Salty prosciutto, melty cheese, fresh figs, and peppery arugula. What more could you ask of this pizza?
Last night I sat on the couch with my laptop on my lap (aptly named evidently) while watching Mad Max and then the TV show scorpion, willing inspiration to manifest. The TV is now off and here I sit still, letting my fingers type out this directionless thought trail. I’ve got nothing for your folks beyond telling you that this pizza may sound a bit different and that’s because it is. But you know what? Sometimes different is a good thing and upon first bite you may be surprised by how much you enjoy this pizza. More so than the traditional one you made alongside this one just in case it wasn’t a hit. But then this one disappeared first and you wish you had made two of it instead.
And yes I am slightly obsessed with arugula on pizza (1/2/3/4/5).
P.S. I just thought of something! My inoperative stand mixer underwent surgery Sunday afternoon and it came out good as new!
One year ago: Apple Cinnamon Peanut Butter Bagel Bites
Two years ago: Peanut Butter Baklava Bars
Three years ago: Pork Chops with Pineapple Fried Rice
Four years ago: White Chocolate Coconut Chili Macadamia Nut Cookies
FIG, PROSCIUTTO & ARUGULA PIZZA
Serves 2-3
Ingredients:
1 recipe cornmeal pizza dough (I substituted 1/2 cup flour with mesquite flour), risen
1/2 cup fig butter
1 Tbsp balsamic vinegar
1/2 cup grated fontina
1/2 cup grated Mozzarella
1/4 cup crumbled goat cheese
4 slices prosciutto
3 fresh figs, stems removed and quartered
1 cup fresh arugula, washed and patted dry
Directions:
- Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
- Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
- In a small bowl, combine fig butter and vinegar. Spread mixture evenly over the dough and top with all three cheeses.
- Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble. Immediately top with figs, prosciutto and arugula.
Source: Adapted from The Girl Inspired.
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5 comments
[…] Don’t forget the drizzle of hot honey, a post-oven topping that has also taken Columbus by storm thanks to Paulie Gee’s, that also takes up residence in those cups. I used to drizzle balsamic reduction all over my pizzas, but now I oscillate between that and hot honey. Other favorite post-oven toppings include: fresh basil (pictured here), ricotta, burrata, and fresh greens (especially arugula). […]
[…] Fig, Prosciutto & Arugula Pizza by The Spiffy Cookie – Salty prosciutto, melty cheese, fresh figs, and peppery arugula. What more could you ask of this pizza? […]
Beautiful! I love a less-traditional pizza like this, and the combo of fig, prosciutto and arugula sounds wonderful. And I’m glad to read that I’m not the only blogger who sometimes can’t think of what to write! ;)
I had a similar pizza very recently at a Mario Batali restaurant. The flavors were superb! Great pizza!
this sounds like an amazing sweet and savory combo of the figs and prosciutto! lovely :)