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Monday, August 31, 2009
Recipe / Priscilla Tsai Fig and Prosciutto Flatbread Pizza
Posted By Priscilla Tsai on Mon, Aug 31, 2009 at 11:47 AM
While perusing the gourmet foods aisle at the Marshall's store at the midtown Metropolitan shopping center this past weekend, I came across a jar of Dalmatia fig spread.
It was from this inspiring find that I came up with this flatbread pizza, which I will call "The Metropolitan" because all the ingredients can be found at the Metropolitan.
Grab some fig spread for $4.99 at Marshall's, then head down to Trader Joe's and get yourself a bag of arugula, a package of prosciutto, a chunk of mozzarella cheese, and package of TJ's pre-made plain pizza dough.
I blew my own socks off with this creation. Sweet fig flavors blend well with salty prosciutto. The mozzarella lends a creamy texture and the spicy, peppery arugula adds a slight bite. Trader Joe's reminds me again why I love them ... their pre-made dough is amazing — it cooks up perfectly crisp and chewy.
Making the pizza is incredibly easy and it's ready to eat in less than 20 minutes. This recipe would be a great option for a weekday meal.
Using a pizza stone makes a big difference in making this pizza, so use one if you can.
The Metropolitan Flatbread Pizza
Ingredients:
Fig spread
Pre-made pizza dough
Arugula leaves
Slices of prosciutto
A ball of mozzarella, sliced
Olive oil
Fresh cracked black pepper
Sea salt
Directions:
Preheat pizza stone in oven set to 450 degrees.
On a baking sheet or pizza paddle dusted with cornmeal, roll out pizza dough into a rough 12-14" circle. (I put the dough over my fists and used my knuckles to carefully stretch the dough out.) Make sure the dough is loose and isn't sticking to the baking sheet or paddle. (You'll need it to slide off easily when you transfer it onto the stone.)
Drizzle olive oil over dough.
Dollop bits of fig spread over dough, and then spread it evenly over dough.
Top pizza with strips of prosciutto and then place a layer of sliced mozzarella over that. Season with black pepper.
Transfer pizza onto the pizza stone in the oven. Bake for 10-12 minutes until crust is golden brown and cheese is bubbly.
Take it out of oven and top with arugula. Sprinkle on a pinch of sea salt. Slice and serve.
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