Pizza is the one dinner item we eat weekly, so it’s not surprising we are always trying new versions of it. In my mind, it is the most versatile dish out there. You can throw anything edible on it, sprinkle it with whatever cheese you like, bake it & enjoy! We’ve recently been experimenting with figs, prosciutto and arugula.
The edible fig is one of the first plants that was cultivated by humans. Fossilized figs have been unearthed that predate the domestication of wheat, barley and legumes. It appears they were first cultivated in Egypt, spreading to ancient Crete and then to ancient Greece. Figs are the only fruit to fully ripen and semi-dry on the tree. Their flavor is somewhere between a raisin and a dried date.
Prosciuttio is an Italian ham that is dry-cured. The outside of the ham is rubbed with salt and sometimes a mix of spices to draw out the moisture and concentrate the flavor while the ham slowly air-dries. This process can take anywhere from nine months to two years. Prosciutto is similar to but different from pancetta and bacon. Pancetta is cured and unsmoked, while bacon is cured and smoked, but both need to be cooked before being eaten. Due to the long curing process, prosciutto does not require any cooking before being eaten.
Now for the pizza!
Fig, Prosciutto & Arugula Pizza
Fig, Prosciutto & Arugula Pizza (adapted from Ree Drummond via Food Network)
Total Time Required: about 45 minutes Serves 4
Ingredients:
- 1 pound homemade or purchased pizza dough
- 1 large garlic clove, crushed or minced
- 2 tablespoons olive oil
- 4 ounces shredded mozzarella cheese
- 1 ounce grated Parmesan cheese
- 2 ounces provolone cheese, chopped
- 5 ounces dried figs, chopped
- 1 ounce prosciutto, chopped
- 1 small shallot, thinly sliced
- 1 1/2 – 2 ounces arugula
- 1/2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon each salt & pepper
Roll out the dough then combine the 2 tablespoons of olive oil with the garlic and spread it on the dough. Add the 3 cheeses evenly over the oil & garlic. Layer the figs and prosciutto over the cheeses.
The pizza is cooked with just the cheese, figs & prosciutto on it.
Grill the pizza on a stone or a baking sheet over high temperature for 8 minutes. (If using the oven, set the oven at 450º, and cook the pizza for 8 minutes on a pizza stone or 10-12 minutes on a baking sheet.)
Such a nice golden color!
Toss the arugula and shallot together. Whisk the lemon juice with the oil, salt & pepper and pour the dressing over the arugula then gently mix it all together. When the pizza comes off the grill or out of the oven, spread the arugula mixture over the top of it and allow the pizza to sit for 5 minutes before serving.
The arugula mixture is added after the pizza is cooked.
I so enjoy pizza & martini nights at home with Eric! ~Linda
Fig, Prosciutto & Arugula Pizza (adapted from Ree Drummond via Food Network)
Total Time Required: about 45 minutes Serves 4
Ingredients:
- 1 pound homemade or purchased pizza dough
- 1 large garlic clove, crushed or minced
- 2 tablespoons olive oil
- 4 ounces shredded mozzarella cheese
- 1 ounce grated Parmesan cheese
- 2 ounces provolone cheese, chopped
- 5 ounces dried figs, chopped
- 1 ounce prosciutto, chopped
- 1 small shallot, thinly sliced
- 1 1/2 – 2 ounces arugula
- 1/2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon each salt & pepper
Roll out the dough then combine the 2 tablespoons of olive oil with the garlic and spread it on the dough. Add the 3 cheeses evenly over the oil & garlic. Layer the figs and prosciutto over the cheeses.
Grill the pizza on a stone or baking sheet over high temperature for 8 minutes. (If using the oven, set the oven at 450º, and cook the pizza for 8 minutes on a pizza stone or 10-12 minutes on a baking sheet.)
Toss the arugula and shallot together. Whisk the lemon juice with the oil, salt & pepper and pour the dressing over the arugula then gently mix it all together. When the pizza comes off the grill or out of the oven, spread the arugula mixture over the top of it and allow the pizza to sit for 5 minutes before serving.