Pizza con Prosciutto Crudo e Fichi

Pizza con Prosciutto Crudo e Fichi, or pizza with prosciutto and figs, is a delightful Italian dish that marries sweet and savory flavors beautifully. The combination of salty prosciutto and sweet figs atop a crispy pizza crust creates a symphony of taste that’s simply irresistible. From my own personal experience, this pizza is perfect for special occasions or a cozy night in. Let me show you how I make this delicious pizza at home.

What to Expect

When you make this Pizza con Prosciutto Crudo e Fichi, expect a delightful balance of sweet and savory, with a perfectly crispy crust. The freshness of the figs pairs wonderfully with the richness of the prosciutto, making each bite a treat.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Time to Stand: 30 minutes (for the dough to rise)
• Total Time: 1 hour 5 minutes
• Ease of Cooking: Easy to Moderate
• Servings: 4
• Calories per Serving: Approximately 400-450 calories
• Cost of Ingredients: $15-$20
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Pizza stone or baking sheet, rolling pin, mixing bowl, oven, parchment paper
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Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• ¾ cup warm water
• 1 tablespoon olive oil

For the Topping:

• 4 ounces prosciutto crudo, thinly sliced
• 6-8 fresh figs, sliced (or dried figs if out of season)
• 1 cup fresh mozzarella cheese, sliced or torn
• 2 tablespoons balsamic glaze (optional, for drizzling)
• Fresh arugula (for garnish)
• Olive oil (for drizzling)
• Fresh black pepper (to taste)
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Method

Step 1: Prepare the Dough

1. Mix the Dry Ingredients: In a mixing bowl, combine the flour, instant yeast, and salt.
2. Add Wet Ingredients: Gradually add warm water and olive oil to the dry mixture, stirring until a dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. Let It Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes, or until it doubles in size.

Step 2: Preheat the Oven

• Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up as well.

Step 3: Shape the Pizza

1. Roll Out the Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Use a rolling pin to roll it out into a 12-inch circle (or your desired shape).
2. Transfer to Parchment: Place the rolled-out dough on a piece of parchment paper for easy transfer to the oven.

Step 4: Add Toppings

1. Add Cheese: Distribute the fresh mozzarella evenly over the dough.
2. Arrange Figs: Place the fig slices on top of the cheese.
3. Add Prosciutto: Lay the prosciutto slices over the figs.

Step 5: Bake the Pizza

• Carefully transfer the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Step 6: Final Touches

1. Garnish: Once baked, remove the pizza from the oven. Drizzle with balsamic glaze, a bit of olive oil, and sprinkle fresh black pepper and arugula on top.
2. Slice and Serve: Let the pizza cool for a minute, then slice and serve warm.

Variations

• Vegetarian Version: Omit prosciutto and add more figs or other vegetables like spinach or arugula.
• Cheese Variation: Swap mozzarella for goat cheese for a tangier flavor.
• Gluten-Free Option: Use a gluten-free pizza crust mix to accommodate gluten sensitivities.

Tips

• Figs: If fresh figs are out of season, dried figs can be used but may require less baking time.
• Balsamic Glaze: If you don’t have balsamic glaze, a reduction of balsamic vinegar can be made by simmering it until thickened.

Substitutions for Dietary Needs

• Dairy-Free: Use dairy-free cheese alternatives.
• Low-Carb: Use a cauliflower crust instead of traditional pizza dough.
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Nutritional Information Per Serving

• Calories: 400-450
• Protein: 18g
• Carbohydrates: 50g
• Fat: 18g
• Fiber: 2g

I hope this guide has made making Pizza con Prosciutto Crudo e Fichi seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your pizza-making adventure!