Prosciutto Mozzarella And Fig Pizza Recipes

FIG AND PROSCIUTTO PIZZA

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

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.

FIG-PROSCIUTTO PIZZA WITH ARUGULA

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!

FIG, PROSCIUTTO AND BLUE CHEESE PIZZA

Steps:

• For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
• In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
• Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour.
• Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
• Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
• For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes.
• Transfer the crust to a baking sheet. Lay the prosciutto slices over the crust, then top with the figs and blue cheese. Bake until the cheese melts, about 7 minutes. Serve immediately.

FOUR CHEESE PIZZA WITH FIG AND PROSCIUTTO

Steps:

• Put the figs in a bowl and cover them with apple juice. Let soak for 15 minutes. Add the figs and a touch of apple juice to a saute pan over low heat. Add the brown sugar and cook until the liquid has reduced to a syrup.
• Preheat the grill and the oven 400 degrees F.
• Mix the yeast, water and sugar together until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
• Using a stand mixer, add the flours, salt, olive oil and vinegar. Mix until the dough has formed into a ball, approximately 3 to 4 minutes. Put the dough in an oiled bowl, cover with plastic wrap and let rise for 30 minutes.
• Roll the dough into 1 large pizza or smaller sizes to use as appetizers.
• Put the dough on a preheated pizza stone, if baking in the oven or a mesh grilling tray, if using the grill. Cook until the dough is firm enough to add toppings.
• Sprinkle fontina, Gruyere and mozzarella over the pizza. Use only a small amount of blue cheese so you don't overwhelm the overall flavor. Scatter the glazed figs and long strips of prosciutto on top of the cheese. Put the pizza back in the oven or on the grill until the cheese has melted and the edges have reached your desired golden crisp color or crunchy texture. Remove the pizzas to a cutting board and slice.

FIG & PROSCIUTTO PIZZETTAS

Steps:

• To make the dough, mix the flour, yeast and salt in a bowl. Measure 250ml hand-warm water into a jug, add the oil, then tip into the flour mixture. Mix together with a wooden spoon, followed by your hands, to make a wet dough - add a splash more warm water if needed. Cover with oiled cling film and leave somewhere warm-ish to rise for 1 hr or until doubled in size. Heat the butter, then soften the shallots and set aside.
• Heat oven to 220C/200C fan/gas 7. Tip the dough onto a floured surface, knead briefly to smooth, then divide into 6-8 balls. Roll out each to a thin circle, then arrange on flour-dusted baking sheets. Mix the crème fraîche, Parmesan and shallots with a little salt and lots of black pepper. Spread over the dough and bake for 10-15 mins until crisp at the edges and slightly puffed up.
• Toss the figs and mozzarella with the rocket. Sprinkle over the pizzettas with the prosciutto. Mix the oil and vinegar, drizzle over the pizzettas and serve.

PROSCIUTTO, FIG AND GORGONZOLA PIZZA

Steps:

• 1. Preheat oven to 425 degrees F. Place toasted muffins onto a baking sheet. Top evenly with a slice of prosciutto, fresh fig slices then gorgonzola. Bake for 6-9 minutes, or until cheese is slightly melted and crust is crisp.