Fig And Arugula Pizza Recipes
FIG AND ARUGULA PIZZA
Try making this easy fig and arugula pizza for dinner tonight. It's so easy and flavorful!
Categories comfort food dinner lunch main dish
Time 1h40m
Yield 6-8 servings
Number Of Ingredients 10
Steps:
- After you've made the dough, divide it in half and let come to room temperature, uncovered, about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚.
- On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
- Spread half of the fig spread on the dough, leaving a 1/2-inch border around the edge. Sprinkle with half of the mozzarella.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned, 10 to 12 minutes. Repeat with the remaining dough and toppings.
- Meanwhile, toss the arugula, olive oil and lemon juice in a bowl and season with salt and pepper. Pile the prosciutto and arugula salad on top of the pizzas. Makes 2 12-inch pizzas.
PIZZA WITH FIGS, PROSCIUTTO, GORGONZOLA, BALSAMIC, AND ARUGULA
Provided by Jeanne Thiel Kelley
Categories Cheese Leafy Green Bake High Fiber Dinner Lunch Vinegar Blue Cheese Fig Meat Arugula Summer Prosciutto Party Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
- Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.
FIG-PROSCIUTTO PIZZA WITH ARUGULA
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
- In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
- Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
- For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. 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!
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- Roll out the dough by hand or with a pin into a 13 inch circle and transfer to a floured pizza peel. Brush the dough with the olive oil.
- Top each of the pizzas with half the mozzarella and half the taleggo cheese, and arrange the figs on top.
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- Place dough on a cornmeal-dusted pizza paddle (if you're using a baking stone), or a lightly-oiled and cornmeal-dusted baking pan.
- Transfer the pizza to the oven and bake either directly on the stone or the pan for 8-15 mins (pan will take longer than stone), until the crust is golden and crisp, the cheeses are melted, and the figs are jammy.
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- Rinse the duck legs and pat dry. Mix together all of the marinade ingredients and rub the marinade all over the duck. It would be best to let the duck marinate overnight, but not essential.
- Use the Pizza dough recipe featured in our Wild Mushroom & Garlic White Pizza. The dough recipe makes enough for 4 small pizzas, but the leftover dough can be frozen for use next time.
- Preheat the oven to 350 degrees F and place the duck on a foil lined sheet pan. Roast the duck for about 45 minutes and finish under the broiler to crisp the skin a bit. Once cooled, take the meat off the bone and shred it with a fork or just with your hands. Put about a tablespoon of hot water on the roasting pan and use a rubber spatula to deglaze it. Toss the meat in with the juices and duck fat (we don't play around here). If you're a little squeamish about the amount of duck fat on the pan, then drain some off before you deglaze it. Set your lovely duck aside.
- In a small sauce pan over low heat, add the water, soy, hoisin, rice wine vinegar, honey, salt, and five spice, and heat until it's thick enough to coat a spoon. Set aside. Preheat your oven to the highest temperature it can muster. You probably won't be able to reach the pizzeria's oven temperatures but try to come as close as possible. We got our oven in Beijing to almost 475 degrees F.
PROSCIUTTO FIG AND ARUGULA PIZZA RECIPE - KITCHEN SWAGGER
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Reviews 4Category DinnerCuisine ItalianTotal Time 35 mins
- Place a small handful of flour onto the pizza peel and spread evenly to prevent the dough from sticking.
- Transfer the dough onto the peel. Top with a light coating of olive oil and sprinkle with garlic powder if desired. Spread the fig jam over the dough until lightly but fully covered. Add the mozzarella cheese first and then top with the prosciutto.
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- Heat 1/2 Tbsp. oil in a small saucepan over medium heat. Add shallot; stir until soft, about 5 minutes. Add figs, Marsala, and rosemary. Increase heat. Bring to a boil. Add 1 cup water. Reduce heat to medium-low; simmer, stirring often and adding water by tablespoonfuls if too thick, until figs are soft and jam measures 1 1/4 cups, about 20 minutes. Season with salt and pepper.
- Pulse 1 1/2 cups all-purpose flour, bread flour, 1 1/2 Tbsp. oil, 1 tsp. salt, and 1 cup water in a food processor until dough forms. Divide into 4 pieces. Wrap each in plastic and let rest until soft, 2–3 hours.
- Preheat oven to 450°. Roll out each dough piece on a floured surface to a very thin 10" round. Cover with a kitchen towel.
- Place 1 dough round on each of 2 baking sheets. Bake for 3–4 minutes to partially cook. Repeat with remaining dough.
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- Whisk flour, salt, and yeast in a large mixing bowl. Gradually add 1.5 cups water while stirring with a wooden spoon. Stir until well incorporated.
- Mix garlic and oil in a bowl and drizzle over the pizza to cover entire surface, season with salt and pepper. Bake dough until golden and bubbly, approx. 10-12 minutes. Let cool slightly before adding toppings, (so arugula doesn't wilt).
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- Pre-heat your oven to 450 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
- Follow the directions on the Delallo Italian Pizza Dough kit to make the dough. Once the dough is ready, divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
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- In a large bowl, combine the yeast, sugar, olive oil and water and let stand until foamy, about 5 minutes. Add the salt and 3 cups of flour and stir until a really stiff dough forms. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Oil the bowl, return the dough to it and let stand, covered, until doubled in bulk, about 2 hours.
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- Place the dough in the center of the baking sheet and drizzle with the oil, turning the dough to coat it well. Gradually stretch the dough until it reaches the edges of the baking sheet (or as best you can), being careful not to rip any holes in the dough. If it is difficult to stretch, cover with plastic wrap and let rest for 10 minutes before continuing.
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- Preheat oven to 500 degrees or higher, if your oven gets that hot, and place a pizza stone on bottom rack.
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