Todd English'S Fig And Prosciutto Pizza

• 2 rounds Figs Pizza Dough
• Cornmeal, for sprinkling
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 2 pinches salt
• 2 pinches freshly ground black pepper
• 1 teaspoon chopped fresh rosemary leaves
• 1/2 cup Fig Jam (recipe follows)
• 4 ounces Gorgonzola cheese, crumbled into pea-sized pieces
• 3 ounces thinly sliced prosciutto
• 1 scallion, thinly sliced lengthwise, for garnish

1. 1. One hour prior to cooking, place a baking stone in the oven, and heat to 500u0b0.
2. 2. Roll out one 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. Leave an uncovered, 1-inch-wide outer lip all the way around.
3. 3. Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese on the pizza. Top with half the prosciutto.
4. 4. Shake the peel 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 half the sliced scallion. Repeat with remaining dough.
5. Fig Jam
6. Makes about 1 cup
7. 1 teaspoon canola or vegetable oil
8. 3 shallots, diced
9. 1 cup red wine
10. 1/4 cup Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
11. 1/4 cup veal broth, or Homemade Beef Stock, or canned low-sodium beef broth, skimmed of fat
12. 3/4 cup balsamic vinegar
13. 1 teaspoon chopped fresh rosemary leaves
14. 1/4 cup sugar
15. 1 rounded cup dried mission figs, quartered
16. 1. Place a medium 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.
17. 2. Lower the heat to low, and cook until the sugar has melted, 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, 10 to 12 minutes. Use immediately; or cover, and refrigerate up to 5 days.
18. Recipes from "The Figs Table," by Todd English and Sally Sampson. Copyright 1998 by Todd English and Sally Sampson. Reprinted by permission of Simon & Schuster, Inc.

dough, cornmeal, extravirgin olive oil, garlic, salt, ground black pepper, rosemary, fig, gorgonzola cheese, scallion

Taken from www.epicurious.com/recipes/member/views/todd-englishs-fig-and-prosciutto-pizza-50072978 (may not work)