Cal-Italia Pizza with Prosciutto and Figs

A Culinary Fusion: My Cal-Italia Pizza Adventure

The aroma of baking pizza always takes me back. Not to some quaint Italian village or a bustling New York pizzeria, but to the Mall of America in 2006. That’s where I found myself, amidst the chaos and excitement of the Food Network Pizza Champions Challenge. The pressure was intense; we were competing for three Guinness World Records. The first two rounds involved feats of pizza-related acrobatics – spinning a giant pizza and rolling it across my shoulders – a whirlwind of flour, sweat, and adrenaline. But the third round…that was the real test: a gourmet pizza creation challenge, ten minutes on the clock, and a strict ban on the top ten most popular pizza toppings.

My mind raced. What could I create that was both innovative and delicious under such pressure? Then, an idea sparked: a fusion. I'd always loved California-style pizzas with their adventurous toppings, and the rich traditions of Italian cuisine held a special place in my heart. Why not combine them? I grabbed five quintessentially Italian ingredients: prosciutto, fig jam, Gorgonzola, Asiago, and balsamic vinegar. These weren’t your typical pizza toppings in Italy, not all together at least. But in California, the land of culinary creativity, this combination felt perfectly natural, a harmonious blend of sweet, salty, savory, and tangy. The judges, thankfully, seemed to agree.

The creation of this Cal-Italia Pizza was a symphony of textures and tastes. The salty prosciutto, the sweet fig jam, the creamy Gorgonzola, the sharp Asiago, and the tangy balsamic vinegar—all working in perfect harmony on a bed of perfectly baked crust. It was more than just a pizza; it was a story told through flavors, a testament to the boundless possibilities of culinary exploration. This isn’t just another recipe; it’s a piece of my story, a reminder of that thrilling day at the Mall of America and the incredible journey that led me to develop this unique and unforgettable dish.

Years later, the memory of that competition still makes me smile. It wasn't just about winning; it was about the challenge, the creativity, and the sheer joy of crafting something delicious under pressure. And that, I think, is the essence of good cooking – the ability to transform simple ingredients into something truly extraordinary, something that speaks to the heart as well as the palate. The Cal-Italia pizza became more than just a winning entry; it became a culinary emblem of my own personal fusion, a blending of different cultures and experiences. The surprising combination of sweet and savory, of classic Italian flavors with a Californian twist, became a signature dish in my repertoire. And I often find myself reflecting on that day, not just as a culinary competition but as a personal triumph. The pizza itself is simple to make, but making it is always a journey down memory lane for me.

I’ve shared this recipe countless times since then, and it's always a crowd-pleaser. Each slice is an invitation to savor not only the incredible flavors but also the story behind its creation. And perhaps, just perhaps, it will inspire you to take a culinary leap of faith of your own, to experiment with different flavors and cultures, and to create your own unique culinary masterpiece. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure of your own. The world of pizza is vast and varied, and there are countless possibilities waiting to be discovered. Don’t be afraid to push boundaries, to experiment with new combinations, and to create something truly special. Who knows? You might just create the next great pizza sensation. I encourage you to try your hand at making this pizza. And if you do, I would love to hear about your experience! Let me know how it turns out, and perhaps you can share your own culinary story with me. Happy baking!

Step-by-step

• Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
• Meanwhile, put the vinegar in a small, heavy saucepan over medium heat. Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer. No bubbles should break through the surface. If the lowest setting is still too hot, place the pan over a diffuser. Once the vinegar has reduced by three-fourths, remove it from the heat. The glaze can be stored in a covered container at room temperature for several months.
• Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
• Sprinkle a wooden peel with the dusting mixture.
• Roll out the dough into a round 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough.
• Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
• Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border. Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago.
• Slide the pizza onto the top stone.
• Bake for 7 minutes. Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top. Rotate the pizza 180 degrees, transfer it to the bottom stone, and bake for 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.
• Transfer the pizza to a cutting board and cut into 6 wedges. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza. Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices. To finish, squeeze a thin spiral of balsamic glaze onto the pizza.