Sunday, April 22, 2012

Fig, Prosciutto and Arugula Pizza

Ingredients: 2 T extra virgin olive oil kosher salt 6 to 8 T fig spread or jam 12 ounces fresh mozzarella, sliced thin freshly ground black pepper 6 ounces thinly sliced prosciutto 1 bunch arugula 1 cup shaved parmesan dough for one 17-inch by 10-inch pizza Preparing the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible. Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes. Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and parmesan shavings.


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