When popping the bubbles in the dough in step 3, do so gently to avoid scratching the nonstick pan.
California Fig, Fontina, Goat Cheese and Prosciutto Skillet Pizza
Servings 2 people
- 1 cup shredded fontina cheese
- 1/2 cup crumbled goat cheese
- 2 ounces sliced deli prosciutto chopped
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/4-inch pieces
- 1/2 cup fresh basil finely chopped
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup beer
- 7 tablespoons olive oil
- FOR THE TOPPINGS: Combine all ingredients in medium bowl; refrigerate while preparing dough.
- FOR THE DOUGH: Combine flour, baking powder, sugar, and salt in food processor. With processor running, slowly add beer and 1 tablespoon oil and process until dough pulls away from sides and forms shaggy ball, about 1 minute. Using floured hands, form dough into tight ball and cover loosely with plastic wrap; let rest 10 minutes. (Dough can be wrapped tightly in plastic and frozen for up to 1 week.)
- Divide dough in half. On lightly floured surface, roll each half into very thin 9-inch round. Heat 3 tablespoons oil in large nonstick skillet over medium heat until just smoking. Transfer one dough round to skillet and cook, poking any bubbles that form with fork, until bottom is deep golden brown and crisp, 3 to 4 minutes. Flip dough and sprinkle with half of cheese mixture. Reduce heat to low and cook, covered, until second side is crisp and cheeses have melted, about 5 minutes. Transfer pizza to cutting board. Wipe out pan and repeat with remaining oil, dough, and toppings. Slice into wedges. Serve.
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