This is a “gourmet” pizza that is so different from the traditional “red sauce”– and we love it! If you like figs, the sweetness combined with Prosciutto de Parma (which is the costly part of this), melted fresh mozarella, the peppery greens of arugula and shaved Parmesan…well, let’s just say this makes a lovely pizza and makes a lovely presentation.
I love figs, and I only recently discovered how fun they are to cook and bake with in very recent years. I’ve had pretty good success in making my own fig jam. Figs and cheese… figs and Prosciutto… these make excellent pairings–and they make lovely appetizers. It was Tyler Florence’s recipe for Bacon, Potato, Rosemary & Fontina Cheese with Arugula that opened my eyes to less traditional pizza combos. This recipe uses Fig Spread (or jam), instead of red pizza sauce.
I usually make my own pizza dough, but this time I bought one from Trader Joe’s– I made this last Monday, on a work night. If I had planned enough ahead, I like making my pizza dough a day or two ahead. When the dough ferments, it takes on extra flavor that I really love. There are a few tips I’ve learned about making non-soggy pizzas…
Invest in a baking stone. Mine is large and square, for baking Artisan breads. It’s perfect for pizzas, too. I like to preheat my pizza stone, at 450F.
UPDATE: I haven’t recently purchased a pizza peel. If you don’t have a pizza peel, you can use the back of a baking sheet– with lots of corn meal. There is nothing more disheartening than to make your pizza and then it sticks…and rips… while trying to set it on a baking stone. If you don’t have a baking stone, I’ve found that preheating a baking sheet works pretty well.
When I first posted this recipe, I was on a rant at how rude people were about Ree Drummond, who developed this pizza recipe. That’s why there are lots of comments about that. I’ve since deleted my rant–though, I still like her recipes.
Fig-Prosciutto Pizza with Arugula
Ingredients
Pizza Crust (or store bought is okay, too):
- 1/2 teaspoon active dry yeast
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- Scant 1/4 cup olive oil plus more for bowl
Topping:
- 2 tablespoons olive oil
- Kosher salt
- 6 to 8 tablespoons fig spread or jam my favorite brand "Dalmatia" Fig Jam
- 12 ounces fresh mozzarella sliced thin
- Freshly ground black pepper
- 6 ounces thinly sliced prosciutto
- 1 bunch arugula washed and rinsed
- 1 cup Parmesan shaved
Instructions
For the crust:
- Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
- In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it’s mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
- Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
For 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. Cut into wedges or squares and serve immediately!
Notes
I have not been a fan of Ree's because she uses ingredients I do not use. But, I still admire her for her gumption!! Secondly, never say never! I have been following you long enough to know I would enjoy watching you on camera. I know you could do it, but would you actually want to? It seems more stress than necessary. Keep rolling forward. Susan
I have not seen Ree's new show, but I wouldn't be hater. She is a regular gal and most bloggers would love to be in her shoes with a network show, cookbooks, deals coming out her whazoo:D I have made several of her recipes lately and so it is a win for us all.
Wow! What a great recipe.
The Pioneer Woman was one of the first blogs I started reading. I have no criticisms. It was a great blog. I have not seen her show on Food Network as yet but, look forward to it.
Cheers.
Velva
Great recipe…!!!
That is a heavenly pizza! I would also add LOTS of fresh figs as well.
I completely agree with you. It sickens me to think of how people in this world got to the point of finding delight in tearing down a wife, a mother, an author, a home schooler,a blogger,
they go on retreats!! she gives away prizes! she has a great sense of humor, she gives tutorial workshops at her home nearly every weekend!!she takes amazing photos, she surpassed me in all aformentioned. she works her ass off!!!!I had house guest over labor day and I'm still trying to catch up…whats to hate!!
what did these HATERS do this year?…maybe one book? home school ONE child?? one TV show? unlikely. add it up. power to ya sista'
thunja
That "girlie" pizza looks amazing Debbie! Wish I could have some right about now… I'm sitting at the office and I'm starving!
Lovely pizza – and interesting conversation.
Well said, Debby. I'm not one of Ree's regular readers but I do enjoy her blog and admire what she has accomplished. Very few of us could follow in her footsteps and it's easy to respond by criticizing her and other successful people like Paula and Rachael. Over time I've learned a great deal from these accomplished women even if I don't use many of their recipes.
