prosciutto arugula fig pizza

19 People talking Join In Now Join the conversation! NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE. The fresh arugula adds an aromatic and slightly nutty-tasting third dimension that compliments the sweet and savory characteristics of the prosciutto and fig jam. Emails will be sent in accordance with our Privacy Policy. Either one is delicious–just be aware there are different varieties! I made a whole bunch of pizza dough last week, and after churning out my Leek and Potato pizza (and subsequently scarfing it down unabashedly), I stuck the rest of the dough in a plastic bag in the fridge and walked away for a few days. Layer with onions, Fontina, Gorgonzola, figs, and prosciutto. This pizza isn’t deep dish, but it’s delicious and it’s pizza and that’s all that matters. 2017-11-01 15:37:12. Be sure to use plenty of flour or semolina flour on your pizza peel before placing the dough on it. Sprinkle lightly with salt and freshly ground pepper. And you’ll need some delicious, peppery arugula. 1 tablespoon fresh lemon juice (about ½ a lemon) 1-2 teaspoon olive oil. Instead, I spread fig jam over the crust to serve as the “sauce” and top … Sweet, but a nice, distinctive flavor. SERVES: 2-4. 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. Immediately drape prosciutto slices over, covering pizza completely. Spread a nice layer of fig spread all over the crust. And serve it immediately. Sweet jammy fig butter, with crispy and salty Prosciutto, creamy rich Cambozola and fresh luscious figs let this pizza span a meal from appetizer to dessert, while achieving rock star status along the way. Send us some pics. I may receive a commission if you click a link and purchase a product I recommend. Using the pizza peel, transfer the pizza to a cutting board. The pizza dough is first layered with some fig jam (we found ours in the gourmet cheese section of our local supermarket), then sprinkled with some shredded, creamy Fontina cheese and thinly sliced strips of prosciutto – a delicious salty-sweet combination of flavors! Slide the dough onto the preheated pizza … My name is Shawn, author behind Kitchen Swagger. Savory prosciutto, fig, and arugula pizza topped with fresh sliced mozzarella cheese, fig jam, and fresh arugula. Spread the fig jam over the dough until lightly but fully covered. Here’s what you need for the pizza crust. Scoop out a couple of large spoonfuls of the spread…. For Goat cheese lovers do try to purchase the goat cheese that is rolled in plump dried cranberries. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. 4 ounces crumbled goat cheese. This Fig Prosciutto Pizza is a far cry from those sticky Newtons you grew up on. Original Post: December 2010. Sprinkle half of the cheese over the fig jam. READY IN: 50mins. This helps the pizza slide onto the stone and is guaranteed to not stick if you use liberal amounts. They’ve started carrying some gourmet cheese and specialty items, which means I’m probably the happiest woman in the world at this point. I don’t know what happens to the dough over time, but it takes on some kind of magical chewy/flavorful quality that’s absolutely noticeable. Roll out the dough first on the counter and then transfer to the peel to avoid sticking. Instead, I spread fig jam over the crust to serve as the “sauce” and top with fresh sliced mozzarella, prosciutto, and fresh arugula at the very end. The prosciutto is allowed to get nice and warm from the hot pizza, but it stays soft and delicious. What does PDO mean? I'm a food & cocktail enthusiast bringing you my own simple and delicious restaurant-inspired recipes. 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! Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes. I just tear off the leaves (rather than chop it) and throw ’em right on. Save my name, email, and website in this browser for the next time I comment. Save Recipe. Note: You could also just use regular pizza sauce here; just go a little easy on it so it doesn’t overpower the toppings. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. This pizza has no red sauce. A little fig jam goes a long way, you want enough to lightly coat the entire pizza. Mix it together until the dough all comes together in a sticky mass. Your email address will not be published. Sprinkle lightly with salt. Do try ir on the grill! The hot stone gives you a perfectly cooked crust with brick-oven pizza qualities. You’ll love it! mozzarella ball, torn into pieces; Proscuitto, as desired; 1 cup arugula; Balsamic glaze for drizzling ; Instructions. Separate the slices so they’ll be all ready to go. If you watch the show, please notice the difference in fig spreads. I want this pizza to be as thin as possible, so I just used a third of the dough recipe (I usually use half the recipe for one pizza.) This may seem like a bit of an investment but I promise you the results are well worth it. This pizza has no red sauce. You can’t use too much! I’m going to have it for breakfast. 1 pizza dough. Crispy crust, the sweetness of fig, the deliciousness of fresh mozzarella, the saltiness of prosciutto, the peppery crispness of arugula.

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