I don't know if I have ever made the same pizza twice, it is the perfect way to use up any random veggies, meats, herbs, anything! This Fig and Prosciutto Pizza isn't any exception.
Because I hate wasting food, this recipe was born from some scraps in my fridge.
I encourage you to try out some variations though based on what you have around. Caramelized onions, balsamic reduction, charcuterie, dill, and cilantro would all be suitable additions or substitutes. Using many Mediterranean flavors, prosciutto, fig, fennel, and mint, this pizza could be just as much from Italy as much as it could be from Turkey.
Making homemade pizza dough has become a must for me, but using store-bought works just as well. A home made dough is worth a try though, you might be surprised how easy it is (and cheap)!
Serve with a simple arugula-spinach salad or some roasted asparagus and carrots!
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Fig and Prosciutto Pizza
Nutrition
Ingredients
- 8 oz pizza dough (preferably homemade)
- 4 oz fresh mozzarella
- 2 oz prosciutto (or other charcuterie)
- ½ bulb fennel (halved and thinly sliced)
- 4 tablespoon fig jam
- 1 tablespoon balsamic vinegar
- ½ cup fresh mint
- 3 tablespoon olive oil
- 1 teaspoon Salt (or more to taste)
Instructions
- Preheat oven to 500°F with a baking sheet or pizza stone inside.
- Shape room temperature dough on floured parchment into a 14" circle.
- Top with mozzarella, prosciutto, fennel. Drizzle with olive oil, sprinkle salt.
- Remove hot baking sheet or pizza stone, transfer the pizza on parchment to the stone. Bake 7-10 mins until bottom starts to browns. Check often.
- Switch oven to broil, bake 3-4 mins until golden brown on top. Check often to avoid burning.
- While the pizza is cooking, mix fig jam and balsamic vinegar together in a small bowl. And, pick the mint leaves from the stems.
- Remove pizza, let cool briefly. Top with jam and mint leaves. Cut into slices and serve immediately.
Did you make fig and prosciutto pizza? Rate the recipe above!
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Food Safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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