Fig & Prosciutto Pizza with Warm Balsamic Glaze

Mystique pulling out a piece of Fig and Prosciutto Pizza from a cast iron pan

5 from 1 reviews

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. 




No. 1 | Pour the water into a medium bowl. Sprinkle in the yeast and allow to sit for 5 minutes, until dissolved and the yeast begins to bubble to the top.

No.2 | Using a spatula, stir in the flour and salt until a shaggy dough is formed. Turn the dough out to a lightly floured surface and knead for 5 minutes, until the dough is smooth and elastic. Place the dough back into a clean bowl and very lightly coat the ball with olive oil. Cover the bowl tightly with plastic wrap and allow to rise in a warm, draft-free area for 1-1 ½ hours, until doubled in volume.

No. 3 | Preheat the oven to 500°.

No. 4 | Split the dough into two equal pieces. One at a time, flatten the dough into an even round disc. Roll the dough out to about 8 inches, then pick the dough up and carefully shape and stretch the dough to a 10 inch circle. The idea is to have the outside of the dough be slightly thicker than the centre to make for a thicker crust.

No. 5 | Set the dough in a skillet on on a sheet pan. Spread half the ricotta evenly on the dough, leaving about ¼-½ inch of crust. Next place the prosciutto around the pizza, ensuring each slice of pizza will get meat. Generously place the figs in between the prosciutto. Repeat with the second pizza, then place in the oven to bake for 10-12 minutes.

No. 6 | Meanwhile, pour the balsamic vinegar in a small saucepan. Bring to a boil and allow to reduce to half, about 5 minutes. Pour into a small bowl to cool while the pizza finishes cooking.

No. 7 | When the pizzas are done, and crusts have started to brown remove from the oven. Top with a basil and arugula. Drizzle with the reduced balsamic and a few grinds of black pepper.

Keywords: Real Food, Pizza, Figs, Prosciutto