This summer I went on an epic road trip to New York City. Two friends and I piled in the car and drove 12 hours into the bustling city to embark on a foodie tour for a few days. We hit up every bakery we passed and stopped in at any bagel shop we could find. We stayed in an adorable apartment in Brooklyn, where the owners greeted us with a warm loaf of freshly baked sourdough bread (fresh bread is my kryptonite friends!). After hours on the road, oh boy it was heavenly!
Down the road from the apartment was a pizzeria, whose claim to fame was their homemade pizza baked in a coal-fired oven. We stopped in there for dinner one evening, and guys, the pizza was out of this world incredible. We tried the Fig and Prosciutto Pizza because it sounded unique and delicious. It didn’t disappoint! I don’t know if it was the atmosphere, the amazing red wine, or the company, but we were all mesmerized by this dinner. It was so good in fact, that before embarking on our long drive home, we ordered a large one for the road. I knew that when I got back to my own kitchen, I would be recreating this pizza as part of our Friday night pizza rotation.
I often buy fresh pizza dough from the bakery department at my local grocery store (if you want to try your hand at making it, Crystal has a great Whole Wheat Pizza Dough recipe here). That way, I can customize it with the ingredients I have in the fridge at the time. We all love pizza night on Friday’s because it’s so easy to make (kids can help too!) and it’s a great way to welcome in the week-end. I haven’t bought or made pizza sauce in years because I read long ago, that using a premium tomato sauce with added fresh herbs is just as good, if not better. Since then, I buy a really good tomato sauce and add a handful of fresh basil or oregano and a clove of garlic to it. It tastes so fresh and takes minutes to throw together. I welcome that after a long week, wouldn’t you?
I’ve included my approximate amounts for pizza ingredients below, but truthfully, I just add amounts on a whim and measure very little. I do believe that some of the best pizza’s we’ve had, have had a scattering of ingredients as opposed to ingredients that were piled high and crowding each other out. I want to taste all of the flavors that my meal has to offer, so when it comes to pizza I do believe that less is more (a handful will usually do!). The only time I might make an exception is with the cheese, but to me, cheese is life and you can never have too much! Yum!
Here’s to epic road trips with friends and pizza on Friday nights with the family! Read on for my Fig and Prosciutto Pizza Recipe!
Fig and Prosciutto Pizza Recipe!
-Enough fresh dough for 1 pizza, you can use store bought fresh dough or homemade
-1/2 cup tomato sauce
-1/2 clove of fresh garlic, minced
-small handful of fresh basil, chopped
-1 large mozzarella ball sliced or 1 1/2 cups of shredded mozzarella cheese
-4 slices of prosciutto
-6 dried mission figs, cut in half
-1 1/2-2 cups baby arugula
-2 tbsp. of olive oil for drizzle
1. Preheat oven to 450° and line a pizza pan with parchment
2. Mix together the tomato sauce, basil and garlic in a small bowl and set aside. Using your hands, flatten and stretch the pizza dough directly on the parchment paper, to a 12 inch round shape approximately 1/4 of inch thick. If you find the dough keeps springing back, let it rest for about 5 minutes and try again.
3. Add the tomato sauce, and spread it with a spoon to within a 1/2 inch of the edge of the pizza crust. Add the mozzarella slices (you probably won’t add it all) and the prosciutto. Bake the pizza for 12-15 minutes, until the crust is golden and the cheese is melted.
4. As soon as you take it out of the oven, top with the figs and arugula. Drizzle with the olive oil, slice and serve immediately.