In a large bowl, combine the Warm Water, Honey, and Instant Yeast. Let sit for 5 minutes until foamy.
Add the 00 Flour, Sea Salt, and Extra Virgin Olive Oil to the yeast mixture. Knead for 10-12 minutes until a smooth and elastic dough forms. Alternatively, use a stand mixer with a dough hook.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 2 hours, or until doubled in size.
While the dough rises, prepare the Garlic Oil. In a small bowl, combine the Extra Virgin Olive Oil and minced Garlic. Let sit to infuse.
Preheat oven to 450°F (230°C) with a pizza stone inside (if available).
Punch down the dough and divide into 6 equal pieces. Gently stretch each piece into a 7-inch oval.
Spread a thin layer of Ricotta Cheese on one half of each oval. Top with Fig Jam, Prosciutto, and Fresh Mozzarella.
Fold the dough over to form a half-moon shape and crimp the edges to seal tightly.
Brush the pizza pockets with Garlic Oil.
Bake for 12-15 minutes, or until golden brown and the cheese is melted and bubbly.
Drizzle with Balsamic Glaze and garnish with Fresh Arugula before serving.
Ingredients
6
1 1/4 cup300 mLWarm Water
1 tsp5 mLHoney
2 1/4 tsp11 mLInstant Yeast
3 cups375 g00 Flour
1 1/2 tsp7.5 mLSea Salt
3 tbsp45 mLExtra Virgin Olive Oil
1 cup225 gRicotta Cheese-whole milk
1/4 cup60 gFig Jam
4 oz115 gProsciutto-thinly sliced
1/2 cup60 gFresh Mozzarella-torn
2 tbsp30 mLBalsamic Glaze
1 tbsp15 mLFresh Arugula
1/4 cup60 mLExtra Virgin Olive Oil
2 cloves6 gGarlic-minced
Equipment
Large Bowl
Pizza Stone (optional)
Baking Sheet
Stand Mixer (optional)
Instructions
In a large bowl, combine the Warm Water, Honey, and Instant Yeast. Let sit for 5 minutes until foamy.
Add the 00 Flour, Sea Salt, and Extra Virgin Olive Oil to the yeast mixture. Knead for 10-12 minutes until a smooth and elastic dough forms. Alternatively, use a stand mixer with a dough hook.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 2 hours, or until doubled in size.
While the dough rises, prepare the Garlic Oil. In a small bowl, combine the Extra Virgin Olive Oil and minced Garlic. Let sit to infuse.
Preheat oven to 450°F (230°C) with a pizza stone inside (if available).
Punch down the dough and divide into 6 equal pieces. Gently stretch each piece into a 7-inch oval.
Spread a thin layer of Ricotta Cheese on one half of each oval. Top with Fig Jam, Prosciutto, and Fresh Mozzarella.
Fold the dough over to form a half-moon shape and crimp the edges to seal tightly.
Brush the pizza pockets with Garlic Oil.
Bake for 12-15 minutes, or until golden brown and the cheese is melted and bubbly.
Drizzle with Balsamic Glaze and garnish with Fresh Arugula before serving.
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