fig and prosciutto pizza with balsamic drizzle

(Source: About Figs). Philip is the head Chef and Mystique is the assisting Sous Chef in the kitchen. What we love about this pizza is making it in a cast-iron skillet. Next place the prosciutto around the pizza, ensuring each slice of pizza will get meat. They had a special pie on the menu featuring – you guessed it, figs! 1. Preheat oven to 500°F. 1 pound pizza dough, homemade or store-bought. Here we go. 1 | Pour the water into a medium bowl. Since figs are very fragile, look for the slightly wrinkled yet still plump figs, a bit of a bend at the stem and slight weariness to the skin can indicate more ripe and flavorful fruit. We loved the thrill of planning our wedding so much that we started our blog a few days after we got married. 2. Sprinkle each pizza with baby arugula and drizzle with Fig Balsamic Glaze… No. Then put your skillet in the oven to bake. 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. I enjoy making family friendly recipes while sharing cooking tips and knowledge of food science. My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. There is no additional cost to you. Store these jewels at room temperature with circulating air, as they mold quickly and should be eaten within one or two days! 1 pound pizza dough, homemade or store-bought Once you try this combination of candy figs, savory prosciutto, spicy arugula, crunchy walnuts and honey-kissed balsamic glaze to bring all the flavors together – you will be looking forward to fig season every year so you can make this pizza! 5 | Set the dough in a skillet on on a sheet pan. Tag @jessica_gavin on Instagram. 1 pound pizza dough, homemade or store-bought Thanks for the kind words Albert. Add the quartered figs to the top of the pizza, and then add some freshly cracked pepper over the entire surface. Fill in empty spaces with figs. We’re writing our first cookbook to be published by Appetite by Penguin Random House in 2021. Bring to a boil and allow to reduce to half, about 5 minutes. Who doesn’t like a leftover pizza the next day? 8 figs, cut into quarters. It’s so much easier than you think and the pizza is ready in under 10 minutes with a perfectly crisp crust. Place pizza crusts on a baking sheet and brush each with 1 tablespoon of olive oil. Of course, honey and figs go together like milk and cookies. Whisk together until well combined. Flour, yeast, extra virgin olive oil, ricotta cheese, prosciutto, figs, basil, arugula, balsamic vinegar, salt and pepper. And guess what, success! Drizzle with the reduced balsamic and a few grinds of black pepper. Using your hands to knead the dough, layering your favourite toppings, and let’s not forget about the wine, pizza night is the perfect way for lovers to have fun, get creative and be playful in the kitchen. It’s exciting to see when these seasonal ingredients pop up in the grocery store or at a farmer’s market. 2 ounces prosciutto, torn into smaller pieces. Neither of us are trained chefs. Fig and prosciutto pizza with balsamic glaze is an irresistible sweet and savory treat! You can bake this pizza in the oven as the recipe calls for or try my method on cooking the pizza on the grill. Be careful, it will be very hot! It’s a must try. Jessica GavinPublished on August 18, 2014. I hadn’t noticed figs in the market yet, so that got me thinking and inspired me to make my own version of fig pizza at home if I could find some figs at my local market. Quickly brush a thin layer of olive oil on the crust, and then lightly sprinkle with salt. Thank you for helping support us through these purchases. 4 | Split the dough into two equal pieces. Fresh figs are sweet, luxurious pear-shaped fruits that taste like honey when ripe. 6 | Meanwhile, pour the balsamic vinegar in a small saucepan. Gently lay it in your skillet, using your knuckles to push the dough into the edges of your pan. Hi, I'm Jessica Gavin, a certified culinary scientist and author. Pour into a small bowl to cool while the pizza finishes cooking. Spoon a dollop of ricotta onto your dough and using the back of a spoon spread, it out leaving enough room for your crust to rise. This is my go-to dough when I want instant pizza gratification and want to make a gourmet meal for my family. For some reason, all of our eyes lit up around the table, and we all ordered a whole fig pizza to ourselves! This post may contain affiliate links. Roll the dough out to about 8 inches, then pick the dough up and carefully shape and stretch the dough to a 10 inch circle. If you purchase an item through the links, Chef Sous Chef Inc. will receive a small commission. If you are itching to make dough from scratch and have a few extra minutes to spare, The Kitchn has an excellent recipe for homemade thin crust pizza dough that I love using as well! It’s like a special treat because it’s not something you have every day. Drizzle your warm balsamic glaze all over your pizza, complimenting the fig and prosciutto and adding another layer of flavour to your pizza (and possibly your date). No. Once baked, this pie is topped with fresh arugula, prosciutto and Parmesan shavings. Simmer until the vinegar mixture has reduced to 1/3 cup, or the sauce can coat the back of a spoon, about 20 minutes. The most common figs you will find in the market are the super sweet black mission figs (blackish-purple skin and dark pink flesh), brown turkey figs that look similar to black mission but are less sweet, or the Adriatic figs (pale green skin with bright pink/red center). Sprinkle in the yeast and allow to sit for 5 minutes, until dissolved and the yeast begins to bubble to the top. Slice your figs and toss them over your meat, allowing some of the ricotta to peep through. Bring mixture to a boil, and then reduce heat to low. A drizzle of reduced balsamic (glaze) and a few grinds of coarse, fresh black pepper sends this pizza over the top. In this Fig Prosciutto Pizza fig preserves acts as the "sauce" before being topped with creamy fontina cheese. We’d flip through paper menus from local restaurants with hopes of trying something new. They sell a 1 pound dough that comes in traditional, whole wheat and even herb flavors. I was recently dining with some of my favorite coworkers at a nearby pizzeria called Fuoco in Fullerton, CA. My favorite and the most affordable is Trader Joe’s premade fresh pizza dough that you can find in their refrigerator aisle (for under $2!). Using pre-made dough and tomato sauce, his family would grate their own cheese and slice their own toppings for an easy Friday night treat. I made this pizza this week and it was out of this world. One at a time, flatten the dough into an even round disc. 8 ounces mozzarella, cut into thin round slices (or pre-grated) ⅓ cup walnuts, roughly chopped. (More About Me), Fig and Prosciutto Pizza with Balsamic Glaze. Place your skillet directly on the dining room table and serve your Fig and Prosciutto Pizza takeout box style, allowing you to grab your own slices with a variety of additional toppings like chilli oil, chilli flakes or grated parmigiano.

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