In the winter we usually have homemade pizza on Fridays. I buy the dough from a local Italian bakery and Baby Girl helps me roll it out and add the toppings. We usually stick with simple toppings like pepperoni, mushrooms, sausage or black olives (or some combination). It's a lot of fun to involve Baby Girl in the process - she always wants to sample everything and her favorite part is pressing down the dough to get out the air bubbles.
I had some fig jam leftover from the Baguette with Prosciutto, Gorgonzola and Fig Jam I made for New Year's Eve and no idea how to use it. Then I stumbled upon this recipe for Fig-Prosciutto Pizza with Arugula that combined a lot of my favorite ingredients into one pizza.
Baby Girl loved the fig jam straight from the jar but wasn't a fan of the finished pizza. I was also unsure of how I felt about it, although SP loved it. The fig jam is super sweet, the prosciutto is gamey and the arugula tended to fall off as I was eating it. I think this would be good for a party where you're eating smaller pieces - a little goes a long way.
Fig-Prosciutto Pizza with Arugula
Ree Drummond (aka The Pioneer Woman)
1 ball pizza dough
2 tablespoons olive oil
6 to 8 tablespoons fig spread or jam
12 ounces fresh mozzarella, sliced thin
Freshly ground black pepper
6 ounces thinly sliced prosciutto
1 bunch washed and rinsed arugula
1 cup shaved Parmesan
Preheat the oven to 500 degrees, with a pizza stone on the oven rack in the lowest position.
Roll out the pizza dough on a lightly floured surface. Drizzle lightly with the olive oil and sprinkle with salt. Spread the fig spread over the surface of the dough. Lay the slices of mozzarella on top of the jam. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately.