This pizza is like nothing you have ever tasted! You won’t know whether to serve it as an appetizer, main dish, or dessert! However you choose to serve it, you won’t be able to get enough. Seriously. We all wanted more when it ran out.
I must admit, when I first saw the ingredients in this pizza, I had my doubts. Really? Fig jam? But, okay. I’ll try it. This is the reason I try things I wonder about. I am usually pleasantly rewarded. And I am passing this treasure on to you. Don’t deny yourself. Indulge!
Here’s a closer look. That reduced balsamic vinegar is like caramel syrup on a sundae. I am not joking. And if you are a canner, try putting up some of your own fig jam. It’s easy! Try this one.
- 1 16-oz. package whole wheat pizza dough, or ½ recipe homemade pizza dough.
- Flour for dusting
- ¼ cup olive oil
- ½ cup fig jam
- 1 cup shredded Fontina cheese
- 2 ounces thinly sliced prosciutto (about 5 slices), cut into one inch strips
- ½ cup arugula
- 1 cup balsamic vinegar
- If your dough is refrigerated, allow it to come up to room temperature and rest in a warm place for one hour, covered with a piece of plastic wrap or a dish towel.
- Preheat the grill on high and prebake the crusts for 1-2 minutes, according to the recipe, or if you choose to bake this in your oven, preheat the oven to 500 degrees F. No need to prebake it.
- Sprinkle a little flour on your board and cut dough in half. Roll out and/or press by hand two russtic pizza shapes--no need to be perfectly round.
- At this point, if you are using the grill, brush the bottom of the pizza with olive oil and grill for 1-2 minutes,covered, until it starts to get bubbles on top. Remove from grill and brush with more olive oil.
- In a medium saucepan, saute the prosciutto in a bit of olive oil until slightly crisp, about 5 minutes.
- In a small saucepan, bring the balsamic vinegar to a simmer and continue until it is reduced by half--about 5 minutes. Remove from heat.
- Spread ¼ cup fig jam on each pizza, Sprinkle ½ cup of the cheese on each pizza and top with the crisp prosciutto.
- Slide dough back on the grill and cook just until the cheese is melted and the crust is browned, about 5-6 minutes.
- Remove the pizzas from the hot grill onto a cutting board. Sprinkle with arugula and drizzle with the reduced balsamic vinegar.