Fresh Fig and Prosciutto Pizza
- Yield: 9 servings
- Caramelized Shallots:
- 2tablespoons butter
- 5-- shallots (about 1/2 pound), peeled and sliced thin
- 1tablespoon molasses
- 2tablespoons sherry vinegar
- -- Salt and black pepper, to taste
- -- Prepared dough for 2 small (8- or 9-inch) pizzas
- 8ounces fresh California Mission figs, sliced 1/4-inch thick
- 8ounces fresh California Calimyrna figs, sliced 1/4-inch thick
- -- Olive oil, as needed
- -- Honey, as needed
- -- Salt and fresh ground black pepper; to taste
- 1cup Carmelized Shallots (Recipe above)
- 2ounces goat cheese, crumbled
- 10slices prosciutto
- 1tablespoon Parmesan, grated or shaved
- -- sprigs of arugula, for garnish
- To prepare caramelized shallots. Heat butter in large skillet and cook shallots until caramelized. Stir in molasses and vinegar; season to taste with salt and pepper. Continue to cook and stir until all liquid has been absorbed. Set aside to cool.
- To prepare the pizza. Preheat pizza stone or heavy baking pan in 500F oven for 30 minutes or more. Meanwhile, spread figs on sheet pan or tray; drizzle with olive oil and honey, then season with salt and black pepper. Set aside.
- Then, on 12×12-inch piece of parchment paper with lightly floured rolling pin, roll pizza dough to about 1/4-inch thick. Brush generousely with olive oil and spread caramelized shallots over all. Arrange sliced figs about 1/2-inch apart on top of shallots and season lightly with salt and black pepper. Sprinkle goat cheese evenly over all. Transfer pizza to preheated stone and bake, 10 to 15 minutes at 500F or until cheese and edge of crust are lightly browned. Remove from oven and transfer to cutting board; let stand and cool slightly. Then, cut into wedges, and garnish with sliced prosciutto, Parmesan and arugula.
Recipe courtesy of the California Fig Advisory Board.
Nutritional Info *per serving
- Calories 300
- Fat 13g
- Cholesterol 20mg
- Sodium 450mg
- Carbohydrate 39g
- Fiber 3g
- Protein 9g