Fig and Prosciutto Pizza with Arugula


There is such a nice balance of saltiness, sweetness and savory that it will literally shock you at how good it is.

For the Pizza Dough

  • 4.5 cup chilled unbleached high-gluten, bread or all-purpose flour + more for dusting
  • cornmeal for dusting
  • 1.75 cup ice cold water
  • 0.25 cup olive oil + more for coating
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1.75 tsp kosher salt
  1. Pizza Dough: Using the hook attachment in a kitchen aid mixer on low speed blend flour, salt, sugar and yeast. Next, slowly drizzle in olive oil until combined and then slowly drizzle in cold water.
  2. Once combined turn it to medium speed and mix for 5 to 7 minutes. Once combined add to a flour dusted surface and form small dough balls (should be 4 individual balls) and place them on a flour dusted pan lined with parchment paper. Next, our a little olive oil over the top of each dough ball, wrap the pan completely and place in the refrigerator over night. After resting, simply roll the dough out on a flour dusted surface using your hands and knuckles (Do not use a rolling pin as it will not work that well, you need to stretch the dough using your hands). NOTE: This recipe is only for 1 pizza - freeze the other 3 dough balls.

For the Pizza

  • kosher salt to taste
  • 1 cup fresh arugula
  • 0.25 cup shaved parmesan cheese
  • 2 Ounce buffalo mozzarella cut into thin slices
  • 4 slices of prosciutto ham cut into thirds
  • 4 fresh figs cut into wedges
  • 1 Tbsp olive oil
  • fresh cracked pepper to taste
  1. When the dough is rolled out brush on olive oil. Next, evenly spread the prosciutto ham and buffalo mozzarella. Top off with figs and transfer to a pizza stone or a sheet pan dusted with corn meal on 500° for 8 to 12 minutes. NOTE: If using a stone place it in the oven during the preheat process.
  2. Once the pizza is cooked, top off with arugula, Parmesan cheese, salt and pepper. Cut into slices and serve!

For the full post, visit Chef Billy Parisi.