Fig And Prosciutto Pizza
This pizza recipe offers a delightful combination of sweet fig preserves, savory prosciutto, and tangy ricotta salata cheese on a thin-crust base. Caramelized onions add a rich depth of flavor to each bite, while a sprinkle of fresh thyme adds a final touch of herbaceous aroma. Enjoy the harmonious blend of sweet and savory notes in every slice of this delicious pizza.
— Constant Cookbook
Ingredients
- 1 Tbs. olive oil
- 1 yellow onion, thinly sliced
- Kosher salt and freshly ground pepper, to taste
- 1 batch thin-crust pizza dough (see related recipe at left)
- 1/3 cup (3 1/2 oz./105 g) fig preserves
- 2 oz. (60 g) prosciutto, roughly torn into 2-inch (5-cm) pieces
- 3/4 cup (3 1/2 oz./105 g) crumbled ricotta salata cheese
- 1 tsp. chopped fresh thyme
Instructions
- In a nonstick fry pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until caramelized, 18 to 20 minutes. Season with salt and pepper. Let cool to room temperature.
- Preheat a Breville pizza maker on the preheat setting for 30 minutes.
- On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel. Spread half of the fig preserves over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with half <i>each </i>of the caramelized onions, prosciutto and cheese.
- Transfer the pizza to the pizza maker. Bake on the classic setting according to the manufacturer&rsquo;s instructions until the crust is crisp and the cheese is lightly browned, 10 to 11 minutes.
- Using the pizza peel, transfer the pizza to a cutting board and sprinkle with half of the thyme. Preheat the pizza maker again, assemble the remaining pizza and bake. Cut the pizzas into slices and serve immediately. Makes two 10-inch (25-cm) pizzas.
- Williams-Sonoma Kitchen
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