Prune Prosciutto and Gorgonzola Pizza

When I got a bread maker I decided to start making pizza at home. I love the combination of sweet and salty and this pizza is always a delightful surprise to those who start out skeptical. I usually make it with figs instead of prunes, but I ran out this time and it turns out prunes are just as good! This recipe makes two pizzas so you can keep the second dough in the freezer, though we always end up making a second pizza.

Prune and Prosciutto Gorgonzola Pizza
Each pizza serves 2-3 people

Pizza dough (if you want to make it you can buy it at a store):
Makes two pizza doughs
1 cup of room temperature water.
1 tbsp. of olive oil
2 1/2 cups of bread flour
1 tbsp. of sugar
1 tsp. of salt
1 tsp. of active dry yeast
1 tsp. of vegetable oil

Toppings:
7 slices of prosciutto
2 cups of prunes
2 1/2 cups of gorgonzola, crumbled

INSTRUCTIONS:

For the pizza:
Add each ingredient in the order mentioned above in the bread maker. Use your bread maker manual to determine mode and cooking time. Mine takes 1 hour and 45 minutes.

Preheat the oven to 420°F (215°C).
With lightly floured hands, shape the dough into a ball and divide it in half. Press the dough down firmly with your palm and then use a rolling pin to roll out the dough into a 12 inch pizza.
Cut up the prunes into pieces. Add the slices of prosciutto so that they cover the whole surface. Spread the prunes out evenly and then add the crumbled gorgonzola.
Place the pizza on your pizza pan, if you don’t have one you can add parchment paper to a cookie sheet to make sure the pizza doesn’t stick.
Place the pizza in the oven for about 20 minutes or until the edges turn a golden brown.
Keep the other dough in the freezer or use it for a second pizza!

Storage:
Keeps a few days in the fridge and up to 2-3 months in the freezer.

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