

Dough:

One .25-ounce packet active dry yeast

2 teaspoons sugar 

1 cup all-purpose flour, plus more for flouring the work surface 

1 cup whole-wheat flour 

1 teaspoon kosher salt 

2 tablespoons olive oil, plus more for coating the bowl 

Pizza:

4 slices prosciutto

8 fresh figs, cut in half 

3 to 4 ounces blue cheese, crumbled 

Directions

  1. For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
  2. In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
  3. Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
  4. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
  5. Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
  6. For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
  7. Transfer the crust to a baking sheet. Lay the prosciutto slices over the crust, then top with the figs and blue cheese. Bake until the cheese melts, about 7 minutes. Serve immediately.

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