Prep time: 10 mins.
Cook time: 20 mins.
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! And this pizza with prosciutto and fig-balsamic jam 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)!
Pizza with prosciutto and Fig-Balsamic Jam
- 1 pizza dough, (preferably homemade)
- 4 oz fresh mozzarella
- 2 oz prosciutto, (or other charcuterie)
- ½ bulb fennel, (halved and thinly sliced)
- 2 tablespoon fig jam
- 1 tablespoon balsamic vinegar
- ½ cup fresh mint
- olive oil
- Salt, (to taste)
- Preheat the oven to 500°. Place a baking sheet or pizza stone inside the oven while preheating. Shape you're dough on a lightly floured sheet of parchment paper into a circle. If your dough was in the refrigerator make sure it has an hour or two to come to room temperature. It should spread into a roughly 14" circle without using a rolling pin. You can go wider for a thin crust.
- Top with mozzarella first, then the prosciutto and fennel. Then, lightly drizzle some olive oil over the pie making sure to get outer crust and sprinkle some salt.
- Once the oven is hot, carefully remove the baking sheet from the oven. Working quickly, then pick up the whole piece of parchment paper with the pizza and move it onto the baking sheet. Put it back in the oven on the middle rack and let it bake for about 6-10 minutes or until the bottom starts to brown a bit. Every dough cooks differently, so it's best to keep a close eye on it.
- After about 6-10 minutes when there is some slight browning on the edges and bottom, quickly switch the oven to broil and continue to bake until the top is golden brown, about another 5-8 minutes.
- While the pizza is cooking, prepare the fig-balsamic jam by mixing the fig jam and balsamic vinegar in a small bowl. Pick your mint leaves as well.
- Once the top of the pizza is golden brown, remove from the oven and quickly scoot the pizza off the baking sheet to stop it from cooking further. Let it rest for a few minutes then dollop on some of the jam and sprinkle the mint. Cut into triangles and serve the pizza with prosciutto and fig-balsamic jam immediately.