We named this pizza after a luxury home development perched above the Castle Rock Valley because of its luxe but simple ingredients. It’s made with fresh, hand-stretched dough and topped with fig jam, bresaola (we call it beef prosciutto on the menu), fresh mozzarella, Gorgonzola and Parmesan, then finished with a balsamic drizzle.
3 lb. flour
4 cups water
1 tsp. olive oil
1/2 tsp. active dry yeast
3/4 oz. salt
3 oz. fig preserves
3 oz. fresh mozzarella, sliced
2 oz. Gorgonzola crumbles
2 oz. Parmesan cheese, shredded
3 to 4 oz. bresaola (dry cured beef)
Reduced balsamic vinegar
- Prepare pizza dough: In bowl of large stand mixer, combine flour, water and olive oil. Add yeast; mix with dough hook for 5 minutes or until dough comes together. Let rest 1 hour, then mix again until smooth, another 5 minutes.
- Divide dough into 7 balls of 8 ounces each. Cover with plastic wrap; refrigerate overnight.
- For each pizza: let one 8-ounce dough ball stand at room temperature for 20 minutes. Preheat oven to 650 F.
- Stretch dough into a 12-inch round. Spread fig preserves evenly on top, leaving a 1/2-inch rim around the edge. Top with mozzarella, Gorgonzola crumbles and Parmesan.
- Bake in 650 F oven for about 5 to 6 minutes. To serve, garnish with a drizzle of reduced balsamic.
Yield: 1 pizza