Pizza di Buongustaio means gourmet pizza, when you are really thinking outside the crust. For this pizza I took inspiration from dried figs, onions and gorgonzola dolce cheese. This is perfect to serve to dinner guests as a starter with a glass of gutsy red wine. Both the figs and onions can be cooked ahead of time leaving only the pizza dough to make and form in less than 10 minutes.
Makes 2 12-inch pizzas
- 1 package dried Calimyrna figs, stemmed (About 2 cups or 3/4 pound )
- 1 cup dry red wine
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large Vidalia onions, peeled and cut into thin rounds
- 1/3 cup red wine vinegar
- Salt to taste
- Grinding black pepper
- 1 recipe Quick Yeast Dough for Pizza
- 1 cup crumbled Gorgonzola Dolce cheese
- Place the figs in a medium size sauce pan and pour in the wine and balsamic vinegar. Bring the mixture to a boil then lower the heat to simmer and uncovered, turning the figs occasionally until they are glazed looking and all the liquid has been absorbed. Transfer to a food processor and pulse to a paste. Set aside. (This step can be done a couple of days ahead of time).
- Heat the olive oil and butter over medium heat in a large sauté pan. Add the onions and cook until they soften. Pour in the wine vinegar and mix well. Lower the heat and allow the onions to cook slowly, stirring them occasionally until they are very soft and glazed looking. Add salt and pepper to taste. Cool.
- Preheat the oven to 450°F.
- Divide and shape the dough into two 12-inch round pizzas. Place each one on a parchment-lined baking sheet.
- Divide and spread the fig paste over the top of each pizza. Spread the onions over the top of the paste. Bake for 12-15 minutes. Sprinkle the cheese on the pizza 3 minutes before ready to take out of the oven. Serve warm.
This recipe was featured on Season 21 - Episode 2119.
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