Arugula, Fig and Prosciutto Pizza Topping
Imagine this: Fig jam, melted mozzarella (or gorgonzola), prosciutto (or really good ham or bacon), topped with a generous pile of arugula. Ree Drummond of The Pioneer Woman blog () did. But you don’t have to go to all the trouble of making the pizza dough, as Drummond did; just pick up your favorite fresh or frozen prepared crust — the thinner the better. Here’s Drummond’s recipe for the topping, adapted from her blog.
Ingredients
2 tablespoons olive oil
4 tablespoons fig spread or jam
Kosher salt to taste
12 ounces fresh mozzarella, sliced thin
Freshly ground pepper to taste
6 ounces thinly sliced prosciutto
1 bunch — or as much as you like from your garden — washed and rinsed arugula
½ cup shaved parmesan
Directions
Preheat oven to temperature indicated on crust directions (500 degrees in Drummond’s recipe. Drizzle the prepared, unbaked crust (thawed if the directions on the package indicate) lightly with olive oil and sprinkle with kosher salt. Spread fig jam all over the surface of the dough. Lay sliced mozzarella all over the surface. Sprinkle with freshly ground pepper.Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly. Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on the arugula and Parmesan shavings. Cut into wedges or squares and serve.
