Our web guy, Brad, made a pizza with figs, balsamic vinegar and stinky
blue stilton and paired it with a way oldie, Gino’s Zin. He shared that
recipe with us and since the profile of this new Zin is similar to that
Gino’s Zin, we thought we would give it a try. From our kitchen to
yours, we bring you our adaptation of Brad’s pizza, Figgy Pizza.
one recipe pizza dough (your favorite or buy it from Trader Joe’s)
6 figs (fresh or dried but reconstituted) or fig jam
1/2 cup balsamic vinegar, plus some for drizzle
3 slices prosciutto, ripped up into bite sized pieces
1/4 cup Parmesano Reggiano, grated
1 cup arugula
If reconstituting figs, boil for about 10 minutes until soft.
Roll out dough and place on your floured or cornmealed pan or pizza stone.
up figs into a rough 1/8th; we liked smaller pieces of fig. Place fig
bits into a bowl and pour in the 1/2 cup of balsamic vinegar. Allow
figs to absorb vinegar.
Once all or almost all vinegar is
gone, scatter the fig and prosciutto pieces around the dough. Allow
pizza to sit a couple of minutes for the juices from the fig to spread
onto the dough.
If you are using fig jam, spread jam lightly
on dough to coat evenly, drizzle with a little balsamic vinegar and top
with prosciutto. Bake according to dough directions or about 8 to 10
minutes in a 475 degree oven. Remove pizza and top with Parmesan and
arugula and drizzle with balsamic vinegar. Return to oven for another
couple of minutes.
Remove, cut up, and enjoy with your Zin.