BALSAMIC FIG PROSCIUTTO PIZZA

INGREDIENTS:

FOCACCIA CRUST

• 2 1/4 cups bread flour 
• 1 teaspoon instant yeast
• 1 1/2 teaspoon salt 
• 1 cup warm water (110°F) 
• 4 teaspoon extra-virgin olive oil

TOPPINGS

• 1/2 cup Gorgonzola
• 1/4 cup fig jam
• 1/8 cup grated parmesan cheese
• 4 slices or 2 ounces of Prosciutto 
• MNMLST Balsamic Vinaigrette, for drizzling

INSTRUCTIONS:

1. Mix flour, yeast, salt, and water in a stand mixer for 5-7 minutes until no dry spots and the dough comes together.  
2. Cover and leave in a warm spot (oven with the light on) or overnight in the fridge for up to 48 hours. 
3. Bring to room temperature for 1-2 hours then drizzle extra-virgin olive oil (about 4 teaspoons) in a 10x15 Detroit-style pizza pan and spread the dough out evenly. Wait 10 minutes to stretch again to the edges. 
4. Preheat oven to 425°F and bake until golden brown for 15-20 minutes. 
5. Remove from oven and sprinkle with toppings. Return to oven and Bake an additional 5 minutes to crisp the prosciutto and melt the cheese.
6. Drizzle with a generous amount of MNMLST Balsamic Vinaigrette and serve warm.