Fig Prosciutto Pizza
Sweet figs, buttery fontina, and salty prosciutto come together in this fig prosciutto pizza for a gourmet creation fresh from your home oven.
Ingredients
Pizza Crust
- 4 Cups all-purpose flour
- 1 teaspoon salt
- ⅓ cup extra virgin olive oil
- 1 teaspoon active dry yeast
- 1.5 cups warm water not boiling water
Toppings
- 1 tablespoon olive oil
- 1 cup grated fontina cheese 4 oz.
- 1 cup grated mozzarella cheese 4 oz.
- ¼ cup crumbled goat cheese
- 3 oz. prosciutto slices
- 6-8 fresh figs cut into sections
- 1 cup fresh arugula washed and patted dry
- coarsely ground sea salt and black pepper to taste
Instructions
- To make the CRUST:
- Mix flour and salt in a mixer.
- While mixing, slowly add olive oil until fully incorporated.
- Pour in water/yeast mixture and mix until combined.
- Place dough in an olive oil-coated bowl and cover with plastic wrap.
- Leave to rise on counter for at least one hour then divide into three quart-sized plastic bags and store in refrigerator until ready to use.
- To make the PIZZA:
- Remove one ball of dough from refrigerator and bring to room temperature.
- Preheat oven to 500°F. For the best results on crust, heat pizza pan in the oven while it is preheating.
- Pat or roll our room temperature pizza dough into a large round. Prep on parchment paper if you are preheating the pizza pan so it can be easily flipped onto the pan.
- When the oven and pan are preheated, coat cast iron pizza pan or cookie sheet with 1 tablespoon of olive oil.
- Transfer the pizza crust onto the pan. If you did not preheat the pan, you can press the dough out into shape directly on the pan. If you did preheat, the pan will be too hot so it's important to get it close to the right shape before transferring.
- Top with cheese and coarse salt, pepper.
- Wash, trim stems off figs, a slice in half. Arrange the fig halves over the top of the pizza.
- Bake for 10-15 minutes in a 500 degree oven.
- Remove from oven when crust becomes brown and cheese is melted and beginning to brown.
- Immediately top with prosciutto, goat cheese, and arugula.
- Drizzle with sweet honey or a balsamic glaze.
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Notes
Add a good sprinkle of freshly cracked black pepper and coarse sea salt to your crust and over your baked pizza. The seasoning makes all the difference.
A hot pan will help cook the pizza crust thoroughly. Work the pizza dough into an approximate shape before putting it on the pan so that you don't burn your fingers.
Extra dough can be stored in the refrigerator in airtight containers for 5-7 days.
Take the pizza dough out of the fridge at least 30 minutes ahead of time. Room temperature pizza dough is much easier to work with and will spread and stay. Cold pizza dough springs back into its tight ball and is much harder to work with.
We're going for a THIN CRUST pizza. Thin crust will cook all the way through while the toppings are cooking for a perfectly even baked pizza. One ball of pizza dough should spread across a 14" pizza pan.
Olive oil adds authentic flavor to the pizza. I like to add it under the crust to help with crispiness and prevent sticking. I also like to drizzle just a little over the top of the pizza crust, especially since we're not using any other sauce on this pizza.
Nutrition
Calories: 385kcal | Carbohydrates: 31g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 482mg | Potassium: 218mg | Fiber: 2g | Sugar: 9g | Vitamin A: 505IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 2mg
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