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Posted by Janette Staub on , last updated
Pizza is for sure one of my top 5 most favorite foods. If I was deserted on an island and could choose only one thing to eat every day, it would be pizza. The dough, the cheese, the toppings….there’s just so many good things that all happen in one slice!
I ran across this recipe on Pinterest from Spache the Spatulaand thanked my lucky stars it’s fig season. I didn’t get introduced to figs until recent years but immediately fell in love. The idea of pairing them with fresh mozzarella and prosciutto got my taste buds tingling. And they weren’t disappointed. Everything complimented each other so well. I didn’t use the balsamic glaze on the whole pizza, just tried it on one slice and liked it a lot, but even if you don’t use the glaze, the pizza stands well on its own.
The dough recipe is very basic and tastes great. I like my dough a little less crispy so next time I would probably decrease the temperature of the oven but other then that, I was highly satisfied with this recipe and hope I can make another one before the figs disappear until next year!
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Prosciutto and Fig Pizza Recipe
This pizza topped with prosciutto and figs is the perfect combination of sweet & salty.
In the bowl of a stand mixer, combine the water, yeast, sugar, salt, and olive oil. Let sit for 10 min.
With dough hook attached, add in flour and mix on low. Once mixed thoroughly, increase speed to high and knead the dough for 10 min., until the dough pulls away from the sides of the bowl and forms a ball on the hook.
Place the dough in a bowl and coat in olive oil. Cover and place in a warm place to rise for about an hour. It should double in size.
After the hour, punch the dough down and divide in half. If you aren't making two pizzas, refrigerate one ball to use within a few days or freeze it for a month.
If you have a pizza stone, place it in the oven and preheat to 500 degrees. Once it reaches temperature, keep it on for 30 min before putting the pizza inside.
Pat or roll out the dough on a well-floured surface into about an 8in round. Then, stretch it out over your knuckles, trying to keep it round, until it reaches a 14in diameter (this can take a bit of time. The dough is very elastic and easy to get holes in it, but I just took dough from the crust and mended them).
Coat the dough with olive oil and lay out the slices of mozzarella so they are not quite touching each other.
Place the fig slices between the cheese and sprinkle with salt and pepper.
Slide the pizza onto your pizza stone and bake for 10-15min, until the dough is golden brown.
Top the pizza with prosciutto (torn into pieces ) once you've removed it from the oven, right before serving.
Reduce the balsamic vinegar, wine, and sugar into a glaze and drizzle on top of the pizza if you so choose.
Keep the sauce and toppings light, and bake the pizza with only cheese and sauce, adding the prosciutto, arugula, and Parmesan afterward. Your prosciutto will stay silky and tender, and your arugula will hold its vibrant snap.
Caramelized figs, oozing cheese, salty prosciutto, and fresh arugula are a delightful combination of flavors and textures in this pizza. Pair with your favorite Temecula Valley Riesling or Rosé.
A fruit that pairs well with bold flavors, figs are the star of this simple yet decadent fig pizza. You can make it vegan, meaty, or ultra-cheesy, depending on your preference. Using store-bought pizza dough makes this recipe weeknight-friendly.
It was in fact the ancient Romans who first combined the figs offered by the trees between July and September with a focaccia, a disc of unleavened bread dough, discovering an exceptional combination, even shown in one of the frescoes from Pompeii.
Prosciutto is sliced and served raw with the intent that it is consumed that way. The salt used in the preparation draws out blood and moisture, preventing bacteria from entering the meat – making it safe to eat as is. In fact, cooking it is generally frowned upon.
What cheese goes with prosciutto? Aged parmesan and prosciutto pair perfectly. Try it with cantaloupe or fresh figs, and maybe a glass or two of prosecco.
In Italy, prosciutto is one of the most common and popular toppings for pizza. You can usually detect cheap and nice pizzerie by the way they use prosciutto. If the slice is added to the topping before baking the pizza, avoid that place. If it's added once the pizza is done, then it may be a nice place.
Wines made with Merlot, Malbec, Cabernet Sauvignon and Syrah — all pair well with prosciutto. Of course, you can also contrast prosciutto's flavour with the opposite type of wine. Sparkling wine and crisp white wines made with Pinot Grigio or Sauvignon Blanc have sharp acidity that cuts through prosciutto's fat.
That's why prosciutto is mostly always paired with white wine, but if you really love red then try a Pinot Nero which is lighter and more fruity than one of the full-bodied varieties of red. With aromas of blackberries, strawberries, raspberries and cherries, this is another wine that the Friuli region is famous for.
Burrata with figs is another winning pairing. Di Palo's in Little Italy makes their own in-house, or try the burrata from Narragansett Creamery available at Saxelby Cheesemongers. And blue cheese and figs is a classic for good reason.
Flavors to partner with figs include nuts, vinegars including balsamic and sherry vinegars, honey, cured meats like prosciutto and ham, warm spices including cinnamon and cardamom, herbs like rosemary and thyme, and dairy, especially cheese. Because they are so high in sugar, fresh figs caramelize easily when roasted.
In Rome, pizza developed as something baked in commercial bread ovens after the daily bread was finished, just in time to be served for lunch. Originally it was topped with olive oil, or cheese and vegetables, and then from the 18th century onwards with fresh tomatoes or passata (tomato puree).
Pizzas usually don't take very long to bake, and the bake time is really to crisp the dough and melt the cheese. Raw meats — like sausage, chicken, or bacon — usually won't cook through in the short baking time, so they should be precooked.
Sliced prosciutto gets dry and salty in the fridge after a few days. But prosciutto should be eaten within hours after it its sliced, thin enough to read a newspaper through, while you'll still get oil on your hands.
Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it "raw").
Heat oven to 400 (200 C) degrees and line a baking sheet with parchment paper. Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so that they don't overlap, curling the edges like a nest so they don't get too brown. Bake until the slices start to shrivel and turn golden, 9-12 minutes.
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