Name: Fresh Fig and Prosciutto Pizza Topped with Arugula
Cuisine: International
Ingredients: 1 pound Pizza Dough; Corn Meal, For Dusting The Pan; Extra Virgin Olive Oil; 2 whole Onions, Caramelized (Recipe Included); 4 slices Prosciutto; 13 cups Pitted Kalamata Olives, Roughly Chopped; 8 whole Fresh Figs, Quartered Length Wise; 8 ounces, weight Morbier, Taleggio, Or Blue Cheese, Cut Into About 3/4 Inch Cubes; 4 cups Arugula; 1 Tablespoon White Or Red Balsamic Vinegar; Salt And Pepper, to taste; 2 whole Medium Onions, Sliced; 1 Tablespoon Olive Oil; 1/4 teaspoons Salt; 2 cloves Garlic, Minced; 2 teaspoons Fresh Thyme Leaves; 1/2 teaspoons Sugar

Ingredients

1 pound Pizza Dough

Corn Meal, For Dusting The Pan

Extra Virgin Olive Oil

2 whole Onions, Caramelized (Recipe Included)

4 slices Prosciutto

13 cups Pitted Kalamata Olives, Roughly Chopped

8 whole Fresh Figs, Quartered Length Wise

8 ounces, weight Morbier, Taleggio, Or Blue Cheese, Cut Into About 3/4 Inch Cubes

4 cups Arugula

1 Tablespoon White Or Red Balsamic Vinegar

Method

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1.
For the pizza: 1. Heat the oven to 450 degrees F. If you have a pizza stone, put it in the oven now, before the oven gets hot. 2. If you are using a pizza pan or a sheet pan, grease the pan with olive oil, and sprinkle corn meal over the bottom. Doing this will ensure a crispy crust. 2. Stretch the dough out to your desired shape and size. Because the dough will contract, I stretch mine as thin as possible. If making personal pizzas, cut the dough into 4. 4. If using a pizza pan, put the dough into the pan. If using the pizza stone, then dust your peel or the back of a sheet pan generously with cornmeal. Place the pizza dough on the peel or sheet pan and youre ready to assemble pizzas. (If making individual pizzas on a pizza stone, you will have to do this one at a time.) 5. Drizzle olive oil over the dough, and spread it to cover all the dough. Then distribute the caramelized onions over the bottom of the pie (see instructions below). Tear the prosciutto and place it over the onions (if you like crispy prosciutto, put it on last instead). Now sprinkle the olives, then the figs and the cheese. 6. Bake for 10 to 20 minutes, depending on the size of your pizza. (My pizza stone will only hold 2 individual pizzas at one time, so keep that in mind when deciding what size pizza to make.) 7. The pizza should rest just a couple of minutes. While its resting, toss the arugula with 1 tablespoon of olive oil, balsamic vinegar, salt and pepper to taste. 8. Top the pizza with the dressed arugula. Serve with Italian style chicken wings. For the caramelized onions: 1. In a large skillet over medium-high heat, sweat the onions in the olive oil. Add the salt. Stir often as not to brown the onions. Cook until translucent, about 10 minutes. 2. Add the garlic, thyme, and sugar. Turn the heat to medium. Stir often and cook about another 20 to 30 minutes to caramelize. You may need to turn the heat to medium-low. The onions are done when they are a nice caramel color.

Fresh Fig and Prosciutto Pizza Topped with Arugula

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