Fig and prosciutto pizza with arugula and hot honey
This combination of fresh, seasonal ingredients comes together in the most delicious way and is perfect for a quick weeknight meal or a special weekend dinner with friends and family.
Ingredients
- 1 lb prepared pizza dough
- 3 Tablespoons olive oil divided
- 1 clove garlic grated
- 1 ½ cups low-moisture mozzarella shredded
- 2 Tablespoons Italian seasoning OR dried oregano
- ½ cup whole milk ricotta cheese
- 3-4 figs slice half in rounds and half in wedges
- 2-3 sliced prosciutto di Parma
Optional additional toppings:
- Spicy honey
- Fresh baby arugula
Instructions
- Preheat your oven to 450F.
- Pull the dough out from the fridge and let it come to room temperature. While you wait, use 1 Tablespoon of olive oil to grease the baking sheet, shred the mozzarella and add the Italian seasoning, cut the figs into slices and wedges and mix the rest of the olive oil with 1 clove of grated garlic.
- Once at room temp, roll the dough out onto a lightly floured surface until about 1/3 inch thick. You can make it into a circle for a typical pizza shape or an oval for a flatbread shape. Spread the entire top of the dough with the garlic olive oil mixture including the crust. This gives the crust a garlic bread-like taste.
- Top it off with the shredded cheese + seasoning mixture leaving about ½ inch border along the edges for the crust. Scatter the fig slices and wedges on top of the cheese, the tear the prosciutto into bite size pieces, scrunch them up and scatter them on top as well.
- Place dollops of the ricotta cheese around the pizza, then place it in the oven for 10-15 minutes.
- Pull the pizza out, drizzle on the hot honey (if using) and add the fresh baby arugula right on top. Slice it up however you like, I love oblong shapes for this pizza, and enjoy!
Notes
For a pork-free alternative to prosciutto, use duck or lamb prosciutto, thinly sliced beef mortadella or leave out the prosciutto entirely and sub for goat cheese or blue cheese for a salty contrast.