2 1/2 cups warm milk
1/2 ounce dry active yeast
2 lbs, 4 ounces bread flour
1/4 cup Filippo Berio olive oil
1 teaspoon salt
2 ounces honey
2 1/4 cups Milk
1 vanilla bean, split and scraped
1/2 cup plus 1 tablespoon granulated sugar
6 tablespoons cornstarch
1 large egg
4 large egg yolks
4 tablespoons unsalted butter
1/4 teaspoon salt
14 ounces well-drained ricotta cheese
8 ounces confectioner's sugar
1 pound Fresh Apricots
4 ounces sugar
2 ounces butter
2 ounces Ben Rye Sweet white wine
8 ounces fresh Black Mission Figs
3 ounces sugar
3 ounces balsamic glaze
1 ounce butter
Dissolve the yeast in the warm milk and let stand a couple of minutes in a large bowl; stir in the honey and olive oil. Combine salt and flour together and fold in until it forms a soft ball; additional flour might be needed.
Transfer to a clean bowl and cover; let stand until double.
When the dough is ready, punch and divide into 8 individual dough balls; rest on a floured surface and cover.
When ready to top, flatten each with your hands and shape into 6-inch diameter rounds. Transfer each onto a cornmeal-dusted peel or a sheet pan.
The Cream Filling
Place the sugar and cornstarch in a small bowl and mix to combine. Add the egg, egg yolks, and 1/4 cup of the milk and mix until it forms a smooth paste.
Place 2 cups of the milk and the vanilla bean in a pot and bring to a boil over high heat, remove the bean.
Pour the boiled milk over the yolk mixture while whisking. Strain the mixture through a sieve back into a clean pot, taking care to scrape the mixing bowl well. Bring back to a boil over medium heat, whisking all the while; cook until mixture thickens.
Transfer to a clean bowl; add the butter and salt; cover and chill. Fold in the Ricotta Cheese and confectioner's sugar before using .
Cut the apricots around the seam, twist in half and lift out the seed; cut into quarters.
Place the sugar and butter in a shallow pan over medium heat until the sugar is dissolved and it turns a light golden color. Add the Ben Rye and reduce by half; remove from the heat and add the apricots. Set aside to cool.
Cut the figs in quarters; place the sugar and butter in a shallow pan with the glaze and bring to a boil. Add the figs and cook for 5 minutes; strain and cool.
Build the Pizza
Place 3 ounces of the custard onto each of the dough circles, leaving one half inch of dough around the edge. Place the apricots in a decorative fashion on each of the pizza; bake for 15-20 minutes or until pizza is a golden color.
Remove from the oven; place each on its own plate and drizzle with the fig reduction.
Garnish each plate with a drop of Sweet Ricotta cream, 1/2 a fig and a fresh mint leaf. Finish with a dusting of confectioner's sugar.
This recipe is featured on show 1926 - Cooking Live with Lynn Mansel.
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