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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.
Also known as "Pizza Settembrina," this pizza gets its name from the fig harvesting season in Italy, where the fruits reach their peak ripeness in September.
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.
Prosciutto goes well with provolone cheese, a smooth and delicate cheese that contrasts the sweet-savoury flavor of Prosciutto. Speck has a lightly smoked taste which pairs perfectly with the sweet and nutty flavor of Asiago.
High heat for quick cooking is one of the best ways to get a good crispy pizza crust, so pre-heating your pizza stone or pan will help a lot. Take care when placing your pizza on a hot surface. Use the wrong type of cheese on a pizza and it can really affect your pizza base.
One serving of prosciutto is 1 ounce (about two slices). Although one serving of meat or seafood is generally 3 ounces, processed meats typically have a smaller serving size.
A small handful sprinkled over the pizza after it bakes adds freshness to contrast the rich flavors, and a peppery bite. Balsamic drizzle. Optional but recommended. It only takes a few minutes to reduce balsamic vinegar on the stove to a thick drizzle.
What Does Fig Pizza Taste Like? Fig pizza is the perfect combination of sweet and savory. It blends sweet flavors from figs, caramelized onions, and honey. That sweetness is offset slightly by the nutty, savory flavors of the butter, walnuts, olive oil, and salt.
Papa Murphy's Hog Heaven Pizza Lets Pizza Lovers Go Hog Wild
The pizza features a trio of meats – bacon, crispy bacon, ground Italian sausage – as well as whole-milk mozzarella, cheddar, and traditional red pizza sauce.
Prosciutto is made from high-quality pork legs. The meat is covered in salt and left to rest for a few weeks. During this time, the salt draws out blood and moisture, which prevents bacteria from entering the meat (and is why it's safe for us to eat it "raw").
Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing or curing in the processing plant) must be cooked by the consumer before eating.
'Prosciutto cotto' is cooked and 'Prosciutto crudo' is raw although, because it has been salt-cured, it is ready to eat. Pork wrapped in prosciutto and cooked with crunchy vegetables for a delightful dinner for two.
This high temperature gives pizza dough its desired crispy outer layer, while cooking the inside of the dough rapidly. Raw meats, on the other hand, require much longer cooking times.
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