Friday, September 4, 2015

Fig, Prosciutto + Arugula Pizza




Most Friday nights in our house include homemade pizza and we've been experimenting with so many different toppings this summer. Fresh seasonal fruit seems like an odd pizza topping but trust me, when paired with the right cheese and herbs, makes for something wonderful! ...Think peaches, pancetta and basil or pears, prosciutto and blue cheese. Not your typical pizzas but so, so good. 

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 
Mozzarella Cheese
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.


1 comment:

  1. I'll be over next Friday for pizza night. Hope that works for you :)

    ReplyDelete