Fig and Prosciutto Pizza

This recipe is based on a recipe by Todd English, that I found years ago. It is a family favourite. The flavours are fantastic together. Figs and Prosciutto is one of my favourite couplings, if you can find fresh figs, use them for this recipe as they are glorious, if impossible to find (especially in my neck of the woods!)

With respect to the cheese, I love chevre or gorgonzola equally, so go with what you like.

Fig and Prosciutto Pizza

Pizza dough recipe

Fig Jam

1/4 cup balsamic vinegar

3 springs Rosemary, chopped fine

2 cloves garlic, chopped fine

250 g chevre or gorgonzola

handful of walnuts, chopped

Prosciutto

salt and pepper
cornmeal

Heat pizza stone in bottom of oven, to 500 degrees.
Combine fig jam, vinegar, rosemary, garlic, salt and pepper in a small saucepan over medium heat.
Cook until jam is melted.
Roll out dough. Place dough on a pizza paddle which has been sprinkled liberally with cornmeal.
Cover the bottom of the crust with the fig mixture.
Follow with a sprinkling of walnuts.
Rip apart two pieces of prosciutto and place them over the walnuts.
Dot pizza with as much cheese as you wish.
Place pizza on pizza stone and cook until well browned (about 5-10 minutes).

White Pizza with Arugula

I am a sucker for homemade pizza. It is so simple, and the flavours are so worth it. It is so much better than take-away or those cardboard frozen pre-made pizzas. If you don't want to go to the trouble of making your own crust, many grocery stores sell pizza dough in the refrigerator section. Alternatively, you might be able to order some dough from your local pizzeria. Jamie Oliver's recipe is fairly fail safe, especially if you kneed it for the recommend amount (10 minutes or more). This is my version of a white pizza. I have played around with the cheeses over the years, chevre, fontina, pecorino and fior di latte all work well.

White Pizza

~ Serves 6 ~

one recipe Jamie Oliver's pizza dough

1 cup basil pesto

3 cloves garlic, sliced thin

425 g ricotta cheese

1 cup shredded asiago cheese

1 pint cherry tomatoes, halved

4 cups baby arugula

1 oz parmesano-regiano cheese

good quality extra virgin olive oil

well aged balsamic vinegar

salt and pepper

Pre-heat a pizza stone at 500 degrees, for at least two hours prior to making the pizza.

Prepare dough according to recipe provided in link. Section dough into six equal balls. Roll out balls into roundish pizza form. Place 2 T of pesto on each pizza. Divide the ricotta among the pizzas, by the heaped spoonful. Divide the remaining cheese and tomatoes among the pizzas.

Bake pizzas for 7-8 minutes or until crust is bubbled and golden brown.

Toss arugula with olive oil, balsamic, salt and pepper. Divide among pizzas.

Serve hot!