(Makes 1 pizza)
Pizza Dough, recipe following
Savory Fig Jam, recipe following
Gamebird Smoked Ham (pheasant or chukar), recipe following
One 8-ounce container Goat Cheese
1 pint Ricotta
One 8-ounce bag Mozzarella
Arugula, two handfuls
FOR THE PIZZA DOUGH
(Yields 10 rounds)
Note: Dough recipe is very precise and requires a kitchen scale.
1040 grams (2.292 lbs.) water
8 grams (0.282 oz.) dry active yeast
1 tablespoon sourdough starter (optional)
1kg (2.2 lbs.) “00” flour
410 grams (1 lb.) bread flour
100 grams (3.5 oz.) whole wheat flour
50 grams (1.763 oz.)Kosher salt
FOR THE SAVORY FIG JAM
1 tablespoon butter
½ medium yellow onion, sliced thin
2 cloves garlic, sliced
1 pound of fresh figs
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 cup Pinot Noir
Kosher salt, to taste
FOR THE GAMEBIRD SMOKED HAM
4 each boneless, skinless breasts (pheasant or chukar are ideal)
½ cup Kosher salt
¼ cup sugar
½ teaspoon ground black pepper
½ teaspoon ground coriander
½ teaspoon dried mushroom powder
½ teaspoon fresh thyme
Applewood chips, soaked in water
Kosher salt, to taste
For the Pizza Dough:
- Using a stand mixer with a dough hook attachment, mix the water and yeast on low for 3 minutes (Note: The sourdough starter is optional as its purpose is to add to depth of flavor).
- Add the 00 flour, bread flour, and whole wheat flour and mix on low for 5 minutes.
- Add salt, and mix on medium for 10 more minutes.
- With floured hands, scoop dough out of mixer and place into an oiled container (large enough for the dough to at least double in size). Flip the dough multiple times to make sure all sides are oiled, then cover surface with plastic wrap, then cover the container with another layer of plastic.
- Allow the dough to proof, or double in size. After it has proofed once, punch the dough down and allow it to proof again.
- Cover dough again the same way and place the lid on the proofing container. Place in the refrigerator overnight or up to two days, for best results.
- Place the prepared dough on a floured work surface and portion into 10 balls. Roll each into a tight ball, coat with flour, and transfer to a floured pan. Spray the tops of the balls with cooking spray to prevent them from drying out.
- Store covered dough at room temperature until ready to use.
For the Savory Fig Jam:
- In a small saucepan, brown butter, then add onion and garlic and allow to cook for 5 minutes on medium low.
- Add figs, wine, and herbs and cook down until slightly thickened, about 15 to 20 minutes.
- Puree mixture, and reserve.
For the Gamebird Smoked Ham:
- Mix all the dry ingredients together and liberally coat the breasts with the mixture. Place in covered container and place it in the refrigerator overnight.
- Take the breasts out of the cure and rinse the cure off under a cold stream of water. Pat dry with paper towels.
- If you are using a smoker, add the soaked wood chips and cook the breasts to an internal temperature of 160 degrees. Cool, and reserve to slice.
Chef’s note: If you don’t have a smoker, you can place soaked wood chips in a smoker box or aluminum pouch on a gas or charcoal grill, and cook for 10 to 15 minutes. Then place in an oven at 250 degrees until the breasts have an internal temperature of 160 degrees.
To assemble pizza: Stretch the dough to desired size, and using a spoon, top with the Savory Fig Jam. Top with the goat cheese, ricotta, and a little mozzarella. Bake at 475 degrees until cheese has melted. Add slices of the Gamebird Ham as the pizza is cooking, because it can sometimes make it too salty if added early. You can also add the ham when the pizza is done cooking. Remove from oven and top with fresh arugula and truffle oil. (For wood-burning ovens, cook at 800 degrees for about 90 seconds and remove.)
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