Fig and Prosciutto Pizza on Rosemary Olive Oil Pizza Dough

For the pizza dough:
In a stand mixer bowl, whisk together flour, salt and olive oil. Set aside. Put the heated water into a small bowl then sprinkle yeast over the top and allow it to bloom for about 5 minutes.

Set stand mixer bowl onto the mixer and attach the dough hook. Turn mixer on and pour water/yeast mixture into the flour/olive oil mix. Mix on low for 3 minutes, then turn up the speed to medium for an additional 2-3 minutes or until dough becomes a ball and uniformly mixed.

Place dough into a greased bowl, cover with plastic wrap and allow to rise for 1-2 hours, or until it has doubled in size.

For pizza:
Preheat oven to 500 F.

Melt butter in a non-stick pan over medium heat. Mix the onions into the butter and saute the onions until caramelized. Stir occasionally until golden brown and soft. Remove from heat and set aside on a plate.

Slice dried figs into quarters and place them in a small microwave safe bowl. Pour balsamic vinegar over the top. Cover with plastic wrap, and microwave for 30 seconds. Then remove the bowl from the microwave and allow the figs to steep in the vinegar until you are ready to use them.

Crumble gorgonzola and set aside.

When dough has risen, put it on a pizza pan that has been sprinkled with cornmeal. Spread dough out with your fingers until it has reached its desired thickness. Top with pizza sauce, prosciutto, onions, balsamic figs, and crumbled cheese. Bake at 500 F for 10 minutes. Then remove it from the oven and let it sit to cool slightly. Then cut it so that toppings don’t go sliding all over the place. Devour whilst still warm! Goes great with a glass of red wine.

Adapted from The Pioneer Woman’s Pizza Dough.