Fig Prosciutto Pizza
There is a famous restaurant here in Boston called Figs that has amazing pizza. Probably their most famous is their fig prosciutto pizza and it is so amazingly good I have dreams about it. For pizza night the other night I decided to try and replicate it and came across this recipe that the Pioneer Woman posted. It is super easy and def a different flavor then the usual marinara pizza. The crust recipe she lists is good for 2 pizzas FYI.
- Also a plus- you can find all of these ingredients including pre-made yummy pizza dough at Trader Joe's if you live by one which makes the prep that much easier.
- Pizza Crust
- 1 teaspoon Active Dry Yeast
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- 1/3 cup Olive Oil
- FOR THE PIZZA:
- 2 Tablespoons Olive Oil
- 4 Tablespoons Fig Spread Or Jam
- Kosher Salt To Taste
- 12 ounces, weight Fresh Mozzarella, Sliced Thin
- 6 ounces, weight Thinly Sliced Prosciutto- I cook it on the pizza rather than add it after baking.
- 1 bunch Washed And Rinsed Arugula
- Freshly Ground Pepper, to taste
- 1/2 cup Shaved Parmesan
Preparation Instructions
NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE. USE LEFTOVER DOUGH TO MAKE OTHER KINDS OF PIZZA!
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Preheat oven to 500 degrees.
Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.
Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.
Cut into wedges or squares and serve immediately!
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