Last summer on Cape Cod we ordered pizza from a restaurant in Falmouth called Stone L’Oven. Every last pizza we tried was delicious, but there were two flavors in particular that really stole my heart. I’ve been meaning to recreate them since July and finally got around to making one of them. (The second favorite flavor will have to remain a mystery until I can get a post together!)
Pizza is sort of becoming my thing. The last few times we’ve had guests over it’s what I’ve made. It’s great all hanging out while the pizzas come out of the oven, one-by-one. The cooking and the eating get all mixed up together and it’s a lot of fun. And, not to brag, I’ve gotten really good at making pizza. I am planning to write a comprehensive post with all the tips and tricks I have, but for now you’ll just have to settle for a totally amazing pizza flavor – fig and prosciutto.
THIS PIZZA. So good. It almost beats the honey goat cheese and caramelized onion pizza. (I’m coming to realize no pizza will ever actually beat that one, but coming close is an accomplishment!)
This pizza is the perfect combination of salty and sweet and is drizzled with a delectable balsamic glaze. It’s so tasty you won’t know what to do with yourself.
Also, my new trays from Q Squared NYC were perfect for pizza night. I just fall in love all over again every time I use Q Squared’s dishes! We’ve entertained a few times since my dishes arrived – they always come in handy (especially eating outside) and look gorgeous to boot. Love, love, love.
- In a very small sauce pan, heat about ¼ - ½ cup of balsamic vinegar over medium heat. Add a bit of the cornstarch mixture and whisk well while the vinegar warms up. It should warm up pretty quickly and you want the texture to end up being like a thin syrup. Adjust amount of cornstarch accordingly. As soon as the vinegar has warmed and thickened, remove from heat and set aside. (side note: I recently discovered STAR makes a bottled balsamic glaze and I love it, so that's what I use now!)
- Roll out pizza crust then brush on a thin layer of olive oil across the surface. Place dollops of fig jam evenly around the pizza. Spread a small handful of caramelized onions around the pizza. Sprinkle with prosciutto and gorgonzola cheese then lay the slices of mozzarella over the top. Sprinkle evenly with salt and pepper then bake.
- When pizza comes out of the oven, drizzle with balsamic glaze and serve.
This post was sponsored by Q Squared NYC.