Saturday, July 19, 2014

Fig, Prosciutto, and Mixed Greens Pizza

Serving Size: 1 big pizza


  • 1 prepared multigrain dough ball (from Whole Foods)
  • ~3 cups Mixed greens (such as spinach, arugula, swiss chard, kale.....)
  • 6 large figs, sliced in 1/4 inch pieces
  • 1 oz package of prosciutto, thinly sliced.
  • 8 oz fontina cheese, sliced or shredded into small pieces
  • 1 red onion
  • Balsamic Vinegar
  • olive oil
  • black pepper
  • salt
  • 1-2 tbsp butter
  • cornmeal

Preheat oven to 450. Place pizza stone in oven to preheat.

Melt butter in skillet over medium heat. Thinly slice red onion and add to skillet. Cook slow and steady until onion caramelizes (about 10-15 minutes). Reserve on the side.

Put sliced figs in a small bowl. Add 1 tbsp of balsamic vinegar and toss well to combine. Let sit on the side.

Sprinkle counter top with flour and roll out dough to desire shape. Sprinkle fontina cheese all over it. Then sprinkle crushed black pepper all over it. Take pizza stone out of the oven. Sprinkle cornmeal over pizza stone, then immediately transfer pizza to the stone. Place in oven and bake around 10 minutes...or until edges brown and cheese is bubbly. You should be able to smell it really good!

Meanwhile, place mixed greens in a bowl and toss with 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt and pepper. Reserve on the side.

Take pizza out of the oven and immediately arrange prosciutto slices, figs, and caramelized onions evenly over the top of the oven. Put entire pizza back in the oven for 1-2 minutes, just until the figs/prosciutto/onions get hot. Remove pizza from oven and top with tossed mixed greens. Some might be a little it a salad or a pizza??  (i.e. Paul Sprehe) Taste and see.

Let cool for about 5 minutes and then slice and serve. Unbelievable.

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