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Posted by Janette Staub on , last updated
Pizza is for sure one of my top 5 most favorite foods. If I was deserted on an island and could choose only one thing to eat every day, it would be pizza. The dough, the cheese, the toppings….there’s just so many good things that all happen in one slice!
I ran across this recipe on Pinterest from Spache the Spatulaand thanked my lucky stars it’s fig season. I didn’t get introduced to figs until recent years but immediately fell in love. The idea of pairing them with fresh mozzarella and prosciutto got my taste buds tingling. And they weren’t disappointed. Everything complimented each other so well. I didn’t use the balsamic glaze on the whole pizza, just tried it on one slice and liked it a lot, but even if you don’t use the glaze, the pizza stands well on its own.
The dough recipe is very basic and tastes great. I like my dough a little less crispy so next time I would probably decrease the temperature of the oven but other then that, I was highly satisfied with this recipe and hope I can make another one before the figs disappear until next year!
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Prosciutto and Fig Pizza Recipe
This pizza topped with prosciutto and figs is the perfect combination of sweet & salty.
In the bowl of a stand mixer, combine the water, yeast, sugar, salt, and olive oil. Let sit for 10 min.
With dough hook attached, add in flour and mix on low. Once mixed thoroughly, increase speed to high and knead the dough for 10 min., until the dough pulls away from the sides of the bowl and forms a ball on the hook.
Place the dough in a bowl and coat in olive oil. Cover and place in a warm place to rise for about an hour. It should double in size.
After the hour, punch the dough down and divide in half. If you aren't making two pizzas, refrigerate one ball to use within a few days or freeze it for a month.
If you have a pizza stone, place it in the oven and preheat to 500 degrees. Once it reaches temperature, keep it on for 30 min before putting the pizza inside.
Pat or roll out the dough on a well-floured surface into about an 8in round. Then, stretch it out over your knuckles, trying to keep it round, until it reaches a 14in diameter (this can take a bit of time. The dough is very elastic and easy to get holes in it, but I just took dough from the crust and mended them).
Coat the dough with olive oil and lay out the slices of mozzarella so they are not quite touching each other.
Place the fig slices between the cheese and sprinkle with salt and pepper.
Slide the pizza onto your pizza stone and bake for 10-15min, until the dough is golden brown.
Top the pizza with prosciutto (torn into pieces ) once you've removed it from the oven, right before serving.
Reduce the balsamic vinegar, wine, and sugar into a glaze and drizzle on top of the pizza if you so choose.
Does prosciutto go on pizza before or after cooking? For this recipe, I recommend putting the prosciutto down before cooking the pizza. The melty cheese helps the prosciutto stick to the crust so it doesn't slide off when you cut or bite it. I also like the way the prosciutto edges get a bit crispy in the oven.
A fruit that pairs well with bold flavors, figs are the star of this simple yet decadent fig pizza. You can make it vegan, meaty, or ultra-cheesy, depending on your preference. Using store-bought pizza dough makes this recipe weeknight-friendly.
Prosciutto is sliced and served raw with the intent that it is consumed that way. The salt used in the preparation draws out blood and moisture, preventing bacteria from entering the meat – making it safe to eat as is. In fact, cooking it is generally frowned upon.
Yes, both prosciutto Crudo and prosciutto Cotto can be eaten straight from the package. Prosciutto Cotto is technically already cooked, so it's not raw in the first place. Prosciutto Crudo, while dried and not cooked and thus technically raw, is entirely safe for consumption due to curing.
Mozzarella. Perhaps the most well-known and popular pizza topping of all-time, Mozzarella is cherished for its near perfect consistency and straightforward flavour. ...
Higher heat = crunchier and tastier crust. Most home ovens only reach 240-250°C, though some have a specific 'pizza' setting. For the best results, preheat your oven and pizza stone or pan on the lower-middle shelf for at least half an hour before cooking your pizzas.
Burrata with figs is another winning pairing. Di Palo's in Little Italy makes their own in-house, or try the burrata from Narragansett Creamery available at Saxelby Cheesemongers. And blue cheese and figs is a classic for good reason.
Spread a thin coat of olive oil on dough. Arrange goat cheese, figs cut side up, cooled onions around on crust. Top with mozzarella cheese and sprinkle with rosemary. Place in oven and bake for 15-20 minutes.
Incorporate figs into a symphony of tastes and textures with sticky honey-glazed halloumi, peppery rocket, salty prosciutto and toasted almonds. The sweet flavour of figs pairs well with creamy mozzarella and bitter salad leaves like chicory, so why not get inventive with your own assemblage?
The best approach to achieve a light, airy crust is to stretch the dough. Yeast produces gas bubbles, which increase volume and fluffiness. Those air pockets in the dough won't disappear no matter how much you knead it. It will shuffle them about, merging smaller air pockets into larger ones.
Although oil in pizza dough is not required, it may be helpful. The oil improves the dough's stretchability while also keeping it hydrated. When you bake the dough, you can see how this process works, and the oil keeps the dough supple even after cooking.
Many people enjoy the texture and flavor of prosciutto that's been pan-fried or baked in the oven. It can be eaten as-is like delightful meat chips, cooked as a pizza topping, used in a sandwich either raw or cooked, or crumbled on top of vegetables or even fruits for a salty-sweet punch.
Unlike the crunchy bite of a fried and fatty bacon strip, a leaner slice of prosciutto produces a more delicate crispness when cooked. Prosciutto can even risk rubberiness or a leather-like outcome, if it isn't prepared correctly.
Overall, raw meats like sausages are best added to the pizza dough after they have been cooked fully. This rule really only applies to raw meats. Cured and smoked meats like salami are safe to eat right out of the package due to the fermentation and drying process, per Foodiosity.
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