With every move to a new area, we seek out a pizza place. We usually make our own pizza at home on Friday nights, but under certain circumstances (group gatherings, end of the week exhaustion, too little time) we occasionally order out for pizza. We tried a few pizza places around us, but did not hit on “our” takeout pizza place until a new place opened a year after we arrived here. Wooden Paddle serves artisan wood-fired pizzas. Their unconventional pizzas with creative names caught my attention, then earned our business once we tried their pies and salads. It is hard to choose between their pizzas! My favorite is their “Pretty Fly for a White Pie” with fresh mozzarella, shaved Parmesan, Gorgonzola, ricotta, fresh garlic, and cracked black pepper. Eric’s choice is their “Rocketman Pizza” with arugula, prosciutto, Parmesan, fresh mozzarella, and balsamic reduction. Wooden Paddle’s “Gettin’ Figgy Wit’ It Pizza” comes in as a close second for both of us. It features mascarpone, fresh mozzarella, prosciutto, and fig jam.

But this isn’t a pitch for a great pizza establishment. It’s a food blog about what we are cooking at home. And our latest (and possibly greatest!) pizza-at-home obsession is a mash up of our 3 favorite pies from Wooden Paddle. It features 3 kinds of cheese, prosciutto, fig jam, and a balsamic reduction. The recipe gives directions on making the balsamic reduction, but it can also be purchased at most grocery stores. So glad it is Friday & pizza night!

Prosciutto & Fig Jam Pizza with Blue Cheese (adapted from The Pizza Bible: The World’s Favorite Pizza Styles by Tony Gemignani via epicurious.com) Makes one 14-inch pizza, Serves: 4

Ingredients:

• 1 pound pizza dough
• 1 cup balsamic vinegar
• 2 ounces Asiago cheese, shaved
• 6 ounces mozzarella cheese ball, shredded (1-1/2 cups)
• 2 ounces Gorgonzola cheese, broken into small pieces
• 2 to 3 tablespoons fig jam
• 4 slices (about 2 ounces) prosciutto, torn in half lengthwise
• flour and cornmeal for sprinkling

Preparation:

Pour the vinegar in a small, heavy saucepan over medium heat. Once it starts steaming, reduce the heat to the lowest setting to keep the vinegar below a simmer. Once the vinegar has reduced down to 1/4 cup, remove it from the heat. This will take 30-45 minutes. The glaze can be stored in a covered container at room temperature for several months.

Preheat the oven to 475°F and set a pizza stone in the oven to preheat. On a flour covered work surface, roll out the pizza dough to 14 inches. Sprinkle a pizza peel with cornmeal and transfer the rolled out dough to the peel.

Using a vegetable peeler, shave the Asiago, spreading it over the surface of the dough, leaving a 1/2-inch border.

Spread the grated mozzarella evenly over the Asiago. Slide the pizza onto the stone in the oven.

Bake the pizza for 7 minutes.

Lift the pizza onto the peel to remove it from the oven and distribute the Gorgonzola pieces evenly over the top.

Add the prosciutto strips to the pizza in a spoke pattern.

Return the pizza to the oven and bake it for another 3 to 4 minutes, until the bottom is browned, the cheeses have melted, and the prosciutto is slightly crisped.

Remove the pizza from the oven and transfer it to a cutting board. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza.

To finish the pizza, squeeze a thin spiral of balsamic glaze onto it.

Cut the pizza into 8 wedges and serve.

Pizza Night starts our weekend off right, every time!  ~Linda

Prosciutto & Fig Jam Pizza with Blue Cheese (adapted from The Pizza Bible: The World’s Favorite Pizza Styles by Tony Gemignani via epicurious.com) Makes one 14-inch pizza, Serves: 4

Ingredients:

• 1 pound pizza dough
• 1 cup balsamic vinegar
• 2 ounces Asiago cheese, shaved
• 6 ounces mozzarella cheese ball, shredded (1-1/2 cups)
• 2 ounces Gorgonzola cheese, broken into small pieces
• 2 to 3 tablespoons fig jam
• 4 slices (about 2 ounces) prosciutto, torn in half lengthwise
• flour and cornmeal for sprinkling

Preparation:

Pour the vinegar in a small, heavy saucepan over medium heat. Once it starts steaming, reduce the heat to the lowest setting to keep the vinegar below a simmer. Once the vinegar has reduced down to 1/4 cup, remove it from the heat. This will take 30-45 minutes. The glaze can be stored in a covered container at room temperature for several months.

Preheat the oven to 475°F and set a pizza stone in the oven to preheat. On a flour covered work surface, roll out the pizza dough to 14 inches. Sprinkle a pizza peel with cornmeal and transfer the rolled out dough to the peel.

Using a vegetable peeler, shave the Asiago, spreading it over the surface of the dough, leaving a 1/2-inch border. Spread the grated mozzarella evenly over the Asiago. Slide the pizza onto the stone in the oven.

Bake the pizza for 7 minutes. Lift the pizza onto the peel to remove it from the oven and distribute the Gorgonzola pieces evenly over the top. Add the prosciutto strips to the pizza in a spoke pattern. Return the pizza to the oven and bake it for another 3 to 4 minutes, until the bottom is browned, the cheeses have melted, and the prosciutto is slightly crisped.

Remove the pizza from the oven and transfer it to a cutting board. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza. To finish the pizza, squeeze a thin spiral of balsamic glaze onto it. Cut the pizza into 8 wedges and serve.