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Posted by Janette Staub on , last updated
Pizza is for sure one of my top 5 most favorite foods. If I was deserted on an island and could choose only one thing to eat every day, it would be pizza. The dough, the cheese, the toppings….there’s just so many good things that all happen in one slice!
I ran across this recipe on Pinterest from Spache the Spatulaand thanked my lucky stars it’s fig season. I didn’t get introduced to figs until recent years but immediately fell in love. The idea of pairing them with fresh mozzarella and prosciutto got my taste buds tingling. And they weren’t disappointed. Everything complimented each other so well. I didn’t use the balsamic glaze on the whole pizza, just tried it on one slice and liked it a lot, but even if you don’t use the glaze, the pizza stands well on its own.
The dough recipe is very basic and tastes great. I like my dough a little less crispy so next time I would probably decrease the temperature of the oven but other then that, I was highly satisfied with this recipe and hope I can make another one before the figs disappear until next year!
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Prosciutto and Fig Pizza Recipe
This pizza topped with prosciutto and figs is the perfect combination of sweet & salty.
In the bowl of a stand mixer, combine the water, yeast, sugar, salt, and olive oil. Let sit for 10 min.
With dough hook attached, add in flour and mix on low. Once mixed thoroughly, increase speed to high and knead the dough for 10 min., until the dough pulls away from the sides of the bowl and forms a ball on the hook.
Place the dough in a bowl and coat in olive oil. Cover and place in a warm place to rise for about an hour. It should double in size.
After the hour, punch the dough down and divide in half. If you aren't making two pizzas, refrigerate one ball to use within a few days or freeze it for a month.
If you have a pizza stone, place it in the oven and preheat to 500 degrees. Once it reaches temperature, keep it on for 30 min before putting the pizza inside.
Pat or roll out the dough on a well-floured surface into about an 8in round. Then, stretch it out over your knuckles, trying to keep it round, until it reaches a 14in diameter (this can take a bit of time. The dough is very elastic and easy to get holes in it, but I just took dough from the crust and mended them).
Coat the dough with olive oil and lay out the slices of mozzarella so they are not quite touching each other.
Place the fig slices between the cheese and sprinkle with salt and pepper.
Slide the pizza onto your pizza stone and bake for 10-15min, until the dough is golden brown.
Top the pizza with prosciutto (torn into pieces ) once you've removed it from the oven, right before serving.
Reduce the balsamic vinegar, wine, and sugar into a glaze and drizzle on top of the pizza if you so choose.
Keep the sauce and toppings light, and bake the pizza with only cheese and sauce, adding the prosciutto, arugula, and Parmesan afterward. Your prosciutto will stay silky and tender, and your arugula will hold its vibrant snap.
Acquisition. Figs are first mentioned by Octavia Bell inside the ZArena, regarding her first challenge, where all four ZArena competitors must cook 75 pizzas containing this topping as fast as possible. She gives you 5 Fig Seeds to start and then Plant Lady, hearing about the challenge, gives you 250 pieces.
Mission figs, black figs, tiger figs, you name it. Not only are they delicious, sweet, and juicy, but they're also gorgeous! They're like healthy candy… and wait… they're perfect on pizza. This gluten-free roasted fig and caramelized onion pizza is packed with fresh, tasty, sweet, and savory ingredients.
Prosciutto is sliced and served raw with the intent that it is consumed that way. The salt used in the preparation draws out blood and moisture, preventing bacteria from entering the meat – making it safe to eat as is. In fact, cooking it is generally frowned upon.
Prosciutto goes well with provolone cheese, a smooth and delicate cheese that contrasts the sweet-savoury flavor of Prosciutto. Speck has a lightly smoked taste which pairs perfectly with the sweet and nutty flavor of Asiago.
Eggplant is a Fruit ingredient unlocked in Chapter 1 as a gift from a special customer. It is the fourth topping available in the game. When ordering, customers may use egg puns, mention breakfast, or refer to them as "large purple tomato things."
It was in fact the ancient Romans who first combined the figs offered by the trees between July and September with a focaccia, a disc of unleavened bread dough, discovering an exceptional combination, even shown in one of the frescoes from Pompeii.
One serving of prosciutto is 1 ounce (about two slices). Although one serving of meat or seafood is generally 3 ounces, processed meats typically have a smaller serving size.
And blue cheese and figs is a classic for good reason. You can never go wrong with Gorgonzola, and for those who are hesitant about blues, take a bite of sweet, mellow, fudgy Bay Blue from Point Reyes together with a fig, and then let me know if you've changed your mind (both available at Murray's Cheese).
Drape prosciutto pieces on top of cheese. Sprinkle a few leaves of fresh oregano. Bake for 10-15 minutes or until crust is very golden and crispy on the outside & cheese is very melted.
Brush the crust with olive oil. To slice figs, first remove stems, then cut in half.Cut each half into thirds.Then sprinkle the caramelized onions, sliced figs, and goat cheese across the top of the pizza.
When making pizza what goes on first? Typically tomato sauce will go on first on top of the dough, then cheese and then toppings. This allows the cheese to bubble and brown and the toppings to get direct heat and become crisp.
This high temperature gives pizza dough its desired crispy outer layer, while cooking the inside of the dough rapidly. Raw meats, on the other hand, require much longer cooking times.
While prosciutto doesn't need cooking, it can be used as an ingredient in more complex dishes, like grilled sandwiches, pizzas, soups, and pasta. The trick is to be attentive and not cook prosciutto for more than a few minutes, as overcooking can ruin prosciutto's texture and render it completely flavorless.
You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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