Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
One hour prior to cooking, place a baking stone in the oven, and heat to 500 degrees. Roll out one pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon oil, 1/4 teaspoon minced garlic, 1 pinch each salt and pepper, and 1/2 teaspoon chopped rosemary. Be sure to leave an uncovered, 1-inch-wide outer lip all the way around. Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese on the pizza. Top with half the prosciutto. Shake the paddle lightly, and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices. Serve immediately, garnished with half the sliced scallion. Repeat with remaining dough. Makes 2 pizzas. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 pizzas" Per serving: 491 Calories (kcal); 45g Total Fat; (77% calories from fat); 25g Protein; 6g Carbohydrate; 101mg Cholesterol; 1817mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: Recipe from Todd English and Sally Sampson Converted by MM_Buster v2.0n.
