Pizza with Prosciutto and Arugula
Figs and prosciutto are a classic pairing, and here they’re transformed into a pizza topping, with fig jam standing in for fresh figs, plus a scattering of arugula for freshness. This was one of several pizzas served at a gathering Williams Sonoma organized, which brought together an impressive group of women from wine, food and cheese businesses in Northern California. The recipe calls for Toma, made by the Point Reyes Farmstead Cheese Company in California’s Marin County. This semi-hard cheese boasts a creamy, buttery flavor with a tangy finish. If you can’t find it, use a top-quality fresh mozzarella or another of your favorite melting cheeses.
If you have an outdoor wood-burning oven, by all means use it to cook your pizza. Otherwise, follow the instructions here for baking it on a pizza stone in an indoor oven, which will produce a wonderful crispy crust that’s the hallmark of a well-made pizza.
Ingredients:
- 1/2 lb. (250 g) pizza dough, store-bought or homemade
- All-purpose flour for dusting
- 3 Tbs. fig jam
- 2 oz. (60 g) Point Reyes Toma cheese, shredded
- 1 oz. (30 g) thinly sliced prosciutto
- 1 Tbs. grated ricotta salata
- Kosher salt and freshly ground pepper
- 1/2 cup (1/2 oz./15 g) arugula
- Extra-virgin olive oil for drizzling
Directions:
Place a pizza stone in the lower third of an oven and preheat the oven to 450°F (230°C).
Shape the pizza dough into a ball. On a lightly floured surface, roll out the dough into a 10-inch (25-cm) round. Spread the fig jam evenly on the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with the Toma, prosciutto and ricotta salata. Season with salt and pepper.
Using a pizza peel or a rimless baking sheet, transfer the pizza to the preheated stone. Bake until the crust is crisp and well browned, 6 to 8 minutes. Transfer the pizza to a cutting board, top with the arugula and drizzle with olive oil. Cut into slices and serve immediately. Makes one 10-inch (25-cm) pizza.
Williams Sonoma Test Kitchen
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