Fig and Prosciutto Pizza with Arugula
I was googling ways to use up a jar of fig jam, and came across this recipe from The Pioneer Woman. I prefer to grill pizzas at high temp rather than baking them in the oven because it makes a crispier crust. A delicious combo of sweet-salty delectibility, it closely resembles a pizza on the menu at Ava’s in St. Michaels, MD. – Terry 1/27/12
Ingredients
- Pizza Crust (enough for a 12″ pizza)
- 2 tablespoons olive oil
- 4 tablespoons fig spread
- 12oz fresh mozzarella, thinly sliced
- 6oz prosciutto, thinly sliced
- 1 bunch of arugula leaves
- ½ cup parmesan, shaved
- kosher salt and pepper to taste
Instructions
- Preheat oven or grill to 475° F degrees. Don’t forget to put in your pizza pan or stone to preheat as well!
- On a floured surface, roll out the pizza dough as thinly as possible. Place on the preheated pizza pan or baking stone. Bake or grill 3-4 minutes to par-bake the crust.
- Remove the crust from the oven or grill (careful it’s hot!) and drizzle with olive oil and sprinkle lightly with kosher salt. Spread fig spread over the dough.
- Lay slices of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake or grill until crust is golden and cheese is bubbly, about 6-8 minutes.
- Remove from oven or grill and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.
- Cut into wedges or squares and enjoy!
