When I saw this pizza on Pioneer Woman I knew I had to try it. I love figs and prosciutto, and well I love pizza. When I searched searched for this recipe I found many variations on the internet so I was surprised this was the first time I had heard of this combination. During a cross-country trip we came across a fabulous family-owned store that had some fig jam, I knew exactly what I was going to be making with that fig jam. I first made this when my mom was here and promptly made it less than 2 weeks later. You can get prosciutto at your deli counter (make sure to ask for it shaved) and sometimes you can find it prepackaged in the refrigerator section. Make sure to use fresh mozzarella (usually in a ball), it makes all the difference. I like to cut my mozzarella and lay it out on paper towels to absorb the extra water or as I have found out the hard way recently, you may end up with liquid running off your pizza to the bottom of your oven.
If you don’t need two pizzas you can freeze the other half of the dough after it has risen. I like to do this so we always have pizza dough on hand, you can just thaw it in your refrigerator during the day and can throw a pizza together quickly in the evening.
Fig and Prosciutto Pizza
Ingredients for pizza dough (Makes enough for 2 thin crusts):
1 teaspoon instant or rapid-rise yeast
3 cups (14 ounces) all purpose flour
2 teaspoons coarse kosher or sea salt
1 to 1 1/4 cups warm water
2 tablespoons plus 1 teaspoon olive oil
Ingredients for pizza:
2 cups (loosely packed) arugula, washed and dried well
2 ounces prosciutto, thinly sliced – shaved
8 ounces fresh mozzarella, sliced thin (you may want to lay slices on a paper towel to absorb extra liquid)
1/3 cup fig jam
1/4 cup shaved parmesan cheese
Sea Salt to taste
Instructions for pizza dough in the food processor:
1. Combine yeast, flour, and 2 teaspoons of salt in the the food processor, pulse a few times.
2. Turn on the food processor and add 1 cup of water and 2 tablespoons of oil through the feed tube
3. Process for about 30 seconds, adding more water (as needed) until the mixture forms a ball (it should be slightly sticky to the touch). If dough is too dry add water 1 tablespoon at a time and continue to process for 10 more seconds. If dough becomes too sticky add 1 tablespoon of flour at a time.
4. Turn the dough onto a floured work surface and knead by hand for about a minute to form a smooth dough.
5. Grease a bowl with the remaining teaspoon of oil.
6. Place dough in the greased bowl and turn the dough to oil on all sides.
7. Cover the bowl with plastic wrap to let rise. Make sure this is in a draft-free area of your house that is warm until the dough is doubled in size (about 1-2 hours). If my house is too cold, I turn the oven on low and keep the dough near the oven (be careful not to sit the dough too close to the oven or it will cook the dough). You can also let the dough rise in the refrigerator which will take about 6-8 hours.
Instructions for dough by hand:
1. Mix half of the flour with the salt and yeast
2. Add 1 cup water and 2 tablespoons olive oil; stir with a wooden spoon until smooth.
3. Add remaining flour a little at a time, until you are no longer able to mix with a spoon.
4. Turn the dough onto a floured surface and knead (adding as little flour as possible). Knead until smooth (about 10 minutes). See instructions above with #5 to finish dough.
Instructions for pizza:
Preheat oven to 500F
1. Roll 1/2 of the dough out on baking stone (you can use a pan if you don’t have a stone) to desired thickness. Using a fork, poke holes in the dough.
2. Spread fig jam over the dough.
3. Place sliced cheese over pizza
4. Bake in 500F oven for 10 minutes or until cheese is bubbly
5. Remove pizza from the oven and place prosciutto over pizza.
6. Place arugula over prosciutto and top with parmesan.
7. Sprinkle salt on top and serve.
We love this pizza and when we ran out of fig jam it was a sad day in our household because the store-bought fig spread doesn’t even compare to this stuff!