Balsamic Fig Glaze Mod Pizza Food
FIG AND PROSCIUTTO PIZZA WITH BALSAMIC GLAZE
Fig and prosciutto pizza with balsamic glaze is an irresistible sweet and savory treat! Topped with fresh mozzarella, figs, prosciutto, arugula, and walnuts.
Provided by Jessica Gavin
Categories Entree
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 500°F. Place a cold pizza stone or a sheet pan in the oven to preheat. Allow dough to come to room temperature while you prepare the balsamic glaze, about 30 minutes.
Nutrition Facts : Calories 250 kcal, Carbohydrate 26 g, Protein 12 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 648 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 7 g, ServingSize 1 serving
PIZZA WITH FIGS, PROSCIUTTO, GORGONZOLA, BALSAMIC, AND ARUGULA
Provided by Jeanne Thiel Kelley
Categories Cheese Leafy Green Bake High Fiber Dinner Lunch Vinegar Blue Cheese Fig Meat Arugula Summer Prosciutto Party Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Sprinkle large rimless baking sheet generously with cornmeal. Roll out dough on floured work surface to 12x10-inch rectangle; transfer to prepared sheet. Sprinkle Gorgonzola over dough. Sprinkle with pepper. Place figs in medium bowl; drizzle 1 tablespoon vinegar over. Set aside.
- Bake pizza until crust is golden brown on bottom, 15 to 20 minutes. Immediately drape prosciutto slices over, covering pizza completely. Arrange fig slices atop prosciutto. Bake until figs are just heated through, about 1 minute. Transfer pizza to cutting board. Whisk remaining 1 tablespoon vinegar and oil in large bowl; add arugula. Sprinkle with salt and pepper; toss to coat. Mound salad atop pizza. Cut into pieces and serve.
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- No. 1 | Pour the water into a medium bowl. Sprinkle in the yeast and allow to sit for 5 minutes, until dissolved and the yeast begins to bubble to the top.
- No.2 | Using a spatula, stir in the flour and salt until a shaggy dough is formed. Turn the dough out to a lightly floured surface and knead for 5 minutes, until the dough is smooth and elastic. Place the dough back into a clean bowl and very lightly coat the ball with olive oil. Cover the bowl tightly with plastic wrap and allow to rise in a warm, draft-free area for 1-1 ½ hours, until doubled in volume.
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