Fig and Prosciutto Pizza

Fig and Prosciutto Pizza
Photo by James Carrier


  • 1/3 pound thinly sliced prosciutto
  • About 3 cups all-purpose flour
  • 2 cups arugula, stems trimmed, rinsed and drained
  • 1 package active dry yeast
  • ½ teaspoon salt
  • 2 ½ cups ripe figs, stems trimmed, rinsed and quartered
  • ½ cup extra-virgin olive oil
  • + 2 more ingredients
    • Fresh-ground pepper
    • 1 ½ tablespoons coarsely chopped fresh rosemary leaves

1. In a large bowl, sprinkle yeast over 3/4 cup warm (110°) water. Let stand until softened, about 5 minutes. Stir in salt and 1/3 cup olive oil. 2. If using a dough hook, add 2 1/2 cups flour and mix until moistened. Beat on high speed until dough no longer feels sticky and pulls cleanly from bo...

View full recipe at My Recipes


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