Ingredients
1 pint fresh figs, stemmed and halved
1/2 pound freshwater mozzarella
1/2 cup goat cheese with herbs
1 red onion thinly sliced
1/4 cup LunaOlivo Portofinoi balsamic vinegar, plus extra for drizzling
2 tablespoons olive oil, plus extra for drizzling
sea salt and freshly ground pepper
about 2 cups arugula
Pizza Dough:
2 packets active dried yeast
1 tablespoon honey
1-1/4 cup lukewarm water (110 degrees)
3 tablespoons olive oil
4 cups all-purpose flour
1/2 teaspoon sea salt
Place the yeast, honey and water in the bowl on an
electric mixer fitted with the dough hook. Add 3 cups flour and salt and
mix. While mixing slowly add remaining flour (1 cup) until the dough no
longer sticks to the sides of the bowl. Knead dough with mixer additional
10 minutes. Remove dough from mixer and knead by hand on a lightly
floured surface turning it 1/4 turns each time. When finished the dough
should be smooth and elastic. Place in a well oiled bowl, cover with a
damp towel and allow to rest in a warm place for 30 minutes or until doubled in
volume.
Divide dough into 6 portions, roll each with a rolling
piece or pat out by hand into 6-8" rounds. Place on counter or
baking sheet, cover with towel, and allow to rest for an additional 10 minutes.
(at this point you can refrigerate dough until ready to use- a few
hours).
Pre-heat grill to medium heat. Brush with olive oil
and chargrill for 4-5 minutes on each side or until cooked through. Layer
cheese, onions and figs on pizza place back on grill until cheese is just
beginning to melt. Remove from grill, add rocket leaves, drizzle with
additional balsamic vinegar and oil. Season with salt and pepper to taste
and serve.
To caramelize onions: In a medium saucepan over med-high heat saute onion slices in
olive oil until lightly browned, season with salt and pepper. Add
balsamic vinegar and de-glaze pan. Set aside
to cool until ready to use.
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