Though you can make this recipe at home, you can try ordering from fast pizza delivery in Khalifa City Abu Dhabi.
1 1/2 tsp. bread machine yeast
3 cups all-purpose flour
3/4 cup milk
2 tbsps. olive oil
1/2 cup lukewarm water
1 1/2 tsp. salt
Pinch of sugar
Combine all of the ingredients together inside your food processor except for the lukewarm water. Pulse the mixture to incorporate all of the ingredients well together. Turn the machine on while slowly drizzling water to the mixture until a soft ball of dough is formed. Just let your dough ball be processed inside the food processor so that it is kneaded. Get your dough out of the food processor and on a lightly floured board or surface.
Start to knead it for a couple of minutes or just till it gets elastic. In a well oiled bowl, place the dough mixture and leave it to rest just until the dough has doubled in its size. After it has doubled in size, take it out of the bowl. Punch it down to release the air. Divide into two equal portions. Roll them out to make four medium sized pizza crusts that will be sufficient for 4 persons.
Preheat your oven to 400′ F for about 30 mins. if you are going to be using a pizza stone. When just using the regular oven then preheating should only be 10 to 15 minutes in 400′ F. On the back of your baking sheet sprinkled with cornmeal, you can place your crust and then cook inside the oven for about 8 mins.
After 8 mins. take it out of the oven and top with your desired toppings. Put it back in the oven for another 8 minutes or just until the crusts appear golden or the cheese is bubbling.
Fig and Prosciutto Pizza Recipe
3 cups all-purpose flour
1 pkg. active dry yeast, which has always been in a refrigerator
3/4 cup warm water, no hotter than 110′ F
1 pinch of sugar
2 tsps. Sea-salt
2 tbsps. olive oil
Olive oil for the resting bowl
pizza dough from the recipe above
1/2 lb. Prosciutto di Parma from San Daniele. Do not use a substitute.
1 tbsp. fennel seeds
1 pint fresh figs, stems removed, sliced to the thickness of a pea.
Extra virgin olive oil
To make pizza dough: Dissolve the package of yeast by combining with water and sugar for around 7-10 mins. Prepare your mixer and fit it with dough hook and add your yeast,water and sugar mixture inside it.Add in salt, flour and olive oil. Let mixer combine them well til a ball of dough is formed. After ball of dough is formed, let it rest. This takes about 3 mins.
After resting pizza dough, pulse it for 3 more times. Dust some flour lightly on any flat surface and place your dough on it and start kneading for around 5 mins.
In a bowl that is coated with oil, place your dough inside it and make sure to turn dough around the bowl so all sides of your dough is covered in oil. Place a plastic wrap on top of bowl containing dough. Let it rise in warm location for around 2 hrs.
After dough has rested, punch it down at the center to release gases. Take dough out on any flat surface that is dusted lightly with flour and then cut into 2 equal portions. Freeze other portion to use some other time. Make a ball of dough with other portion and then cover in a bowl and make sure to let stand for 30 mins.
For topping of this pizza: In a dry hot pan, toast some fennel seeds for 5 mins. and set this aside. Turn on oven and heat it to around 475′ F and place the pizza stone on oven’s top rack.
Please use cookie or baking sheet which doesn’t have any edges. Sprinkle cornmeal or wondra flour on sheet and roll your pizza dough out to pizza stone’s size.
Place the rolled out dough on your floured cookie sheet. Arrange layers of figs & prosciutto on top. Sprinkle toasted seeds of fennel on your pizza. Place pizza on pizza stone from cookie sheet with sliding motion. Be fast when sliding out pizza.
Bake in oven for around 5 mins. or just until crust’ bottom is crisp and appears golden in color. Take out your pizza the oven and from pizza stone using a spatula and sheet pan as well. Prior to serving, place the cooked pizza on a board and drizzle with extra virgin olive oil.
Slice into squares and serve.
1 pizza crust
6 ozs. shredded mozzarella cheese
8 ozs. tomato sauce
4 tsps. lime juice
30 ozs. rinsed and drained black beans
8 ozs. pineapple, crushed (drain off)
2 tbsps. chopped fresh cilantro
Oven should be preheated to around 425′ F. Bake the dough for about 5 mins. Evenly spread out tomato sauce on the partially baked pizza.
Layer wth pineapple and black beans then drizzle lime juice on the pizza top. Sprinkle shredded mozzarella and chopped cilantros then put the pizza back inside the hot oven then continue baking for another 12 to 14 mins. or just until the crusts’ edges have turned golden & the cheese has melted at the pizza’s center.
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