Get the Recipe: Fig and Pig Pizza
Shake up pizza night with this delicious fig jam, goat cheese and prosciutto pizza, served topped with balsamic glaze, arugula and shaved Parmesan cheese.
Ingredients
- 1 1/2 lb pizza dough, store bought or homemade *see Note 1 below for my favourite homemade pizza dough recipe
- 8 oz (240 g) fig jam
- Red pepper flakes, optional *see Note 2 below
- 10 oz (240 g) goat cheese, *see Note 3 below
For topping after cooking:
- 3 oz (85 g) prosciutto, *see Note 4 below
- balsamic glaze, *see Note 5 below
- 5 oz (142 g) fresh arugula
- shaved Parmesan, for garnish
Instructions
- The recipe, as written, will yield two 12-14-inch pizzas, or 16 slices. The two pizzas will serve 4-6. Use the "1/2" button above to adjust the ingredients automatically if making only one pizza.
- Place a pizza stone (if using) onto the centre rack of the oven (if using). Preheat the oven to 500F (non-convection/not fan-assisted). Allow the oven to preheat for at least 30 minutes. If you're not using a pizza stone, use a large baking sheet instead. Turn the baking sheet upside down if necessary to have a large, flat area for the pizza. Prepare the pizza on the parchment on top of the baking sheet and then transfer the pizza on the baking sheet directly to the preheated oven. Baking time will likely be a little longer using a baking sheet, as it isn't cooking on a heated stone.
- Prepare the pizzas: Start with a sheet of parchment paper large enough to hold your shaped pizza. Sprinkle a bit of cornmeal or flour onto the parchment paper. Take a 3/4-pound piece of pizza dough and, using your fingertips, press it out into a 12-to 14-inch round. Spoon half of the fig jam (about 4oz) onto one round of pizza dough and use the back of a spoon to spread the jam over the top of the pizza dough, leaving the outside 3/4-inch bare. If using, sprinkle about 1/8- 1/4 teaspoon of red pepper flakes over the fig jam. Crumble up half of the goat cheese and scatter it over the fig jam.
- Transfer the pizza into the oven on the parchment paper, using a pizza peel or baking sheet to transfer the pizza on the parchment onto the hot pizza stone.
- (While the first pizza is baking, you can prepare the second pizza to have it ready to go in the oven when the first one comes out.)
- Bake the pizza until the crust is puffy and golden. You can use tongs to gently lift up the pizza to check the crust underneath. It should have golden spots when it's done, about 8-12 minutes, depending on the thickness of the crust.
- Remove the pizza from the oven. Arrange half of the prosciutto (1.5oz) on the pizza, scrunching it up a bit. Drizzle the pizza with balsamic glaze and then top with a generous layer of fresh arugula (5oz) and Parmesan shavings. Slice each pizza into 8 slices and enjoy!
- Pizza is best enjoyed fresh. You can reheat slices in a hot skillet or on a baking sheet in a 425F oven for a few minutes.
Notes
Note 1: You can use homemade pizza dough (see my favourite recipe below!) or store-bought pizza dough. If frozen, allow it to thaw completely before shaping. 1 1/2 lb of pizza dough will make two 12-14-inch pizzas.
Jim Lahey's pizza dough has been my go-to pizza dough for many, many years of pizza nights at home. It does require an 18-hour head start, so plan ahead. I like to mix it up before going to bed. It only takes a few minutes. Then it can just sit until dinner the next night.
