2 8 oz pizza dough balls
1 cup PEJU pizza sauce
2 cups gruyere cheese, shredded
8 fresh or dry black Mission figs, sliced
8 large slices of prosciutto
½ cup mascarpone cheese
2 cups of fresh petite arugula
1 tbsp of virgin olive oil
4 tbsp olive oil
2 tbsp fresh garlic, chopped
½ cup yellow onion, small dice
4 cups tomato puree
1 tbsp brown sugar
3 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
Salt and ground white pepper to taste
Remove dough from fridge 2 hours before pizza assembly. Dough should be room temperature
Position pizza stone or sheet pan on the middle rack. Preheat oven to your highest temperature and let heat for an hour before cooking
Place risen ball of dough on a floured surface and softly press dough with your fingertips. Form edges by gently pushing down around the perimeter and rotating the dough
When you get to an 8″ circle, pick up dough and gently pull edges until you get a 14” round shape. Keep edges thicker than the center
Place shaped dough on a floured pizza peel, and gently slide the pie back and forth to ensure it does not stick
Add pizza sauce using a culinary brush. Add the gruyere cheese and figs
Slide pizza onto the stone. Bake for 4 to 5 minutes, then rotate and continue to bake for 4 minutes or until cheese is melted and crust is golden. Remove pizzas from oven.
In a small bowl, toss arugula with olive oil
Add prosciutto, mascarpone cheese, and top with arugula. Cut pizza into slices and enjoy!
Add olive oil to a medium sauce pan and heat over medium heat. Add garlic and onions, sauté until soft and translucent.
Add tomato puree, sugar, salt, and white pepper. Bring it to a low simmer for about 30 minutes.
Add herbs and continue to simmer until sauce reaches a thick consistency.
Taste for seasoning and reserve until needed.
8466 St. Helena Highway
Rutherford, CA 94573
