Beaches Fig and Prosciutto Pizza
Ingredients
Pizza Dough
- Pizza Dough Store bought or follow the recipe in this post!
White Sauce
- 1 1/4 cups Heavy Cream
- 1/4 cup Shredded Parmesan Cheese
- 1/4 tsp Salt
- 1/8 tsp Pepper
Toppings
- 2 oz Prosciutto
- 1 cup Mozzarella Provolone Blend
- 1-2 oz Dalmatia fig jam
- 1-2 cups Arugula
- Splash of Truffle Oil (In a pinch olive oil works well)
- Sprinkle of Steak Salt Steak salt is just salt with a little added pepper and granulated garlic.
Instructions
Pizza Dough
- Follow the attached recipe or use store bought pizza dough.
White Sauce
- Bring Cream to a simmer
- Add salt and pepper.
- Whisk in shredded parmesan cheese until melted and smooth.
- Allow sauce to cool before spreading on the pizza dough.
Assembling the Pizza
- Spread sauce on pizza dough
- Sprinkle on Mozzarella and Provolone Cheese Blend (Equal parts work great)
- Place torn pieces of prosciutto on cheese & dollops of fig jack around pizza
- Bake @ 425 F until golden and bubbly
- In a mixing bowl toss arugula with truffle oil & place on top of pizza
- Sprinkle with stak salt and enjoy!
Notes
Tips and Tricks:
Preheat the oven to 425°F with a pizza stone inside to heat up for at least 30 minutes. This will ensure a crispy base. If you don't have a pizza stone, then what are you waiting for...buy one! Okay that's a tip but as a replacement use a heavy baking sheet upside down as a substitute.
Use store bought pizza crust if your pressed for time. The Easy Instant Yeast recipe included comes together quickly but there are a lot of great pre-made fresh options available!
Shape the pizza crust, thin yet sturdy on a piece of parchment paper. Parchment paper works great to turn while your stretching and allows you to transport the pizza into the oven. Slide the pizza (parchment and all) onto the hot stone or sheet.
Let the white sauce cool slightly before spreading—it’ll thicken a bit and spread more evenly. If your pinched for time, remove put in the freezer to help it cool quickly.
Tear the prosciutto into pieces rather than using whole slices. Place it loosely on top so it crisps a little into the oven.
Add the dressed arugula right after baking while the pizza’s hot. The residual heat wilts it just enough without turning it soggy.
The Beaches cookbook suggests putting the fig jam in a pastry bag or zip lock with the tip cup off. This makes it easy to squeeze the fig jam around the pizza!