Fig and Prosciutto Pizza with Arugula
I was googling ways to use up a jar of fig spread (#firstworldproblems), and came across this recipe from The Pioneer Woman (www.thepioneerwoman.com). I prefer to grill pizzas at high temp rather than baking them in the oven because it makes a crispier crust. An ab fab 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
- 2 Tbsp. olive oil
- 4 Tbsp. fig spread (such as Dalmatia)
- fresh mozzarella, thinly sliced
- prosciutto, thinly sliced
- bunch of arugula leaves
- ½ cup parmesan, shaved
- kosher salt and pepper to taste
INSTRUCTIONS
Roll out the pizza dough as thinly as possible. Place in a pizza pan or transfer to a hot baking stone. I prebake the crust for 3-4 minutes before putting on the toppings.
Drizzle lightly 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 until crust is golden and cheese is bubbly (about 6-8 minutes on the grill).
Remove from grill and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.