Oh the glorious fig. No, not the dried fig that you’ve had the cookie made famous by
First put the caramelized onions.
Then tear the prosciutto and place that over the onions. If you like crispy prosciutto, don’t put it on the bottom.
I forgot the olives, put them on here please.
The love of my life, the cheese.
Excuse me while I get all foodie on you; the sweet onions and figs are perfectly complimented by the saltiness of the prosciutto and olives, the pungency of the cheese and the peppery arugula. Get all the ingredients in one bite, for that perfect bite!
Makes 4 personal pizzas, or 1 large pizza.
1 Pizza dough (my grocery store sells pizza dough in 1 lb portions, or make your own)
Extra virgin olive oil
2 Onions, caramelized (see the recipe below)
4 Slices of prosciutto, (optional)
1/3 cup Pitted Kalamata olives, roughly chopped
8 Fresh figs, quartered
8 oz Morbier, Taleggio, or blue cheese, cut or crumbled into about 3/4 inch pieces
4 cups Arugula
1 Tbsp White, or Red balsamic vinegar
Salt and pepper
- Heat the oven to 450 degrees. If you have a pizza stone, put it in the oven now, before the oven gets hot.
- *If you are using a pizza pan or a sheet pan, grease the pan with olive oil, and sprinkle corn meal over the bottom. Doing this will ensure a crispy crust.
- Stretch the dough out to your desired shape and size. Because the dough will contract, I stretch mine as thin as possible. If making personal pizzas, cut the dough into 4.
- *If using a pizza pan put the dough into the pan. If using the pizza stone, then dust your peel or the back of a sheet pan generously with cornmeal. Place the pizza dough on the peel or sheet pan and you’re ready to assemble pizzas. (If making individual pizzas you will have to do this one at a time.)
- Drizzle olive oil over the dough, and spread it to cover all the dough. Then distribute the caramelized onions over the bottom of the pie. Tear the prosciutto and place it over the onions (if you like crispy prosciutto then put it on last instead), now sprinkle the olives, place the figs and the cheese.
- Bake for 10 to 20 minutes, depending on the size of your pizza. (My pizza stone will only hold 2 individual pizzas at one time, so keep that in mind when deciding what size pizza to make.)
- The pizza should rest just a couple of minutes. While it’s resting toss the arugula with 1 tablespoon of olive oil, 1 tablespoon of white, or red balsamic vinegar, salt and pepper to taste.
- Top the pizza with the dressed arugula.
Serve with Italian style chicken wings.
1 Tbsp Olive oil
2 Medium onions, sliced
¼ tsp Salt
2 cloves Garlic, minced
2 tsp Fresh thyme leaves
½ tsp Sugar
- In a large skillet over medium-high heat, sweat the onions in the olive oil, add the salt. Stir often as not to brown the onions. Cook until translucent, about 10 minutes.
- Add the garlic, thyme, and sugar. Turn the heat to medium. Stir often and cook about another 20 to 30 minutes to caramelized. You may need to turn the heat to medium-low. The onions are done when they are a nice caramel color.
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