About the Recipe
In this Fig Prosciutto Pizza fig preserves acts as the "sauce" before being topped with creamy fontina cheese. Once baked, this pie is topped with fresh arugula, prosciutto and Parmesan shavings. A drizzle of reduced balsamic (glaze) and a few grinds of coarse, fresh black pepper sends this pizza over the top.
homemade pizza dough, or store bought premade pizza crusts
8 ounces fig jam
6 to 8 ounces freshly grated fontina cheese
4 slices of prosciutto or thinly sliced Stoysich Ham or Cappicola (spicy)
reduced balsamic (glaze)
freshly ground black pepper
Preheat your oven to 425° and invert 2 metal baking sheets and lightly brush or spray with olive oil.
Working with the first half of the homemade dough, stretch and press the dough into a desired shape. Or place store bought crust on baking sheet.
Spread some of the fig jam, leaving 1/2-inch edge. Sprinkle with cheese and bake on the middle rack of your preheated oven for 15 to 16 minutes (for homemade dough) or about 10 minutes (for store bought pizza crusts), rotating halfway through baking.
Remove and let cool for a few minutes before topping with baby arugula, torn prosciutto (ham or cappicola), parmesan shavings, reduced balsamic and freshly ground black pepper.
Cut and serve.