Fig Prosciutto Pizza With Arugula
I hope all of you had a great Valentine’s Day! I celebrated with my 2 Valentines at home by cooking a dinner of Spaghetti and Meatballs with Homemade Red Sauce, Spinach and Strawberry Salad, Garlic Bread, and Chocolate Pudding for dessert (requested-and later rejected-by The Littlest Apple).
I’ve been saving this recipe to share with you now that Feeding Tube Awareness week is over. I’ve used this recipe TWICE in the last week and a half, and I am NOT a pizza lover. I’ve never really tried figs before, but after I saw this on The Pioneer Woman’s website, there was no doubt in my mind that this was the pizza for me! In fact, I wanted this pizza SO BADLY that I didn’t even mind making 3 different kinds of pizza those nights! Let me explain: there’s no way my husband would try Fig and Prosciutto Pizza, so I made him Chicken and Spinach Alfredo Pizza. And there’s no way The Littlest Apple would eat EITHER of those, so he had cheese pizza. And by cheese pizza, I mean pizza dough topped with mozzarella, no sauce or any toppings. Welcome to my crazy world of picky eaters! All of that work on Family Pizza Night was SO worth it, though! I LOVE this pizza! The sweetness of the fig preserves, combined with the saltiness of the prosciutto is perfection!
I’ve adapted the recipe a little to include my own garlicky pizza dough. I also added the prosciutto before baking the pizza so the prosciutto could get a little crispy around the edges. Yum!
Fig Prosciutto Pizza With Arugula
adapted from The Pioneer Woman
- 1/2 recipe of Garlicky Pizza Crust (see below)
- 2 Tablespoons Olive Oil
- 4 Tablespoons Fig Spread Or Jam (I went lighter on this the second time around so the sweet fig wouldn’t overpower)
- Kosher Salt To Taste
- 12 ounces, weight Fresh Mozzarella, Sliced Thin
- 6 ounces, weight Thinly Sliced Prosciutto, torn or cut into small pieces
- 1 bunch Washed And Rinsed Arugula
- Freshly Ground Pepper, to taste
- ½ cups Shaved Parmesan
Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.
Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Top with prosciutto. Bake for 12 to 15 minutes, or until crust is golden, cheese is bubbly, and prosciutto is starting to get crispy.
Remove from oven and sprinkle on arugula and Parmesan shavings. Pop back into the oven for another 3-5 minutes, until Parmesan cheese melts.
Cut into wedges or squares and serve immediately!
Garlicky Pizza Crust
(my recipe, slightly adapted from here)
- 1 package (or 2 1/4 teaspoons) active dry yeast
- 1 cup warm water
- 3 cups flour, divided
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 2 teaspoons chopped garlic
Combine yeast and water; let stand 5 minutes. Whisk in the olive oil and salt. Stir 2 cups flour and garlic in a large bowl; make a well in the center. Add yeast mixture; stir until a soft dough forms. Cover and let rise in a warm place for 50 minutes. Add remaining 1 cup flour and knead until flour is incorporated into dough. Knead until smooth and elastic, about 5 minutes. Let rise in a warm place for 35 minutes. Preheat oven to 450 degrees F with a pizza stone on a rack in the top 1/2 of the oven.
Makes enough dough for TWO thin crust pizzas, or one thick crust. (I used thin crust for this pizza.)