Best 5 White Pizza With Prosciutto And Fig Recipes

FIG-PROSCIUTTO PIZZA WITH ARUGULA

Steps:

• For the crust: Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl.
• In a stand mixer with the paddle attachment, add the flour and salt and, with the mixer running on low speed, drizzle in the olive oil. Keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least an hour, or up to 3 or 4 days.
• Preheat the oven to 500 degrees F. Arrange the oven rack in the lowest position.
• For the topping: Roll out the pizza dough on a lightly floured surface as thinly as possible Dough should be roughly 17 by 10 inches. Place on a large baking sheet. Drizzle lightly with the olive oil and sprinkle lightly with salt. Spread the fig spread all over the surface of the dough. Lay the slices of mozzarella all over the surface of the pizza crust. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
• Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately!

CAL-ITALIA PIZZA WITH PROSCIUTTO AND FIGS

Steps:

• Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
• Meanwhile, put the vinegar in a small, heavy saucepan over medium heat. Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer. No bubbles should break through the surface. If the lowest setting is still too hot, place the pan over a diffuser. Once the vinegar has reduced by three-fourths, remove it from the heat. The glaze can be stored in a covered container at room temperature for several months.
• Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
• Sprinkle a wooden peel with the dusting mixture.
• Roll out the dough into a round 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough.
• Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
• Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border. Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago.
• Slide the pizza onto the top stone.
• Bake for 7 minutes. Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top. Rotate the pizza 180 degrees, transfer it to the bottom stone, and bake for 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.
• Transfer the pizza to a cutting board and cut into 6 wedges. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza. Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices. To finish, squeeze a thin spiral of balsamic glaze onto the pizza.

WHITE PIZZA WITH PROSCIUTTO AND DATES

Steps:

• Preheat the oven to 500 degrees F. Place the pizza stone on the top rack of the oven. Slice the dates into 1/4" pieces. Set aside. Slice the prosciutto into 1/4" ribbons. Set aside. Slice the radicchio into 1/4" pieces. Set aside. Pull the leaves from the bunch of basil, slice, and add to the radicchio. Toss gently to combine.
• If using store-bought pizza dough (For directions on making Chef Dan Kluger's pizza dough, see below.): Remove the pizza dough from the refrigerator and let it sit at room temperature for 2 hours to soften and temper. Gently stretch and pull the pizza dough on your fingertips into a 12 to 14" circle. Dust the pizza peel with a pinch of flour, and lay the dough on the peel.For the pizza dough (yields 6, 12" pizzas): In the bowl of a stand mixer, mix yeast, olive oil, salt, sugar, and water until combined. Add flour and using a dough hook attachment, mix until the dough comes together. Take dough out of the mixer and place in a container that has been greased with olive oil and cover tightly with plastic wrap. Leave at room temperature for at least 12 hours. Remove the dough from the container and separate into 7-ounce portions. Lightly fold and roll into loose balls. Place in floured containers, cover, and refrigerate until ready to use.
• Dollop the ricotta cheese onto the prepared pizza dough. Sprinkle the fontina and parmesan cheeses over the ricotta. Scatter the dates over the cheese. Finish with a pinch of dried oregano. Slide the pizza onto the preheated pizza stone, and bake until pizza crust is crispy and golden on the bottom, rotating halfway through, about 5 to 7 minutes of total baking time, depending on the heat of your oven.
• Using the peel, remove the pizza from the oven and let cool on a cutting board. Top with prosciutto and chili flakes. Dress the radicchio/basil mixture with balsamic vinegar and olive oil. Scatter over the pizza, slice, and serve immediately.

PROSCIUTTO, MOZZARELLA AND FIG PIZZA

Steps:

• Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold.

WHITE PIZZA

Steps:

• Place pizza stone on middle oven rack. Heat oven to 450°F.
• Sprinkle flour on work surface. Place dough on surface; press dough with hands or roll with rolling pin to desired thickness and shape. Lightly sprinkle pizza peel with additional flour (if you do not have a pizza peel, a flat cookie sheet will work). Transfer dough to pizza peel.
• Drizzle oil over crust. Sprinkle with cheeses, oregano, salt and pepper. Transfer crust from pizza peel to pizza stone.
• Bake about 8 to 10 minutes or until crust is golden and cheese is bubbly.