The Pioneer Woman Tasty Kitchen
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Fig-Prosciutto Pizza with Arugula

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

Sweet fig sauce, delicious prosciutto, and peppery arugula.

Ingredients

  • Pizza Crust
  • 1 teaspoon Active Dry Yeast
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • ⅓ cups 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
  • 1 bunch Washed And Rinsed Arugula
  • Freshly Ground Pepper, to taste
  • ½ cups Shaved Parmesan

Preparation

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.

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!

2 Comments

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Avatar of stephanie june

stephanie june on 12.21.2010

thanks for the tip about the prosciutto! i would have just thrown it right in the oven with the rest of the pizza… i can’t wait to try this!

Avatar of sallyk

sallyk on 12.21.2010

I’ve had something similar to this, only without the arugula, at a local Neopolitan pizza place. I’ve also made it (not your recipe, but duplicating the one I had at the pizza place). It’s completely different from standard pizzas, but very good.

My suggestion would be only make as much as you’re going to eat at the meal. This is one pizza that’s not good leftover in the morning or rewarmed.

Also, it’s pretty pricey. Fig jam, prosciutto, fresh mozzarella and arugula, though I love them, aren’t inexpensive.

5 Reviews

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Avatar of Pippi

Pippi on 12.5.2012

Delicious! The perfect balance of salty and sweet. The dough recipe was so easy. Make sure to roll/pull as thinly as possible.

Avatar of bkraemer

bkraemer on 11.4.2012

Definitely a favorite. Added carmelized onions and used chipotle raspberry bacon versus prosciutto.

Avatar of Melisa

Melisa on 11.13.2011

Delic!

Avatar of callipygianchronicle

callipygianchronicle on 1.21.2011

This is a really great alternative to typical tomato-based pizzas. The prosciutto added an awesome, salty bite. Perfect with the arugula and fig jam. BTW I made my fig jam from scratch using chopped dried figs + 1 tsp of lemon juice + 2 cups of water +2 tbls of maple syrup, simmered for 25 minutes until thickened and then pureed with a stick blender.

Avatar of Mamadallama

Mamadallama on 12.23.2010

This is incredible! Thank you so much for posting this unusual recipe, Ree. I have not had a pizza in more than 10 years since I had to modify my diet (heartburn) to exclude garlic, onion, and cooked tomatoes (among other things). What a treat this was and one I never ever would have imagined on my own. The only figs I’ve had before are in fig newtons or the little dried figs so I really wasn’t sure what it would be like. I was intrigued by the salt/sweet thing for sure. I used much less (3 or 4 slices, shredded) of prosciutto and next time I would only lightly salt once. This is heavenly! I want to eat it EVERY DAY! (I also used my own whole white wheat pizza dough for the crust, a make ahead artisan-type dough.)

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