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Stumble It!
I had this Pizza at a local resturant in Scottsdale and it was the greatest!!
Ingredients:
Dough 12 oz
Fig Compote 4 oz
Prosciutto 1 oz
Gorgonzola 3 oz
Shred Fontina 4 oz
Julienne Basil Pinch
Sauce
1/2 Pound Dried Black Figs
1 Cup Port Wine
2 Cups Water
1/4 Cup Granulated Sugar
1 Tablespoon Balsamic Vinegar
Instructions:
Roll out dough to 12" circle. Spread fig compote evenly and lay down prosciutto. Top with cheeses.
Place in oven for 6-8 min, or until done. Take out and put on peel. Finish with julienne basil. Cut in 8 even slices.
Fig Sauce:
1/2 Pound Dried Black Figs
1 Cup Port Wine
2 Cups Water
1/4 Cup Granulated Sugar
1 Tablespoon Balsamic Vinegar
Cut stems off of figs. Place figs in pot and add port wine. Add water and sugar and bring to simmer.
Simmer for about 30 minutes, stirring periodically. When figs are soft turn heat off and place in refrigerator for 20 minutes, until cooled down enough to puree. Place the figs and liquid in a food processor and puree for 45 seconds until smooth. Place the figs into a bowl. Add balsamic vinegar and mix. Place the compote into the refrigerator and allow to cool fully before use
