Photo by: David Beeler
Pizza is a hot-ticket item at our house. And while the boys’ favorite is the traditional pepperoni pizza, David and I prefer the more “adult” version of (what I think would be) one of the universally considered “comfort food”.
A fig-prosciutto-arugula combination may sound foreign and I admit, it’s a more exotic approach on pizza, but the combination works wonderfully. The original recipe gives instructions on how to make my own pizza dough, but quite honestly, I prefer to get the pizza dough ball from my local grocery store. Much easier, less time consuming and there really is hardly any difference in the flavor, so Mama goes for convenience on this one.
For a long time, Arugula wasn’t on my “favorite list” as the peppery taste was a bit too overpowering for my taste. And then I discovered this pizza recipe… It adds just the perfect kick. The fig spread adds sweetness and the prosciutto contributes the smokey saltiness that is perfect. Topped with some Parmesan shavings and the pizza is a master piece of yummy-ness.
Fig-Prosciutto Pizza with Arugula
- 2 tbsp. Olive Oil
- Kosher Salt
- 6-8 tbsp. Fig Spread or Jam
- 12 ounces fresh mozzarella, sliced thin. Tip: put the slices in between paper towels and press as much of the moisture out as possible (let the paper towels absorb it). This way you prevent your pizza from becoming soggy.
- Freshly ground black pepper
- 6 ounces thinly sliced prosciutto
- 1 bunch washed and rinsed arugula
- 1 cup shaved Parmesan
- Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
- Roll out the pizza dough on lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches.
- Place on a large baking sheet. I recommend you use one with edges, so that any drippings remain in the pan and don’t fall to the bottom of the oven where they will burn and as a result smoke up your house. Just sayin’…
- Drizzle lightly with the olive oil and sprinkle lightly with salt.
- Spread the fig spread all over the surface of the dough.
- Lay the slices of mozzarella all over the surface of the pizza crust.
- Sprinkle lightly with salt and pepper.
- Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Remove from the oven and immediately drape the prosciutto slices over the hot pizza.
- Sprinkle generously with the arugula and Parmesan shavings.
- Cut into wedges or squares and serve immediately!
Serve with a delicious glass of Pinot Grigio and you’re set for a delicious meal.
Serves: well…that depends. As an appetizer probably the 8 that The Pioneer Woman mentions. For dinner, my husband and I finish this one. Yes, it’s THAT good!
(Recipe by: Ree Drummond, aka The Pioneer Woman)
Share Your Thoughts:
Do you have a pizza recipe that is a hit at your house? I would love to hear from you! Drop me a line with the recipe – I want to try it out! LOVE LOVE LOVE me some pizza!