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
- 戮 Cup Warm Water (110掳F/43掳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 saut茅 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
- 陆 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掳 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 ...
