This is my all-time favorite pizza. With sweet & ripe figs, stretchy mozzarella, salty prosciutto, and bright arugula, it has the perfect balance between sweet, savory, and fresh. It's fun to make and even more fun to eat. Plus, this might be the only time everyone can agree that fruit belongs on pizza.
Makes 1 pizza, about 9" to 10"
Ingredients
Dough:
170 g all-purpose flour
3 g instant yeast
3 g salt
2 g olive oil
90 to 100 g water
Topping:
Cornmeal, if using a pizza peel
113 g low-moisture mozzarella, torn, sliced, or shredded, torn
4 figs, sliced
3 slices prosciutto, torn into smaller pieces
1/4 cup arugula
Balsamic vinegar, for drizzling
Instructions
Make the Dough:
In a bowl, combine all of the dough ingredients, starting with 90 g water and adding more if needed. Knead until everything is incorporated and a smooth ball of dough forms.
Cover and proof until double in size, about 3 to 4 hours.
Make the Pizza:
Place your pizza stone in the middle oven rack or on the grill. Preheat to 450ºF to 550ºF.
On a well-floured surface, de-gas the dough and roll it out into a 9" to 10" circle. Transfer onto a piece of parchment paper to make it easier to get it on and off the pizza stone. If you're using a pizza peel, make sure to dust generously with cornmeal.
Top with mozzarella first, then sliced figs.
Carefully slide the pizza onto the preheated pizza stone. Bake until the crust is golden and cheese is melted, about 4 to 8 minutes.
Drape the prosciutto slices over the pizza and top with arugula. Drizzle a little balsamic vinegar for a little acidity. Cut into slices and enjoy!
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