Best Pizza Recipe with Fig Prosciutto - Figgeda Bout It Pizza Pie

By Lauren Smith from Le Midnight Chef

Figgeda Bout It – Fig Prosciutto Best Pizza Recipe

What is the best pizza recipe? You are about to find out! When is the best time for pizza? Answer: Ummm…always. If you thought of any other answer to that question then 1) you’re not human and 2) this Best Pizza Recipe will help change that opinion. Pizza is easily one of the most popular foods throughout the world, not only due to its taste, but its versatility. Pizza can be transformed to reflect the varying tastes and customs from different regions and cultures around the world.

Did you know pizza actually originated in Greece and Egypt (*but then the Italians perfected it*)? Started from focaccia now we here. Straying away from traditional sauce and cheese, the amount of pizza toppings and variances we have seen lately is overwhelming, and I mean that in the best way! Pizza Since it is summer and the temperature outside is so unfathomably hot that you could practically bake the pie on the pavement, I decided to try for a pizza that is more light and refreshing. This Best Pizza Recipe pie has such a unique blend of flavors, I’m beginning to salivate just thinking about it and honestly there ain’t no party like a pizza party for the palate.

Ingredients

Pizza Crust:

1 cup lukewarm water
1 pkg of yeast (.25 ounces)
1 heaping tsp sugar
2 1/2 cups flour
1 tsp salt
2 Tbsp. EVOO

Toppings:

1 jar of Dalmatia fig jam (can be purchased at Whole Foods)
3/4 cup caramelized onions
1/2 cup sliced mushrooms
1 cup crumbled goat cheese
About 10 slices prosciutto to cover pie (you can certainly add more or less depending on preference)

Have fun with it! Arugula would even be a great addition to this pie. If you don’t like an ingredient being used or prefer a different type of cheese, go for it!

Directions

Pizza Crust:

Preheat oven to 450 degrees.
Let yeast dissolve in the lukewarm water. Then add sugar. I usually just do this in a large liquid measuring cup.
* Let sit for about ten minutes. This is the perfect time caramelize the onions for the pie.
In a large bowl, combine the flour, salt, and EVOO. Then add the liquid mixture.
Beat until the dough forms. Depending on the amount of time you have, you can either let it just sit for 5-10 minutes or refrigerate for 30 minutes.
On a lightly flour surface, roll out dough to fit your pizza stone or greased pizza pan.
Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Creating the Pizza:

With oven preheated to 450 and dough all rolled out on the stone/pan, spread the fig jam all over the pie, leaving room, about 1 inch, around the edges. This will serve as the “sauce” base for the pie.
Next, sprinkle the caramelized onions, sliced mushrooms, and goat cheese all over the jam base.
Lay the prosciutto slices evenly throughout the pie.
Bake for 15-20 minutes or until crust edges are a nice golden brown.

The hardest part about this is waiting for the pie to cool. Always remember, any pie can be a personal pie if you try hard enough.

The Best Pizza Recipe Verdict

The crust has a nice crispy crunch to it. For the flavors, it’s a perfect balance of sweet and salty. The sweetness from the fig jam is paired perfectly with the saltiness of the prosciutto. It’s a party on your palate essentially. The caramelized onions helps to enhance and bring out the sweet and salty contrast. Just bursts of sweet and salty, especially from the cheese too. Also guys seem to love it just as much as girls. It comes off as a “girlie” or dessert kind of pie but the guys wolf it down.