Fig, Prosciutto, and Arugula Pizza
It took me forever to make my own pizza, but I finally did, and I realized HOMEMADE PIZZA IS AWESOME! This one, especially. I love Pioneer Woman’s crust dough, because you literally mix it up, throw it in the fridge, and forget about it for 3 or 4 days until you pull it out, stick some toppings on it, and bake.
Speaking of toppings, these were the best of the best - a sweet fig jam, melty mozzarella, salty prosciutto, and a bunch of fresh, crisp, arugula piled right on top. It’s the Nimbus 2000 of pizza, y’all. Get to it!
Fig, Prosciutto, and Arugula Pizza
Recipe by: adapted from Pioneer Woman
Yield: about 8 2-slice servings
Crust Ingredients:
1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil
cornmeal for sprinkling
Toppings:
2 tablespoons olive oil
4 tablespoons of fig jam (I just sort of eyeballed this)
kosher salt to taste
12 ounces fresh mozzarella, sliced thin
6 ounced prosciutto, sliced thin
a bunch of arugula
freshly ground pepper
1/2 cup shaved Parmesan
Directions:
*NOTE: this crust recipe makes 3 times the dough needed for this pizza -- you can use it for other pizza recipes or just triple the toppings.
Sprinkle yeast over 1 1/2 cups of warm water. While the yeast foams for a few minutes, combine flour and salt in a mixer. Drizzle in olive oil with the mixer on low speed, until ingredients are combined. Pour in yeast mixture and mix until combined. Coat a medium mixing bowl with olive oil and plop the dough out into it. Cover this and put it in a draft-free area (like your closed oven) to rise for about an hour. Then scoop it out onto plastic wrap, wrap it up, and stick it in a ziplock bag (don't skip this, because it will burst it's plastic wrap). Throw it in the fridge (okay, or gently set it) for at least 24 hours, or (better yet) 3 or 4 days.
When you're ready for pizza, preheat oven to 500 degrees (with a pizza stone in it, if you have one. I don't, so I preheated mine with a pizza pan inside). On a sheet of parchment sprinkled with cornmeal, pat the dough out as thin as possible (using greased fingers). Drizzle the crust lightly with olive oil. Spread a thin (but not too thin) layer of fig jam all over the surface and sprinkle with kosher salt. Lay sliced mozzarella all over the pizza and sprinkle these slices lightly with kosher salt. Grind pepper over the pizza. Bake for 12 to 15 minutes, until crust is golden brown and cheese is bubbling and gooey and oh dear.
Remove the pizza from the oven and lay the prosciutto all over it while it's still hot. Right before you're going to serve it, pile on cold arugula and sliced Parmesan. Cut into pieces and enjoy!
To read about how Harry Potter relates to this pizza (and my apology to HP fans), see more pizza photos, and tell me which house you think you'd be sorted into, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, bakebakebake
Speaking of toppings, these were the best of the best - a sweet fig jam, melty mozzarella, salty prosciutto, and a bunch of fresh, crisp, arugula piled right on top. It’s the Nimbus 2000 of pizza, y’all. Get to it!
Fig, Prosciutto, and Arugula Pizza
Recipe by: adapted from Pioneer Woman
Yield: about 8 2-slice servings
Crust Ingredients:
1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil
cornmeal for sprinkling
Toppings:
2 tablespoons olive oil
4 tablespoons of fig jam (I just sort of eyeballed this)
kosher salt to taste
12 ounces fresh mozzarella, sliced thin
6 ounced prosciutto, sliced thin
a bunch of arugula
freshly ground pepper
1/2 cup shaved Parmesan
Directions:
*NOTE: this crust recipe makes 3 times the dough needed for this pizza -- you can use it for other pizza recipes or just triple the toppings.
Sprinkle yeast over 1 1/2 cups of warm water. While the yeast foams for a few minutes, combine flour and salt in a mixer. Drizzle in olive oil with the mixer on low speed, until ingredients are combined. Pour in yeast mixture and mix until combined. Coat a medium mixing bowl with olive oil and plop the dough out into it. Cover this and put it in a draft-free area (like your closed oven) to rise for about an hour. Then scoop it out onto plastic wrap, wrap it up, and stick it in a ziplock bag (don't skip this, because it will burst it's plastic wrap). Throw it in the fridge (okay, or gently set it) for at least 24 hours, or (better yet) 3 or 4 days.
When you're ready for pizza, preheat oven to 500 degrees (with a pizza stone in it, if you have one. I don't, so I preheated mine with a pizza pan inside). On a sheet of parchment sprinkled with cornmeal, pat the dough out as thin as possible (using greased fingers). Drizzle the crust lightly with olive oil. Spread a thin (but not too thin) layer of fig jam all over the surface and sprinkle with kosher salt. Lay sliced mozzarella all over the pizza and sprinkle these slices lightly with kosher salt. Grind pepper over the pizza. Bake for 12 to 15 minutes, until crust is golden brown and cheese is bubbling and gooey and oh dear.
Remove the pizza from the oven and lay the prosciutto all over it while it's still hot. Right before you're going to serve it, pile on cold arugula and sliced Parmesan. Cut into pieces and enjoy!
To read about how Harry Potter relates to this pizza (and my apology to HP fans), see more pizza photos, and tell me which house you think you'd be sorted into, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, bakebakebake