Prosciutto and Fig Pizza with Arugula
- 1 16-ounce package whole wheat pizza dough (available in any supermarket) or homemade pizza dough
- Flour for dusting your board or counter
- ½ cup fig jam, divided
- 1 cup shredded Fontina cheese, divided
- 2 ounces thinly sliced prosciutto cut into one inch strips (about five slices), divided
- ½ cup arugula, divided
- Balsamic Cream, or a homemade balsamic reduction (see note above)
- Corn meal for dusting the pizza peel
- Let dough come up to room temperature and rest in a warm place for one hour covered with a piece of plastic and a dish towel. The link to the perfect pizza dough makes six 7-ounce balls so adjustments will need to be made.
- Preheat oven to 500 degrees or higher, if your oven gets that hot, and place a pizza stone on bottom rack.
- Sprinkle a little flour on your board and cut dough in half. Each half will be one pizza.
- Roll out or press by hand into a 12 – 14 inch circle.
- Sprinkle corn meal on your pizza peel and place the rolled out dough round onto the peel.
- Spread half of the fig jam almost to the edges of the dough. Sprinkle half of the cheese over the fig jam. Sprinkle half of the prosciutto over the cheese.
- Slide the dough onto the preheated pizza stone and bake for six to seven minutes. Use a pair of long handled tongs to peek under pizza to see if it is properly browned. If your oven gets hotter than 500 degrees, it may cook in as little as five to six minutes.
- Remove the pizza from the oven and onto a cutting board and sprinkle half of the arugula on top. Drizzle with the Balsamic Cream.
- Repeat the process using the other half of the ingredients for the second pizza.