Decided to go with something I have roots with and more importantly, would want to eat myself. Having a chili component I wanted a sweet component as well. Prosciutto, Fig, Gorgonzola and Balsamic met those requirements for me, so without further ado I present to you
Dinner: Prosciutto and Fig Rustico
Dough
- 2 Cups Bread Flour
- ¾ Cup Warm Water (110°F/43°C)
- 2 T. Honey
- 1 T. Olive Oil
- 2 t. Kosher Salt
- 1 t. Instant Yeast
- Mix all ingredients in stand mixer or food processor.
- Once combined, either run for 5 more min or kneed by hand for 10. Ideally you can stretch a small piece of dough between your fingers and create a light transparent window without tearing.
- Oil a glass bowl and put dough (rolled into ball) in the bowl. Coat top of dough with oil (just so it doesnt dry) and cover with plastic wrap.
- Put in fridge for 18 hours or up to 5 days.
- Makes 2 medium sized pizzas.
Sauce
- 4 lbs. Fresh San Marzano (or Roma) Tomatoes
- 1 Large Yellow Onion
- 4-5 Cloves Garlic
- 3 T. Fish Sauce (yes Im serious, try it
)
- 1 T. Chili Flake
- 1 Bunch Fresh Basil
- Salt and Pepper to Taste
- Bring large wide mouth pot with water to simmer on stove.
- Wash and remove Stems from tomatoes. Cut a small X in bottom of tomatoes and set aside.
- With slotted spoon cook tomatoes for 20-30 seconds in water then remove and set aside.
- Peel the skin from all the tomatoes and place in bowl.
- Crush the tomatoes by hand. I leave the seeds because they do not alter the flavor contrary to popular belief. Set the crushed tomatoes aside.
- Chop onion very finely and sauté in pot with a little olive oil until translucent. Add chopped garlic and chili flake and cook 30 seconds more.
- Add tomatoes and cook on low for 1-2 hours, stirring occasionally.
- Add fish sauce, then cook 15 minutes more. Then add S+P to taste.
- Ladle sauce into jars adding a few large basil leaves to each jar. Put on lid tightly and process per canning instructions.
Balsamic Chili Reduction
- 2 Cup Balsamic Vinegar
- ½ Red Fatalii Chili (Deseeded)
- 2 T. Honey
Add all ingredients in small sauce pan and cook on low until reduced and thickened (about 20 min)
Remove the chili and transfer liquid to another dish/cup to cool.
I think every great culinary creation deserves a great cocktail to help the palate accept and process the flavors it is receiving... that or I just really like drinking
!
Cocktail
- 1.5 oz. Vodka (7 Bottle Primo Vodka
)
- 3 oz. Grapefruit Soda (San Pellegrino)
- 1/3 oz. Campari
Fill a lowball glass to the top with ice. Shake the vodka in ice, strain and pour into rocks filled glass. Give a light stir, then float Campari on top.
Pizza Time
- Prosciutto
- Fig
- Gorgonzola
- San Marzano Sauce
- Parmasan Regiano
- Roasted Garlic
- Fatalli Balsamic Glaze
- Chive
Preheat oven to as hot as it goes, in my case 550° F. After the oven is up to temp, preheat your stone (30 min) or pan (10 min) before adding your topped pizza.
Take your dough out and let it rise for 1-3 hours. After that stretch it out on a well floured surface. Add your toppings (preferably already brought to room temp!).
In my case this process was as follows
- Oil crust with brush, LIGHTLY sauce the interior, roasted garlic, figs (skin side down), gorgonzola, parmesan regiano.
- Put in oven and bake. Cooking times will vary (for me was 9 min) greatly depending on many things, your dough, toppings, etc so start with 7 min and check frequently after that, just try not to open the door if you can.
- Pull pizza and add prosciutto, then drizzle with balsamic chili glaze.
Let cool and Enjoy!
Nice touch w/ the beverage, along with a nice pie ...
