FIG PROSCIUTTO PIZZA
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
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 WITH BALSAMIC GLAZE
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
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 AND PROSCIUTTO PIZZA
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
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.
CAL-ITALIA PIZZA WITH PROSCIUTTO AND FIGS
Provided by Tony Gemignani
Categories Cheese Kid-Friendly Dinner Lunch Small Plates
Yield Makes one 13-inch pizza; 6 slices
Number Of Ingredients 10
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.
PROSCIUTTO, MOZZARELLA AND FIG PIZZA
A quintessential flavor combination on a simple-to-make pizza base. It is good to make several of these bases in one go and then freeze them, so that next time pizza is on the menu, a base can be quickly defrosted and finished with toppings.
Provided by Lorraine Pascale
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold.
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.
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FIG AND PROSCIUTTO PIZZA RECIPE | MYRECIPES
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- In a large bowl, sprinkle yeast over 3/4 cup warm (110°) water. Let stand until softened, about 5 minutes. Stir in salt and 1/3 cup olive oil.
- If using a dough hook, add 2 1/2 cups flour and mix until moistened. Beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, about 10 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time.
- If mixing by hand, add 2 1/2 cups flour and beat until dough is moistened and slightly stretchy. Scrape dough onto a lightly floured board. Knead until dough is smooth, elastic, and no longer sticky, 10 to 12 minutes; add flour as required to prevent sticking.
- Cut dough into 4 equal pieces. Place on floured board and cover with plastic wrap to prevent drying. Let rest 10 minutes. Knead 1 piece of dough to expel air. On a floured board, roll out to make an 11-inch round. Put round on a 12- by 15-inch baking sheet and prick dough all over with a fork.
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