Friday, June 22, 2012

Fig-Prosciutto Pizza with Crispy Shallots, Baby Arugula, & Balsamic Reduction

We are lovin' these summer pizzas that feature fruit. Who knew that would be so delicious? And pairing it with a salty meat, that's my kinda meal, baby. Well, fig + prosciutto should be served together at all times. We actually featured this combination in the recipe, Grilled Brie with Truffle Honey, Roasted Figs, & Prosciutto. And it was to. die. for. So, when I saw this pizza on The Pionner Woman's blog, I knew we had to make it. But I had to add some crispy shallots (typical) and a balsamic reduction. This pizza was scrumptious and we hoovered every slice. It was just so perfectly balanced. I urge y'all to make some of the fruit pizzas because they are just plain good, y'all!! Enjoy :)
Mmm prosciuttooooo
fig + prosciutto pizza  
you gotta have sweet & salty :)
For the Crispy Shallots:
4 Large Shallots, Thinly Sliced
2T Olive Oil

For the Balsamic Reduction:
¼C Balsamic Vinegar
1t Honey
For the Pizza:
Prepared Pizza Dough
Fig Jam
Fresh Mozzarella, Thinly Sliced
Prosciutto, Thinly Sliced
Crispy Shallots
Baby Arugula
Freshly Shaved Parmesan Cheese

1. For the Crispy Shallots: Heat the olive oil in a medium skillet over medium-high heat. Add the thinly sliced shallots and sauté, stirring often, until they are golden brown and crispy, about 5 minutes. Remove the crispy shallots to a paper towel-lined plate to drain, and set them aside until ready to use.
2. For the Balsamic Reduction: Add the balsamic vinegar and honey to a small saucepan and cook to reduce for 3-5 minutes, or until thick and syrupy. Set it aside until ready to drizzle on top of the pizza.
3. Preheat the oven to 500 degrees and roll out half of the pizza dough as thinly as possible and place onto a large baking sheet (the other half can be used for another pizza).
4. Making the Pizza: Drizzle the dough lightly with olive oil and sprinkle a little bit of salt and fresh cracked pepper. Spread the fig jam all over the surface. Lay the sliced mozzarella across the dough, and then sprinkle the crumbled goat cheese on top of the mozzarella. Bake the pizza for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly. Remove from the oven and immediately lay the thin slices of prosciutto over the hot pizza. Scatter the crispy shallots on top of the prosciutto. Just before serving, garnish the pizza with fresh baby arugula, shaved Parmesan, and a drizzle of balsamic reduction. Cut into squares or slices and serve immediately.

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