Alsatian Tarte Flambé With Figs, Prosciutto, and Caramelized Fennel
BY ROBIN BARR SUSSMAN — Winter 2014
Executive chef Sebastian Heil of the Tower Club in Fort Lauderdale, Fla., shares his rustically shaped, yet sophisticated pizza, starring thinly shaved prosciutto, caramelized fennel, fresh figs, and tart balsamic reduction. A dynamite bite!
1 pound fresh pizza dough
2 tablespoons cornmeal, for dusting
1-1/2 cups sour cream
6 figs, sliced into 6 wheels per fig
2 fennel bulbs, thinly sliced and caramelized in olive oil
3 ounces prosciutto di Parma, sliced paper thin and torn in pieces
3 ounces dried ricotta salata, grated
White Balsamic Reduction (recipe follows)
salt and pepper
Preheat oven to 400 degrees. Place a pizza stone or sheet pan in the oven to preheat it, about 20 minutes.
Roll the pizza dough very thin on a lightly floured surface. Remove the pizza stone from the oven and dust it lightly with cornmeal. Place the pizza dough on the stone.
Evenly spread the sour cream on top of the dough, leaving about a 1/2 inch of crust around the edges without toppings. Top with sliced figs, caramelized fennel, and torn prosciutto. Bake for 12 to 17 minutes, or until crust is golden.
Transfer the pizza onto a large cutting board to avoid burning the crust with the residual heat from the pizza stone or pan. Sprinkle with ricotta salata and drizzle with White Balsamic Reduction. Season with salt and pepper.
WHITE BALSAMIC REDUCTION
1/3 cup white balsamic vinegar
Add vinegar to a pan over medium heat. Stir slowly. Simmer about 3 minutes, until reduced to 3 tablespoons and vinegar becomes thicker.
CHEF’S TIP: “The crust’s shape does not have to be perfect as this pizza has more character with natural unevenness.”