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Four Cheese Pizza With Fig And Prosciutto

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main-dish low carb nut free lunch


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1 package fresh figs, cut in 1/2 or quartered (or dried soaked overnight in the apple juice)

Apple juice, to cover

2 tablespoons brown sugar or honey

5 to 6 ounces grated fontina

5 to 6 ounces grated Gruyere

6 ounces shredded mozzarella

3 ounces crumbled blue cheese

Prosciutto, to taste

1 packet dry yeast

3/4 cup warm water

1 teaspoon sugar

1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon kosher salt

1 to 2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

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