Fresh fig pizza
On a recent thread in the Hotline, someone mentioned using fresh figs, goat cheese and prosciutto on a pizza. I did ask what temperature and how long this should be baked, but the original poster apparently didn't return to the thread, so I'm asking this group! I figure the figs and prosciutto might warrant a slightly lower temperature than most pizzas, but I really don't know. What do you recommend?
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I bake pizza much as Quinciferous suggests, but do not broil it. I crank the oven up to 250 C, which is 500+F. I let the oven preheat for at least 30 minutes (I am in Germany and the ovens are considerably smaller than the oven on a US stove) AND I preheat some cast iron skillets in the oven. I use a standard pizza dough recipe, but add a tablespoon of olive oil, which gives the dough a good texture and make individual sized pizzas. I roll the dough with a rolling pin--the base should be quite thin. then, I put a bit of olive oil in the cast iron pan and toss in corn meal. I add the dough base, spread a bit of olive oil on the dough and then quickly add the toppings, which I have prepared before hand. Pop the pan back in the oven and bake until done. This doesn't take long, perhaps 7 or 8 minutes.
You can substitute peaches or nectarines for the figs, or as we move into the autumn, use pears, Gorgonzola, and walnuts. Carmelized onions would be appropriate for any of these combinations!
The way I do it, the pizza is thin and cooks fast in a hot oven from the top, and from the hot stone from the bottom. My pizzas are never, ever, ever soggy.
For what it's worth, this is my go-to pizza dough: