Fig And Prosciutto Pizza Recipes

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FIG AND PROSCIUTTO PIZZA WITH BALSAMIC GLAZE



Fig and Prosciutto Pizza with Balsamic Glaze image

Fig and prosciutto pizza with balsamic glaze is an irresistible sweet and savory treat! Topped with fresh mozzarella, figs, prosciutto, arugula, and walnuts.

Provided by Jessica Gavin

Categories     Entree

Time 1h

Number Of Ingredients 13

1 pound pizza dough (homemade or store-bought)
olive oil (for brushing on pizza crust)
1 cup arugula
8 figs (cut into quarters)
8 ounces mozzarella (cut into thin round slices (or pre-grated))
⅓ cup walnuts (roughly chopped)
2 ounces prosciutto (torn into smaller pieces)
all-purpose flour (for dusting dough and pan)
cornmeal (for dusting pan)
kosher salt (for sprinkling on dough)
black pepper
½ cup balsamic vinegar
2 tablespoons honey

Steps:

  • Preheat oven to 500°F. Place a cold pizza stone or a sheet pan in the oven to preheat. Allow dough to come to room temperature while you prepare the balsamic glaze, about 30 minutes.

Nutrition Facts : Calories 250 kcal, Carbohydrate 26 g, Protein 12 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 648 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving

FIG PROSCIUTTO PIZZA



Fig Prosciutto Pizza image

Fig Prosciutto Pizza Recipe - Easy to make and easy to love! This simple homemade pizza recipe is loaded with tangy-sweet flavor and lots of cheese.

Provided by Sommer Collier

Categories     Main Course

Time 40m

Number Of Ingredients 14

Water
1 packet dry active yeast
2 tablespoons olive oil
4 cups bread flour
1 1/2 teaspoons salt
Extra oil and flour (for prep)
4 tablespoons fig preserves
1/2 pound prosciutto, (sliced into thin ribbons)
1 cup arugula leaves
6 ounces soft goat cheese (crumbled)
2/3 cup shredded mozzarella
2 teaspoons fresh thyme
4 tablespoons pine nuts
Salt (and pepper)

Steps:

  • For dough: Place 1/2 cup of warm water in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 1/4 cups of room-temperature water, plus the oil and salt. Using a bread hook, mix on low, adding the flour a little at a time. "Knead" in the mixer for 2-3 minutes until well combined but tacky. Oil a large bowl. Place the dough in the bowl and turn it to cover the dough in oil. Cover the bowl tightly with plastic wrap and allow the dough to rise for 2 hours.
  • When the dough is more than double the original size, punch it down and place it on a floured work surface. Divide into two equal pieces. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mounds. Either roll from the middle out, or hand-stretch the dough to a large 18-inch circle. Be careful not to tear the dough.
  • Place both pizza crusts on pieces of parchment paper and liberally oil the pizza crusts. Allow the crusts to rest. Preheat the oven to 500 degrees F, and place two round pizza stones or two flat cookie sheets on the middle two racks to preheat.
  • Spread half the fig preserves over each pizza crust. Top each crust with sliced prosciutto, fresh arugula, crumbled goat cheese, shredded mozzarella, fresh thyme, and pine nuts. Sprinkle with salt and pepper. Then bake for 8-10 minutes, until the crust is bubbly. Cut and serve!

Nutrition Facts : Calories 258 kcal, Carbohydrate 26 g, Protein 9 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 383 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

FIG AND PROSCIUTTO PIZZA



Fig and Prosciutto Pizza image

To make the best pizzas, you'll need a pizza stone, which is placed on an oven rack and heats up while you prepare the dough, and a pizza peel, a flat board with a long handle that lets you deposit the pizza intact on the stone. If you don't have a pizza peel, use a large piece of cardboard instead.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 pizzas

Number Of Ingredients 11

2 rounds Figs Pizza Dough
Cornmeal, for sprinkling
2 teaspoons extra-virgin olive oil
1/2 teaspoon minced garlic
2 pinches salt
2 pinches freshly ground black pepper
1 teaspoon chopped fresh rosemary leaves
1/2 cup Fig Jam
4 ounces Gorgonzola cheese, crumbled into pea-sized pieces
3 ounces thinly sliced prosciutto
1 scallion, thinly sliced lengthwise, for garnish

Steps:

  • One hour prior to cooking, place a baking stone in the oven, and heat to 500 degrees.
  • Roll out one pizza dough as thinly as possible. Place it on a pizza peel sprinkled with cornmeal. Cover the surface with 1 teaspoon oil, 1/4 teaspoon minced garlic, 1 pinch each salt and pepper, and 1/2 teaspoon chopped rosemary. Leave an uncovered, 1-inch-wide outer lip all the way around.
  • Evenly dot 1/4 cup fig jam and 2 ounces Gorgonzola cheese on the pizza. Top with half the prosciutto.
  • Shake the peel lightly, and slide the pizza onto the baking stone. Bake until browned, about 6 to 7 minutes. Transfer to a firm surface and cut into slices. Serve immediately, garnished with half the sliced scallion. Repeat with remaining dough.

WHITE PIZZA WITH PROSCIUTTO AND FIG



White Pizza with Prosciutto and Fig image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 11

1 pound pizza dough (from a pizzeria is ideal)
All-purpose flour, for the work surface
One 15-ounce jar four cheese Alfredo sauce
12 ounces buffalo mozzarella, cut into eight 1/4-inch slices
12 paper thin slices prosciutto
10 fresh figs, quartered
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 cups baby arugula

Steps:

  • Position an oven rack on the second highest position, put a pizza stone on it and preheat the oven for 1 hour to as high as your oven goes, usually 500 to 550 degrees F.
  • Divide the pizza dough into 2 pieces. On a floured surface, gently roll out each piece of dough into a 10- to 12-inch circle. Transfer one piece of dough to a floured pizza peel or the back of a baking sheet. Ladle about 1/4 cup of the Alfredo sauce on the pizza, leaving a 1/4-inch border. Top with half the mozzarella. Transfer to the pizza stone and bake until golden and bubbly, rotating halfway through, about 10 minutes. Remove from the oven and top with half the prosciutto slices. Next, scatter with half of the figs. Bake for another 2 to 3 minutes. Repeat with the remaining dough and pizza toppings.
  • Meanwhile, whisk together the balsamic, olive oil and crushed red pepper with some salt and pepper in a medium bowl. Toss with the arugula.
  • Top the warm pizzas with the dressed arugula, slice and serve immediately.

CAL-ITALIA PIZZA WITH PROSCIUTTO AND FIGS



Cal-Italia Pizza with Prosciutto and Figs image

Provided by Tony Gemignani

Categories     Cheese     Kid-Friendly     Dinner     Lunch     Small Plates

Yield Makes one 13-inch pizza; 6 slices

Number Of Ingredients 10

1 (13-ounce/370-gram) ball Master Dough , preferably with starter made with Poolish
1 cup (255 grams) balsamic vinegar
3 parts flour mixed with 1 part semolina, for dusting
2-ounce (55-gram) piece Asiago cheese, cold, for shaving
6 ounces (170 grams) whole-milk mozzarella cheese, shredded (1-1/2 cups)
1-1/2 ounces (45 grams) Gorgonzola cheese, broken into small pieces
2 to 3 tablespoons (40-60 grams) fig jam, preferably Dalmatia brand
3 ounces (85 grams) thinly sliced prosciutto (about 6 slices)
Special equipment:
2 pizza baking stones or steels, pizza peel

Steps:

  • Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
  • Meanwhile, put the vinegar in a small, heavy saucepan over medium heat. Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer. No bubbles should break through the surface. If the lowest setting is still too hot, place the pan over a diffuser. Once the vinegar has reduced by three-fourths, remove it from the heat. The glaze can be stored in a covered container at room temperature for several months.
  • Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
  • Sprinkle a wooden peel with the dusting mixture.
  • Roll out the dough into a round 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough.
  • Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
  • Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border. Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago.
  • Slide the pizza onto the top stone.
  • Bake for 7 minutes. Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top. Rotate the pizza 180 degrees, transfer it to the bottom stone, and bake for 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.
  • Transfer the pizza to a cutting board and cut into 6 wedges. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza. Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices. To finish, squeeze a thin spiral of balsamic glaze onto the pizza.

FIG-PROSCIUTTO PIZZA WITH ARUGULA



Fig-Prosciutto Pizza with Arugula image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 8 servings

Number Of Ingredients 12

1/2 teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon kosher salt
Scant 1/4 cup olive oil, plus more for bowl
2 tablespoons olive oil
Kosher salt
6 to 8 tablespoons fig spread or jam
12 ounces fresh mozzarella, sliced thin
Freshly ground black pepper
6 ounces thinly sliced prosciutto
1 bunch washed and rinsed arugula
1 cup shaved Parmesan

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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