I’m afraid to admit this, but I think there’s something you should know…
I hated pizza until I was 15 years old.
“What?! Hate pizza?? Are you broken?!”
Okay, hate is a strong word. If a slice was offered at a party, or if it was the only option for take out that everyone could agree on, I would eat it. But it was never something I truly enjoyed. And do you know why? Because I never had good pizza.
*Cut to present-day Ashley, who could literally shed a tear at the sight of a warm slice…and may be doing so right now just at the thought of one*
After eating my first good slice of pizza, something changed inside me and now I pretty much treat pizza as it’s own food group. Because the Food Pyramid is all about balance, right?
Today’s pizza is inspired by one of our favorite restaurants: Chow Food and Beverage Co. in Clinton, CT. The “Figgy Stardust” is loaded with smoked gouda, gorgonzola, prosciutto and a red wine balsamic fig sauce, and has all the right flavors to make it an instant classic. So, of course, I had to learn how to make it at home for on-demand yumminess. And because I love you and want to keep you well-fed like your friendly neighborhood Abuela, I wrote it all down for you to learn too. You can thank me later.
*All measurements and actions are bolded below. Tools you will need are underlined.*
- 1 Whole Wheat Pizza Dough, fresh
- ½ Cup Balsamic Fig Jam
- 1 Cup Smoked Gouda, grated
- ¼ Cup Gorgonzola
- ¼ Cup Parmesan, grated
- 3 Slices of Prosciutto
- 2-3 Dried Figs, thinly sliced
- 1-2 Tbsp Olive Oil
- Pinch of Yellow Corn Meal
- Pinch of Flour
- Handful of Arugula
- Set out your pizza dough to rest at room temperature in its original packaging for 30-60 minutes.
- Preheat oven to 4250F
- Prepare your cast iron skillet by coating the bottom of the pan with a drizzle of olive oil and a generous pinch of corn meal. Distribute evenly around the pan and 1” up the sides using a small silicone brush.
- Remove pizza dough from its packaging, lightly sprinkling all sides with flour for easier handling.
- Carefully stretch out dough in a circular form until it is 1-2” wider that the bottom of the cast iron pan, and an even thickness throughout.
- Place pizza dough in your cast iron skillet and use your (clean!) fingers to press all around the center of the dough until it has reached an even thickness throughout.
- Press the remaining dough 1″ up and around the sides of the pan, until it is evenly thick all around (I like to make the sides only slightly thicker than the center).
- Add Fig Jam and distribute evenly around the pizza using the same silicone brush as step 3 (make sure to rinse the brush clean, first).
- Sprinkle ½ cup of Gouda evenly around the pizza.
- Tear each slice of prosciutto in half and distribute evenly around the pizza.
- Top with remaining Gouda, Parmesan, and Gorgonzola. Place thinly sliced figs (I like to cut them diagonally for a wider slice) around the pie.
- Place in oven and bake for 25 minutes.
- Remove from oven and let cool for 5 minutes. Transfer to serving platter.
- Top with a ring of fresh arugula and serve remaining fig sauce on the side for drizzling.
Click here for the best homemade Balsamic Fig Jam ever.