FIG-PROSCIUTTO PIZZA WITH ARUGULA
Provided by Ree Drummond : Food Network
Time 1h35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
- In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
- Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
- For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!
FIG AND PROSCIUTTO PIZZA
Taking a great appetizer and turning it into a pizza! Blend the sweetness of fig and balsamic with the saltiness of feta and prosciutto.
Provided by Ms. Munchie
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Roll pizza dough onto a baking stone. Spread pureed figs over crust for the 'sauce'. Crumble feta cheese over fig layer. Arrange prosciutto slices evenly over cheese layer.
- Bake in the preheated oven until crust is crisp and browned, 15 to 20 minutes. Drizzle balsamic vinegar over pizza.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 31.8 g, Cholesterol 26.5 mg, Fat 9.9 g, Fiber 1.3 g, Protein 10.1 g, SaturatedFat 4.1 g, Sodium 829.2 mg, Sugar 7.3 g
PIZZA WITH FRESH FIGS, RICOTTA, THYME, AND HONEY
Try a stone fruit instead of figs and think about this pizza as a dessert.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 pizza
Number Of Ingredients 7
Steps:
- Place pizza stone or inverted baking sheet on rack in top third of oven.
- Heat oven to 450 degrees.
- Transfer stretched dough to parchment.
- Dot dough with ricotta cheese. Top with thyme and figs. Season with salt and pepper; drizzle with olive oil.
- Transfer to oven: Slide parchment ontostone or baking sheet. Bake for 13 to 15 minutes, until cheese is bubbly and bottom is crisp. Drizzle with honey.
Nutrition Facts : Calories 338 g, Cholesterol 10 g, Fat 9 g, Fiber 7 g, Protein 12 g, Sodium 505 g
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
SPICY PIG & FIG
Honey ham and fig jam put the pig and fig in these flavorful sandwiches. And the spicy? That's from the hot habanero cheese slices.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix mayo and jam; spread onto cut sides of rolls.
- Fill evenly with remaining ingredients to make 4 sandwiches.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
MAGGIE AND PETER'S BLUE CHEESE AND FIG PIZZA
From a recipe exchange, inspired by an amazing restaurant in the Bay. The original calls for sausage but I actually think the flavors are even more amazing without.
Provided by sofie-a-toast
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Place a frying pan on medium heat and add a dash of olive oil. Uncase the sausage and fork it in small pieces into the frying pan. Cook the sausage for about 7 minutes until done.
- Roll out the pizza dough to the desired shape and thickness. Brush a thin layer of olive oil onto the pizza and then sprinkle on the garlic. Add the mozzarella and blue cheeses to the top of the pizza dough. Then add the sausage and figs. Finally sprinkle on the rosemary and radicchio.
- Cook the pizza for 8-10 until the cheese is bubbly and the crust is beginning to brown.
FRESH FIG, CARAMELIZED ONION AND GOAT CHEESE GOURMET PIZZA
This is really really good! For Goat cheese lovers do try to purchase the goat cheese that is rolled in plump dried cranberries. Do try ir on the grill!
Provided by Rita1652
Categories Savory Pies
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a pan saute onions in oil till a caramel color, set aside to cool completely.
- Preheat oven to 450 degrees.
- Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.
- Place on a pan that is dusted with corn meal.
- Spread a thin coat of olive oil on dough.
- Arrange goat cheese, figs cut side up, cooled onions around on crust.
- Top with mozzarella cheese and sprinkle with rosemary.
- Place in oven and bake for 15-20 minutes.
- ALTERNATE method:.
- If grilling preheat grill to medium high.
- Oil one side and place on a clean oiled grill and grill for 4-5 minutes.
- Flip and then lightly spread olive oil on dough.
- Arrange goat cheese, figs cut side up, cooled onions around on crust.
- Top with mozzarella cheese and sprinkle with rosemary.
- Cook a couple more minutes.
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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- Place flatbread crust on pizza stone or baking sheet. Generously drizzle with olive oil. Bake 5-7 minutes or until edges are slightly crisp.
- Remove from oven. Top with goat cheese and figs. Return to oven and bake 4 minutes. (optional: broil an extra 2 minutes for meltier cheese and caramelized figs)
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- NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE.
- USE LEFTOVER DOUGH TO MAKE OTHER KINDS OF PIZZA!Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.In a mixer, combine flour and salt.
- With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
- Next, pour in yeast/water mixture and mix until just combined.Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
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5/5 Category Gourmet PizzaServings 4Total Time 3 hrs
- In a large bowl, combine the yeast, sugar, olive oil and water and let stand until foamy, about 5 minutes. Add the salt and 3 cups of flour and stir until a really stiff dough forms. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Oil the bowl, return the dough to it and let stand, covered, until doubled in bulk, about 2 hours.
- Punch down the dough. Roll it into 4 balls. Transfer the balls to a work surface, cover with a towel and let rest for 15 minutes.
- Light a grill. Work with 1 ball of dough at a time and keep the rest covered: Roll the dough out onto a floured work surface to a 10-inch round, 1/4 inch thick. Transfer the round to a large, oiled baking sheet and brush with oil. Repeat with the remaining 3 balls of dough.
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- Place the skillet (stainless steel or cast-iron skillet work the best!) over medium/low heat and melt butter.
- Around 10 minutes onions will start to soften and turn translucent. Around 30 minutes the onions will begin to turn light brown in color. Around 50 minutes the onions will be dark golden and smell very caramelized. At this point, you can remove the onions from the heat.
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- Divide the fig butter between the two flatbreads and spread it out with the back of a spoon like you sauce a pizza, leaving a bit of a crust around the edge.
- Toast the flatbread in a toaster oven or broiler for approximately 2-3 minutes, or until the crust begins to crisp up and the goat cheese begins to melt. (Leave the door cracked and watch it very closely if you use a broiler.)
FIGGY PIG PIZZA - TUSCAN STYLE PROSCIUTTO, FIG, GREENS PIZZA
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Reviews 11Estimated Reading Time 6 mins
- Add the flour to a medium sized mixing bowl and create a divot or well in the center of the flour. Use your fingers to mix together the yeast, sugar, and 1/2 cup of the tepid water in a separate bowl. Pour the yeast mixture into the well in the flour and drizzle the olive oil around the edges. Use your hands to stir the mixture in a circular motion until a shaggy dough forms. If the dough holds together, you won't need the extra water. If it needs a little help becoming cohesive, drizzle in 1 tablespoon of water at a time, mixing, until it holds together. Flour a countertop and turn the dough out on the surface, kneading until it becomes smooth and elastic. You may scatter additional flour if needed to keep it from adhering to the surface of the counter. Form a tight dough ball by stretching the top under the ball of dough, turning a quarter turn clockwise and repeating until you have a smooth ball of dough. Place smooth side up in the same mixing bowl you used to stir it together. Cov
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