Sourdough Whole Wheat Fig Prosciutto Pizza
With Gorgonzola & Arugula
This recipe is a mashup of two or more recipes that started with
the "Shannon Pizza" in the book, "The United States of Pizza" This
recipe called for whole wheat pizza dough, but it wasn't sourdough
based and that led me down a "rabbit hole" looking for similar
recipes.
The dough
Ingredients
- 1.5 cups sourdough starter – it should be at
peak activity (recently fed and at least doubled in size) – in a
similar state you’d add it to your bread recipes.
- 1.5 cups flour – we use 3/4 cup bread flour
(or white all purpose or 00 pizza ) and
3/4 cup whole wheat. For an extra hearty sourdough pizza crust,
you can increase the whole wheat ratio, though it will likely be
more dense. For a super fluffy crust, go lighter on the whole
wheat and heavier on the white.
- 2 Tbsp extra virgin olive oil
- 1 tsp salt
- 1 Tbsp honey – this isn’t absolutely essential,
though it helps feed the yeast for a nicer rise, and also adds a
welcome tiny touch of sweetness. Did you know that most pizza
shops add cane sugar to their dough?
- Up to a 1/4 cup of warm water
- Optional, but delectable – 1/2 tsp onion,
1/2 tsp garlic powder*, and 2 heaping Tbsp of chopped fresh
oregano. Substitute fresh oregano for 1 Tbsp dried. (this is
from the page the recipe was taken from; we didn't add any
seasonings)
Instructions
1) Mix Dough
In a large mixing bowl, combine the
called-for flour, active sourdough starter, olive oil, honey,
salt, (chopped herbs and seasonings.) Lightly mix.
Next, slowly add up to a quarter cup of warm water – you
may not need all of it! Pour in
small amounts of water at a time, mixing and assessing the
consistency of the dough as you go. I typically mix my sourdough
with clean bare hands. It doesn’t need to be heavily kneaded. Form
the finished pizza dough into a ball, and leave it in the bottom
of your mixing bowl.
If you’re accustomed to
making sourdough bread, keep in mind this dough shouldn’t be quite
as wet or gooey. However, it shouldn’t be crumbly and dry, like
when you make sourdough crackers either! The amount of water
needed will vary depending on the hydration and consistency of
your sourdough starter. The last time we made this, I added the
whole ¼ cup of water but found I needed to add just a pinch more
flour afterwards to get it how I like it.
2) Proofing
After mixing, cover the bowl and dough with a tea towel. A damp
tea towel will help it maintain even more moisture. Allow the pizza dough to proof for at least
30 minutes, up to several hours. We
opt for a longer proof (about 3 hours) for a better rise! You can
go beyond this if you wish. The more fermentation time, the
healthier it is and easier to digest too. [We mixed dough early
morning and let it proof all day until just before supper]
https://homesteadandchill.com/cast-iron-sourdough-pizza-crust/
Ingredients
- 9-oz package mission figs (original recipe called for 3-oz and
1/2 cup apple juice, we used the whole box and saved what we
didn't use for later )
- 1- cup apple juice
- 2- teaspoons butter
- 2-cups shredded mozzarella (original recipe called for 1-cup)
- 4-oz thinly slice prosciutto (we used what we had from
Newsom's Hams Old Mill Store, Princeton, KY, probably more than
4-oz)
- 1/2 cup or so crumbled Gorgonzola
- 1/2 onion, thinly sliced and caramelized
- 2-3 handfuls of arugula
- balsamic reduction
- flaky sea salt
(The first six ingredients came from the Shannon Pizza)
What to do
- At least thirty (30) minutes before baking the pizza, place
the pizza stone in the oven and heat to 500 deg (pizza can be
done on a pizza pan or screen
- Chop the figs and combine with the apple juice and butter in a
small sauce pan. Simmer over medium heat until the figs are soft
and all the liquid has been incorporated. Mash the figs with a
fork until they are a jammy consistency. (we did this some time
before constructing the pizza and needed to add a splash of
juice to have a spreadable consistency.)
- Thinly slice the onion and then caramelize in a frying pan
with a slight amount of olive oil.
- Construct the pizza.
- On a floured surface roll out the dough to around 12" in
diameter; we used a peel to transfer the pizza to the stone;
we stretched the dough to cover the pan.
- lay a piece of parchment paper on the peel and transfer the
dough to the peel
- spread a thin layer of the fig jam on the pizza leaving a
thin 1/2" border of dough around the outside
- Brush the exposed dough with OO
- Evenly distribute the caramelized onion over the pizza
- Evenly distribute the mozzarella over the pizza (use what
you deem necessary) Don't go past the jam.
- Ball up the prosciutto and evenly space around the pizza,
(we had nine) as well as three in the center
- Slide into oven onto the pizza stone and bake for ten (10)
minutes. Lift the edge to check if bottom is brown
- When done and out of the oven, sprinkle with the Gorgonzola
- Let rest for five (5) minutes before distributing the arugula.
- Drizzle with the balsamic reduction
- Eat