fig prosciutto pizza

Fig Prosciutto Pizza Recipe - Easy to make and easy to love! This simple homemade pizza recipe is loaded with tangy-sweet flavor and lots of cheese.

Fig Prosciutto Pizza

Water

dry active yeast

olive oil

bread flour

salt

Extra oil and flour (for prep)

fig preserves

prosciutto,

arugula leaves

goat cheese (crumbled)

mozzarella

thyme

pine nuts

Salt (and pepper)

For dough: Place 1/2 cup of warm water in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 1/4 cups of room-temperature water, plus the oil and salt. Using a bread hook, mix on low, adding the flour a little at a time. “Knead” in the mixer for 2-3 minutes until well combined but tacky. Oil a large bowl. Place the dough in the bowl and turn it to cover the dough in oil. Cover the bowl tightly with plastic wrap and allow the dough to rise for 2 hours.

When the dough is more than double the original size, punch it down and place it on a floured work surface. Divide into two equal pieces. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mounds. Either roll from the middle out, or hand-stretch the dough to a large 18-inch circle. Be careful not to tear the dough.

Place both pizza crusts on pieces of parchment paper and liberally oil the pizza crusts. Allow the crusts to rest. Preheat the oven to 500 degrees F, and place two round pizza stones or two flat cookie sheets on the middle two racks to preheat.

Spread half the fig preserves over each pizza crust. Top each crust with sliced prosciutto, fresh arugula, crumbled goat cheese, shredded mozzarella, fresh thyme, and pine nuts. Sprinkle with salt and pepper. Then bake for 8-10 minutes, until the crust is bubbly. Cut and serve!

This is a &quot;gourmet&quot; pizza that is so different from the traditional &quot;red sauce&quot;-- and we love it! If you like figs, the sweetness combined with Prosciutto de Parma (which is the costly part of this), melted fresh mozarella, the peppery greens of arugula and shaved Parmesan…well, let&#39;s just say this makes a lovely pizza and makes a lovely presentation.

Fig-Prosciutto Pizza with Arugula

active dry yeast

all-purpose flour

olive oil (plus more for bowl)

Kosher salt

mozzarella (sliced thin)

black pepper

prosciutto

arugula

Parmesan (shaved)

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 crust:

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!

For the topping:

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Fig Prosciutto Pizza

Fig-Prosciutto Pizza with Arugula

Top 2 fig prosciutto pizza recipes from across the web

The most viewed fig prosciutto pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fig Prosciutto Pizza

Fig-Prosciutto Pizza with Arugula

The most viewed fig prosciutto pizza recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine