We made this Fig, Prosciutto and Arugula pizza a few weeks ago and it was DELICIOUS! My favorite Charlotte restaurant has a similar one on their menu and I've been dying to recreate it myself. Figs are in season and ripe for the picking right now. I love to eat them plain, but there are so many ways to eat them.
Give this pizza a try- it's a surprising and rare bite! Caramelized red onions and gorgonzola cheese would be tasty additions if you're feeling extra adventurous!
Fig, Prosciutto + Arugula Pizza
Neapolitan pizza dough (halve the recipe for one pizza)
Fresh figs, sliced
3 thin slices prosciutto, torn
Handful of fresh arugula
Salt and pepper, to season
Mix pizza dough and let rise for about two hours prior to topping the pizza and putting it in the oven.
Preheat oven to 500 degrees, with your pizza stone in the oven.
Roll out dough to desired size. Once the stone and oven are preheated to 500 degrees, remove the stone from the oven and place rolled out dough immediately on top. Brush with olive oil. Top with a thin layer of mozzarella, then arugula. Evenly top with torn prosciutto. Sprinkle another heavier layer of mozzarella. Finish by evenly placing sliced figs on top of the cheese and season with a tiny bit of salt and fresh ground pepper.
Cook for 8 minutes on 500 degrees, or until crust is crisp and cheese is melted and bubbled.