Photo: Fig-Prosciutto Pizza with Arugula Recipe
Ingredients
Pizza Crust:
- 1/2 teaspoon active dry yeast
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- Scant 1/4 cup olive oil, plus more for bowl
Topping:
- 2 tablespoons olive oil
- Kosher salt
- 6 to 8 tablespoons fig spread or jam
- 12 ounces fresh mozzarella, sliced thin
- Freshly ground black pepper
- 6 ounces thinly sliced prosciutto
- 1 bunch washed and rinsed arugula
- 1 cup shaved Parmesan
Directions
For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
Per Serving: Calories: 455; Total Fat: 25grams; Saturated Fat: 10grams; Protein: 22 grams; Total carbohydrates: 33 grams; Sugar: 7 grams; Fiber: 1 gram; Cholesterol: 54 milligrams; Sodium: 1209 milligrams
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By penbate
Michigan
on April 28, 2013
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It was OK. It was way too sweet for our taste. Tasted more like a dessert than an actual pizza.
By number1arrow_63...
Portland, OR
on April 11, 2013
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WILL NOT DISAPPOINT! This pizza packs a punch! It's so tasty and SO easy (especially when you buy pre-made, uncooked dough at the store!. My friends practically beg for this pizza. Perfect meal for a date night or as an appetizer at a party or a ladies night.
By nummybear
on March 18, 2013
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:-O This pizza is beyond delicious! My husband was whining about me making a pizza with fig spread, so in case he didn't like it, I made him a pepperoni/mushroom pizza. Not only did he inhale 3 or 4 pieces of the fig/prosciutto pizza, but I caught him taking pictures of it.. LOL! I added caramelized onions after adding the fig spread & used some provolone in addition to mozzarella. Like others, I add 10 tablespoons fig spread. 'Dalmatia fig spread' in the gourmet section is pricey, but so worth it! UPDATE: Updating this because I've made this pizza umpteen times now. I've found that adding the prosciutto to the pizza before it bakes makes this pizza even more flavorful if you can believe it. It caramelizes the meat a bit, enhances the flavor, and it's not chewy as just laying slices on already cooked pizza. I add the fig sauce, then the prosciutto, (ripped to bite-size, the caramelized onions, then the cheeses. Bake & when done, add the arugula & shaved parmesan.
Read all 25 reviews