Fig & Prosciutto Pizza with Balsamic Glaze
My new favorite pizza. Irresistibly sweet and savory!
Can be made with a ready-to-assemble crust or homemade pizza dough.
This also makes a good hearty appetizer.
Ingredients
For Assembly
- all-purpose white flour for dusting dough and pan (if using fresh pizza dough)
- cornmeal for dusting pan or pizza peel (if using fresh pizza dough)
- kosher salt for sprinkling on dough
- olive oil, for brushing on crust
Pizza
- 1 long oblong ready to top crust or1 lb. pizza dough (store bought or homemade)
- olive oil, for brushing on crust
- 8 oz. mozzarella, cut into thin round slices
- 8 fresh figs, sliced
- 2-3 oz. prosciutto Di Parma torn into pieces (or to your liking)
- small onion, diced and caramelized (see instructions)
- 1/3 c. walnuts, chopped
- black pepper
- 1 c. fresh arugula, chopped
Balsamic Glaze
- 1/2 c. good quality balsamic vinegar (18 year or older, not grocery store)
- 2 Tbls. honey
Instructions
Prepare balsamic glaze and caramelized onions ahead of time.
CARAMELIZED ONION: Dice onion to ½-inch pieces. Place 1 tablespoon of butter in a sauté pan. Melt butter on medium heat. Add diced onion, salt and pepper. After 2 minutes, reduce heat to low and continue to sauté until onions are translucent and browned a bit (about 20 minutes), stirring occasionally. Remove from heat. You can make ahead and refrigerate until ready to assemble the pizza or do just before you assemble.
BALSAMIC GLAZE: Stir balsamic vinegar and honey together in a small saucepan and place over medium-high heat. Bring mixture to a boil, and then reduce heat to low. Keep checking the sauce and stir every few minutes. Simmer until the vinegar mixture has reduced to 1/3 cup, or the sauce can coat the back of a spoon, about 20 minutes.
Set the balsamic reduction aside to cool but keep at room temperature. You want the sauce to be easily drizzled on the pizza, yet not be runny. The sauce will thicken once cooled so do not over reduce. You can test this by sprinkling a small amount on a plate and to see how thick the sauce is. You can always add a little amount of water to thin the consistency once cooled if needed so it can be drizzled on the pizza.
READY TO TOP CRUST: Preheat oven to 425 degrees for ready to top crust (or follow instructions on package).
Lay ready to top crust on prep surface to assemble.
Brush a thin layer of olive oil on the crust, and then lightly sprinkle with salt. Spread the mozzarella slices evenly over the dough. Add sliced figs, prosciutto, caramelized onions, walnuts; add some freshly cracked pepper over the entire surface.
Carefully transfer to a pre-heated baking sheet or pizza stone. Place pizza in oven and bake according to package directions. Usually 425 degrees for 9-12 minutes.
PIZZA DOUGH: Allow dough to come to room temperature.
Preheat oven to 475 degrees. Place a cold pizza stone or a sheet pan in the oven to preheat.
Lightly flour your work surface and using your rolling pin, roll outward from the center of the dough until you have created a circular shaped crust, about 10-12 inches in diameter.
*If using a pizza peel, dust with cornmeal, transfer rolled out crust to board and assemble pizza.
*If not using a pizza peel, remove the preheated pan or pizza stone from the oven, placing it on a metal cooling rack. Sprinkle a thin layer of cornmeal and flour on the pan or stone, and then carefully transfer the dough to the preheated surface. Be careful, it will be very hot!
To assemble: Quickly brush a thin layer of olive oil on the crust, and then lightly sprinkle with salt. Spread the mozzarella evenly over the dough, leaving a 1-inch border for the crust.
Add sliced figs, prosciutto, walnuts, caramelized onions; add some freshly cracked pepper over the entire surface.
Bake at 475 degrees for 9-12 minutes, or until the crust is slightly browned and the bottom of the crust is cooked.
Remove pizza from the oven and top with arugula. Drizzle balsamic sauce overall.
NOTE: I like to use leftover balsamic glaze on my Avocado Toast with fresh basil, tomato and a fried egg.