Mixing sweet and salty with our Fig and Prosciutto Pizza, skipping the traditional tomato sauce and mozzarella for a fresh ricotta base and finished with arugula and a warm balsamic glaze.
Growing up, Friday nights were always takeout night in my family. We’d flip through paper menus from local restaurants and with hopes of trying something new, we always went back to pizza. Across the city in Philip’s house, Friday night was pizza night too. Using pre-made dough and tomato sauce, his family would grate their own cheese and slice their own toppings for an easy Friday night treat.