Very few things bring a family together like food. And very few foods bring our family together quite like pizza. So simple, easy, and we all love it. Actually, it is one of my hobbies just to sit around and think of delicious toppings for our next family game night/pizza night. And this time, I nailed it! In fact, dad declared it “the best pizza I’ve ever had.” That’s high praise considering we have been to Italy and had some great pizzas.
But I’ll admit it, it was a very special pizza.
Fig, Prosciutto, & Pear Pizza
- 1 ball of pizza dough (I buy mine frozen from Whole Foods in White or Whole Wheat. Simply allow it to thaw in the fridge the day you want to use it.)
- a couple tablespoons of your favorite fig preserves
- 1 ball of real milk Mozzarella cheese, thinly sliced
- 1/2 fresh pear, cored & thinly sliced
- 3-4 thin slices prosciutto
- 1/4 cup toasted walnuts, coarsely chopped
- 1 tablespoon fresh basil or flat-leaf Italian parsley, chopped (for a fresh garnish)
Now to begin…
1. Roll your pizza dough out to desired thickness. I like mine pretty thin; remember, it will puff in the oven! Place your dough on a pizza stone. Prick the entire rolled-out dough with the tines of a fork so it doesn’t puff too much in the oven.
2. Generously slather the entire dough with fig preserves. We are just looking for a nice, thin coating. This stuff gets so juicy and caramelized in the oven, so don’t put too much. Next, place your mozzarella* cheese slices around evenly.
*Tip when working with fresh mozzarella: mozzarella is a very wet, soft cheese, so after I slice the cheese, I pat it dry between 2 sheets of paper towels so my pizza stays crunchy and crusty rather than soggy.
3. Slice your pear and place on the pizza as well. No need to peel, in fact, most of the fruit’s nutrients are in the peeling. Leave it on!
I love the combo of pears and figs together. Really, really good. Trust me.
4. Tear your prosciutto slices and arrange evenly around the pizza as well. Last thing is a generous sprinkling of toasted walnuts. I also added a couple good twists of freshly ground black pepper for a little spice.
Now, this pizza has everything… sweet, savory, salty, crunchy, creamy. It hit all the right notes.
5. Time to go in the oven at 400 degrees for about 12-14 minutes or until the crust is golden, the cheese is bubbly, and the toppings are caramelized and a little shrivelled.
A fresh sprinkling of Italian Parsley or Basil will send this pizza over the top!
For a complete meal, serve with a side salad (we like a simple tossed salad of arugala with lemon & olive oil vinagarette) and your family will begging you for more! For the vinagarette, combine 2 parts extra virgin olive oil with 1 part freshly squeezed lemon juice, and salt and pepper to taste. Whisk it into submission and pour overtop the cold and crisp arugala or any other greens you love.
Trust me, we didn’t even care who won the games later that night.
Well, we almost didn’t care. 🙂
I hope your family, friends, loved ones loves this one as much as mine did! Bon appetit!
Happy Friday and happy weekend!