Truly Madly Pizza by Suzanne Lenzer

Author:Suzanne Lenzer
Language: eng
Format: epub
Publisher: Rodale
Published: 2015-06-08T16:00:00+00:00

Somewhere between the spicy sausage and loamy mushrooms, he failed to notice that what was binding all of it together was the milky, sweet smear of fresh ricotta.

PROSCIUTTO, SWEET FIGS, AND MOZZARELLA WITH BALSAMIC

Is this a cliché? Probably, but there’s a line in a song from one of my favorite singers, Lloyd Cole, that goes like this: “The reason it’s a cliché is because it’s true.” Which is what this combination is, true to exactly what a pizza should be. When prosciutto is good, it can be as sweet as it is salty; when figs are ripe, they’re sweet and sensual; fresh mozzarella should be milky, rich, and clean tasting; and decent balsamic is fruity and bright, lightening up the richness of the other ingredients. The combination may be a cliché, but with good reason.

1 ball pizza dough, thawed if frozen

About 3 ounces fresh mozzarella cheese, torn into bite-size pieces

4 to 6 slices prosciutto

4 fresh figs, quartered

Olive oil

Balsamic vinegar

Preheat the oven to 550°F.

Shape the pizza crust as directed in the master recipe.

Top the pizza with the mozzarella and prosciutto. Randomly scatter the figs over the prosciutto.

Transfer the pizza to the oven and bake until the crust is nicely browned and the cheese has melted, 6 to 10 minutes. To serve, drizzle the pie very lightly with olive oil and balsamic vinegar.

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