Fig and Prosciutto Pizza

This bad boy snuck out for email subscribers so my apologies for the duplicate. Let’s just say it is good enough to take a peek at twice? I’m always trying to come up with a pizza topping I haven’t done before. I regularly pass the fig spread in the grocery store but hadn’t grabbed it until now. Until this pizza. Ta-da!

Fig jam isn’t with other jellies or spreads…at least at my grocery store. It is usually somewhere near produce on the way further into the store.

fig_prosciut_ingred_590_390

Ingredients:

pizza dough
1 cup marinara sauce
8 oz shredded mozzarella
3 oz brie
1/2 cup fig jam
3 slices of prosciutto

Directions:

Preheat oven & pizza stone (if using one) to 400-degrees.
Spread pizza dough onto the pan/stone and poke a few holes into it with a fork or knife.
Bake for 10-15 minutes until it starts getting golden and crisp. It needs to be crisp to hold the toppings.
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Top with marinara, then shredded mozzarella. Dot with brie and fig jam.
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Return to the oven, and bake for 10 more minutes.
Remove from the oven and let sit for 5 minutes. Top with slices of prosciutto.
fig_prosciut_baked_590_390
I love the sweet jam with salty prosciutto. This was a great combination of really different flavors. Between the brie, the mozzarella, and the jam, it was a gooey/drippy pizza.

I wanted marinara on there for some acidity but that could be optional. I also think this would be interesting enough without the prosciutto, if you were serving a vegetarian. I always worry that their food isn’t interesting enough. I like the prosciutto uncooked so it is still soft and bite-able.

I make a lot of pizzas. Any future topping ideas for me?

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