Courtesy of Milano
Executive Chef Scott Krause
594 New Loudon Road, Latham, NY
2 oz Dried Mission Figs
3 oz Port Wine
Simmer until the wine had reduced by half and puree with an emersion blender.
1 6.25 oz pizza dough
2 oz Mountain Gorgonzola cheese
1 ea Roasted Shallot (sliced)
2 oz Proscuitto (paper thin, juliened)
4 oz Fontina cheese
1 tsp Balsamic syrup
Preheat the oven to 400 degrees..
Let the dough sit at room temperature for about 30 minutes.
Roll out the dough using a rolling pin
Spread Fontina cheese equally about the dough.
Place the shallot, fig jam mixture, Gorgonzola cheese equally about the pie.
Place the pizza onto a pizza stone and place in oven
(use corn meal or semolina on the pizza peel to keep the pie from sticking).
Cook the pizza until the edges are slightly brown and the bottom is brown
(about 10-14 minutes).
Switch the oven to broil and brown the top (about 3-5 minutes).
Remove, garnish with the Prosciutto and balsamic glaze.
Slice into 6 or 8 slices and ENJOY!