Fig Season Part III: Fig, arugula and prosciutto pizza

September 5, 2008

IMG_2913 by you.

This is the last in my three part series on figs, and I saved the best for last.  I modified this from a recipe I found in the September issue of Bon Appetit,which featured recipes from famous and not so famous restaurants.  This recipe comes from Fahrenheit in Cleveland, although I did alter this recipe significantly.  The sweetness of the figs and the smokey prosciutto are topped with the peppery arugula.  It’s like a delicious salad on top of pizza dough.

I dedicate this recipe to all the arugula-eaters in America 😉


Fig, Arugula and Prosciutto Pizza
(makes 2 medium pizzas)

pizza dough
1 C. shredded mozzarella cheese
1/2 C. grated parmesan cheese
4-6 thinly sliced prosciutto, torn into strips
2 C. quartered fresh figs
4 C. lightly packed baby arugula
extra virgin olive oil to drizzle

Pizza Dough (from Maggie Glezer’s Artisan Baking)

serves 4 (2 medium pizzas)

3 1/3 C. unbleached bread flour

1/4 tsp. instant yeast

2 tsp. salt

1 1/2 C. lukewarm water

Mix flour, yeast and salt together in a large mixing bowl.  Add the water and mix until until blended.  Cover and let it rest for 10 – 15 minutes to allow yeast to hydrate.  Knead dough for 5 – 10 minutes until fairly smooth.  Cut into 2 pieces and shape each piece of dough into a tight ball.  Place each ball onto a floured tray.  Cover with plastic wrap and let dough rise about 5-6 hours.   

You might want to spray cooking spray on the underside of the plastic wrap – it will stick!

Place pizza stone in 2nd highest rack and preheat oven to its highest setting (mine is 550° F).  Flour the work surface and flatten out your fully risen dough ball with your hand and press into a disk. 

Pull out the sides (or you can try to get fancy like the pizzerias and use your raised fist to stretch out the dough).  

Place pizza on parchment paper (or lightly floured pizza peel if you have one). 

IMG_2910 by you.

Place 1/2 of the mozzarella and parmesan cheeses on each pizza. Slide pizza still on the paper on to the hot stone.  Bake for about 6-8 minutes, being careful to not overbake.  Scatter 1/2 of the figs, 1/2 of the prosciutto over the hot pizza.  Scatter 1/2 the arugula on top and drizzle extra virgin olive oil on top of the pizza to taste.  Repeat to make other other pizza with remaining ingredients.

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