Monday 30 September 2013

God Will Make A Way

Fig-Prosciutto Pizza with Arugula from the Pioneer Woman. This pizza didn't go too well with my children. They didin't like the sweet fig spread on the pizza. Well, I think it looks very gourmet even though the pizza base is not chewy or crisp but has bread like crust.  I don't expect too much from this pizza dough because there is no kneading and it is so easy to do. Besides that, it is baked in a home oven on an aluminium tray. No way it can be compared to a pizzeria!
I made the full recipe and used only 1/3 of the dough. I think I have to do a more traditional tomato base with the rest of the dough. To complete the meal, I roasted a lemon and thyme chicken.

Fig-Prosciutto Pizza with Arugula
Pioneer Woman Cooks


Pizza Crust
1 tsp active dry yeast
4 cups all purpose flour
1 teaspoon kosher salt
1/3 cup olive oil

For the pizza
1 tablespoon olive oil
4 tablespoons fig spread orjam
kosher salt to taste'12 ounces, weight fresh mozzarella, sliced thin
6 ounces, weight thinly sliced prosciutto
1 bunch washed and rinsed arugula
freshly ground pepper, to taste'
1/2 cup shaved Parmesan

Preparation Instructions
Note; Pizza ingredients in this recipe are for 1/3 of the pizza recipe. Use leftover dough to make other kinds of Pizza.


  • Sprinkle yeast over 1 1/2 cups warm water. (not lukewarm).
  • In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. 
  • Use right away or store in the fridge until you need it. ***it's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
  • Preheat oven to 500F.
  • Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
  • Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread all over the surface of the dough. Sprinkle lightly with salt.
  • Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
  • Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.
  • Cut into wedges or squares and serve immediately.

This post is linked to Cook Like A Star 'Pioneer Woman' hosted by Zoe, Baby Sumo and Mich.

See, I am doing a new thing! Now it springs up; do you not perceive it? I am making a way in the wilderness and streams in the wasteland

Isaiah 43:19


  1. Hi Lian,

    Unlike your kids, I do like your very-Italian style of eating... fig and prosciutto. Maybe not in the form of fig jam but fresh fig itself... but I didn't cook this because my husband and son didn't like fig.


  2. Hi Zoe, don't know why fig is not popular. Fresh figs is nice with this pizza as in fig and Gorgonzola tart. Wanted to try if this is good substitute. Another use I can think of will be with cheese and walnuts and crackers


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