Sharing her love for the fig, Sondra Bernstein brings you a taste of her Sonoma restaurant, 'the girl & the fig' with this recipe.

Ingredients

Dough:
* 1 1/4 cups warm water
* 1/2 tbs. yeast
* 1 teaspoon sugar
* 1 teaspoon salt
* 4 + 2 teaspoons extra virgin olive oil
* 3 1/2 cups flour

Toppings:
* 2 tablespoons semolina flour or corn starch
* 1 jar Black Mission Fig Jam
* 1 cup prosciutto, thinly sliced
* 1/2 cup grilled red onions
* 8 tablespoons crumbled Roquefort cheese
* 2 tablebspoons extra virgin olive oil

Preparation

1. Place warm water in bowl and sprinkle yeast and sugar over the top
2. Allow mixture to foam then put it in a food processor with all other dough ingredients except the oil.
3. If needed, add more flour or water as you work the dough, forming a smooth ball.
4. Coat a large bowl inside with remaining oil, roll dough ball around it to coat.
5. Cover with a damp towel, place in a warm area to rise.
6. When double in size (1 1/2 hours), punch dough down, recover and let rest for 30 minutes.
7. Preheat oven to 500 degrees
8. Divide dough ball in half and roll out pieces to 1/4 to 1/2 inch thick.
9. Sprinkle baking pan with semolina flour and set dough on top.
10 Cover evenly with topping ingredients placing cheese on last.
11. Bake until brown for approximately 10 minutes.
12. Yields two 12” pissaladieres.

To purchase fabulous fig jam from Sonoma's 'the girl & the fig' restaurant go to: Black Mission Fig Jam