Prosciutto Arugula Pizza typically uses Prosciutto di Parma PDO, which is 100% all-natural, gluten-free product, completely free of preservatives, additives and hormones made with only four ingredients: pork, sea salt, air and time. In this Fig Prosciutto Pizza fig preserves acts as the "sauce" before being topped with creamy fontina cheese. For this recipe you will also need a pizza peel, these come in all shapes and sizes and are made of wood or metal. Spread half of the fig jam almost to the edges of the dough. The fig spread will caramelize in areas and have some nice golden brown areas. mozzarella ball, torn into pieces; Proscuitto, as desired; 1 cup arugula; Balsamic glaze for drizzling ; Instructions. Grab some fig spread, which is pretty much like fig jam. Prosciutto, Fig & Arugula Pizza 2017-11-01 15:37:12 Write a review Save Recipe Print Ingredients 1 frozen pizza crust (I used Trader Joe's cauliflower pizza crust) Olive oil for drizzling 4 Tablespoons fig jam 1 (8 oz.) Get a free eCookbook with 25 date-night worthy recipes. The combination of sharp cheese, salty proscuitto, sweet figs and bitter arugula worked well. Mix it together until the dough all comes together in a sticky mass. A drizzle of reduced balsamic (glaze) and a few grinds of coarse, fresh black pepper sends this pizza over the top. Roll out the dough first on the counter and then transfer to the peel to avoid sticking. Lightly brush dough with olive oil. On the show, I couldn’t find that product in my neck of the woods, so wound up using a true fig preserve, which was a little more jelly-like. This may seem like a bit of an investment but I promise you the results are well worth it. Tear each of the prosciutto slices in half and arrange them on top of each pizza. Here are a few good tips from chow.com on using a pizza peel. Emails will be sent in accordance with our Privacy Policy. For the Arugula Topping: 2 cups arugula. Keywords: prosciutto pizza, prosciutto and arugula pizza, fig pizza, Tag @kitchenswagger on Instagram and hashtag it #kitchenswagger. So if you were me a year ago then this is for you! INGREDIENTS Nutrition. UNITS: US. Write a review. The prosciutto is allowed to get nice and warm from the hot pizza, but it stays soft and delicious. Immediately lay/drape slices of prosciutto over the top of the hot pizza. I’ve covered cooking with a pizza stone in another post already but I will mention it again here because it makes such a huge difference. Next, with the mixer on low, drizzle in the olive oil. Sounds awesome. This pizza has no red sauce. Remove from the oven, let cool, top with fresh arugula, and serve. Transfer the dough onto the peel. Ingredients. here’s my “version….. take yours to the next level…… after coming out of the oven, cover the pie with ARULAGA, then drizzle with BALSAMIC-REDUCTION…….. People “fight” over this one! Transfer the pizza to the oven and bake either directly on the stone or the pan for 8-15 mins … Next, use your hands with the chipped and grody fingernails to lay slices of fresh mozzarella over the top. Slide the dough onto the preheated pizza … 1 pizza dough. And stir it around in the mixer for a few seconds. And when I took my first bite, I realized once again how delicious this pizza dough is when it’s “aged” in the fridge for several days. Sweet, but a nice, distinctive flavor. Sweet fig sauce, delicious prosciutto, and peppery arugula. Savory prosciutto, fig, and arugula pizza topped with fresh sliced mozzarella cheese, fig jam, and fresh arugula. Using the pizza peel, transfer the pizza to a cutting board. This helps the pizza slide onto the stone and is guaranteed to not stick if you use liberal amounts. Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Do you have a pizza dough recipe to go with this?? Stir it together till the olive oil is worked into the flour.
2020 prosciutto arugula fig pizza