Jim Lahey's Pizza Dough (start 18 hours ahead):
500g all-purpose or '00' flour (about 3 3/4 cups spooned and levelled)
1 gram instant yeast (1/4 teaspoon)
350g room temperature water (1 1/2 cups)
16g fine sea salt (about 2 teaspoons) *I usually use just 1 1/2 teaspoons myself I mix the dough up in my stand mixer fitted with the paddle attachment, mixing until the flour is moistened. Remove the paddle attachment and scrape the dough into a mound at the bottom of the bowl. Cover the bowl with plastic wrap and let stand for 16-18 hours at room temperature. One hour before you want to bake your pizza, scrape the dough onto a generously floured work surface. It will seem really sticky at this point, but dusting it with a bit of flour and rolling it around in the flour on the counter will quickly remove the stickiness. Divide the dough into two equal pieces and form each piece into a ball. Cover the balls of dough with an inverted large bowl (one bowl for each ball) and let stand for 1 hour before forming into pizzas. Will make two 12-14-inch pizzas. (Adapted from Jim Lahey) Note 2: The fig jam can be a touch sweet, so I love to balance it a bit with a few red pepper flakes. You could also drizzle the finished pizza with a bit of chili oil after baking for the same effect. Note 3: If you aren't a fan of goat cheese, try goat feta! It has a bit of the tang of goat cheese, but in feta format. Regular feta would be a fine substitute, or try something creamier, such as a few dollops of labneh or ricotta. I'd even be tempted to give Brie a try on this one! Note 4: As written, the prosciutto is placed on top of the pizza after baking. I know some aren't fond of the texture of prosciutto and might prefer a little cooking on it. You don't want to put the prosciutto on at the start, though, as it will burn to a crisp. I suggest waiting until the pizza is nearing cooking, place the prosciutto on top and allow it to cook with the pizza for the last minute or two. Note 5: Look for balsamic glaze in small bottles with the balsamic vinegars at the grocery store. Nonna Pia's is a popular brand. If you can't find balsamic glaze, simply simmer 1/2 cup of balsamic vinegar with 1 1/2 teaspoons of brown sugar on the stovetop until thickened and syrupy, about 10-15 minutes.
1 gram instant yeast (1/4 teaspoon)
350g room temperature water (1 1/2 cups)
16g fine sea salt (about 2 teaspoons) *I usually use just 1 1/2 teaspoons myself I mix the dough up in my stand mixer fitted with the paddle attachment, mixing until the flour is moistened. Remove the paddle attachment and scrape the dough into a mound at the bottom of the bowl. Cover the bowl with plastic wrap and let stand for 16-18 hours at room temperature. One hour before you want to bake your pizza, scrape the dough onto a generously floured work surface. It will seem really sticky at this point, but dusting it with a bit of flour and rolling it around in the flour on the counter will quickly remove the stickiness. Divide the dough into two equal pieces and form each piece into a ball. Cover the balls of dough with an inverted large bowl (one bowl for each ball) and let stand for 1 hour before forming into pizzas. Will make two 12-14-inch pizzas. (Adapted from Jim Lahey) Note 2: The fig jam can be a touch sweet, so I love to balance it a bit with a few red pepper flakes. You could also drizzle the finished pizza with a bit of chili oil after baking for the same effect. Note 3: If you aren't a fan of goat cheese, try goat feta! It has a bit of the tang of goat cheese, but in feta format. Regular feta would be a fine substitute, or try something creamier, such as a few dollops of labneh or ricotta. I'd even be tempted to give Brie a try on this one! Note 4: As written, the prosciutto is placed on top of the pizza after baking. I know some aren't fond of the texture of prosciutto and might prefer a little cooking on it. You don't want to put the prosciutto on at the start, though, as it will burn to a crisp. I suggest waiting until the pizza is nearing cooking, place the prosciutto on top and allow it to cook with the pizza for the last minute or two. Note 5: Look for balsamic glaze in small bottles with the balsamic vinegars at the grocery store. Nonna Pia's is a popular brand. If you can't find balsamic glaze, simply simmer 1/2 cup of balsamic vinegar with 1 1/2 teaspoons of brown sugar on the stovetop until thickened and syrupy, about 10-15 minutes.
Serving: 1serving, Calories: 215kcal, Carbohydrates: 30g, Protein: 8g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 12mg, Sodium: 415mg, Potassium: 59mg, Fiber: 1g, Sugar: 10g, Vitamin A: 395IU, Vitamin C: 3mg, Calcium: 42mg, Iron: 2mg
Tried this recipe?Leaving a review is always appreciated and so helpful for our fellow cooks!