I made a version of this pizza recently and admit it wasn't one of my more popular posts. I think it deviates too much from traditional recipes. Too bad, we thought it was great. I'm going to try your version with fig jam instead of fresh ones.
Good rant Debby. Haven't watched the show yet, but I agree- Ree's blog is a go to when I want something yummy and predictable. I've done that pizza before on the grill… great combos. yummy!
Cheers to Ree for getting us all started. Just made her Italian Chicken Soup last night… once again, excellence in a bowl.
Nice post.
I think of the negative websites out there for Pioneer Woman, Paula, Rachel, Sandra as portraits, like Dorian Gray's, but these people seem proud to display their ugliness. Very sad really, best not to go to their websites and contribute to their nastiness.
A favorite pastime is reading food blogs such as "Pioneer Woman" and "A Feast for the Eyes". Blogs such as these inspire me to try different ingredients. Fig and prosciutto together would never have occurred to me but as I type this I'm thinking that Fig-Prosciutto Pizza will be on the menu this week.
Thanks for the inspiration, Debbie.
Oh Debby, I know. I get so mad at people who feel the need to spread their hate around. If you don't have anything nice to say then keep your mouth shut, right?
Anyway, I'm so happy for Ree. I think her new show is fantastic and I hope it continues on.
Your pizza looks fabulous. It's every bit as beautiful as the one she made on her show. Glad your husband was a good sport and ate it. Mine would've been begging for a plain ol' pepperoni pizza. LOL!
Well said Debby! I totally agree with you! Now…….I need to try that pizza. I saw Ree do it on her show and really want to try it! I love that an Oklahoma girl is getting so much well deserved attention! Way to go, Ree!
Your pictures are beautiful and I like your comments about Ree too. Perhaps the haters need a hobby? 😉
Dear Backyard Biddy,
Thank you! What a very kind things to say.
Thank you, my friends. Y'all are such nice people! Muwaaah!
I was actually talking with another blogger about this this weekend. All of these haters need to CALM DOWN. Seriously, don't they have anything better to do?
I love figs also and this pizza sounds amazing!
Like you, Pioneer Woman was one of the first food blogs I became hooked on. Her humor, her sharing of her life, her photography and more, quickly had me coming back regularly. I did watch the show once, and probably would again if time permitted, and while it won't rank up there as one of my favorites, I am silently cheering for her. I wonder if her critics think they could do a better job or it's just jealousy?
Love this recipe, have marked it to try!
:)) I am so hungry now looking at your pizza..so so delicious!! by the way I think that I am first time here on your blog..very beautiful, will explore a bit!:))
For me this looks like an absolutely delicious pizza. I'd make it in a second. My hubby doesn't like figs but I've changed his mind with a couple of recipes. This might be another one! Love everything about it!
Your pizza looks fabulous – just like Ree's. I completely agree with you about all the hatefulness. I don't feel sorry for Ree or Paula in regards to the sites. I feel bad for the people who have so much ugliness that they would take the time to create or contribute to so much hatefulness. We should be happy to see so many successful women out there! But honestly, I think the people who do that are just not happy and find their peace in putting down someone else's success. I love Ree's blog and my little girls will actually watch the show with me, too (they also like Paula.) Granted their recipes are higher in fat, but I make them for a special occassion or just not as often. Also, look how active her family is. They are not sitting and watching video games or TV all day. Anyways…I totally agree with you….and definitely will try that Pizza – holy yum!
Deb,
You know PW's cooking is not my style, but I have made this tart many times with my own twist and I love it, it's almost the same as hers.
She seems like a nice, genuine person and I caught one of her shows and think she will be successful. Most of the country cooks and eats like Paula Deen and Sandra Lee, that's why they're so popular.
Not everyone lives in California or NYC area and eats farm to table. Kudos to her success!
I am certain that my DH would not eat this, so I'll have to make this for myself while he is traveling.
I must live under a rock. I had no idea there was all this PW hating going on. I had to look it up.Disgusting. I'm sure none of you wonderful food bloggers have started your blogs with a mind of huge success as your motive, just a love of food and a desire to share. If you don't think you'll like something, don't partake. Spend your energy giving comments of appreciation for those things you enjoy. Great job Debby…