An extravagant pizza, this stars the compatible flavors of fig and gorgonzola, accented with sage. This recipe makes enough for two 12-inch pizzas.
- Combine warm water, yeast and rye flour to make sponge. Set aside in very warm place for 20 minutes.
- Stir in milk, olive oil, salt, flour and lukewarm water. Place dough on lightly floured work surface, and knead by hand for 10 to 15 minutes.
- Place dough in large mixing bowl, and set aside to double in very warm place. Punch down, and allow to rise for 40 minutes more. Place dough on lightly floured work surface, and divide into 2 balls. Place in mixing bowl, cover with oiled plastic wrap and refrigerate until ready to use.
- When ready to make pizzas, preheat oven to 500F.
- Remove one dough ball from refrigerator, and flatten on lightly floured work surface or cookie sheet. Using floured hands, work dough out by pulling in circle. Using knuckles, slowly stretch dough into large disc 12 inches round. Repeat with second ball of dough.
- Place discs on preheated pizza stone or pizza pan. Drizzle each with extra virgin olive oil.
- Place small pieces of gorgonzola on each dough circle. Add fresh figs and fig preserves, if using. Sprinkle with sage, and season with salt and pepper to taste. Bake in oven for 8 to 10 minutes, or until crust is browned. Top with greens, and serve.
The wine flavors of Red Zinfandel are sometimes compared to dried fruit, dark berries and chocolate. In other words: intense! And so is this pizza.
The combination of figs, gorgonzola and sage provides a nice balance of fruit, fat and bitterness, which will pair well with a wine such as a Red Zinfandel. Try Dashe Cellars Dry Creek Valley Zinfandel.
- Serving Size Serves 4
- Calories 830
- Carbohydrate Content 69 g
- Cholesterol Content 120 mg
- Fat Content 48 g
- Fiber Content 7 g
- Protein Content 32 g
- Saturated Fat Content 22 g
- Sodium Content 1430 mg
- Sugar Content 23 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g