Prosciutto-Arugula Pizza and a Very Sexy Fig-Pear Spread

image3 (3)There is nothing sexier than these two ingredients: prosciutto and arugula. I mean, think about it. Prosciutto is the softest, most delicate piece of salty deliciousness. Arugula, is fun and nutty, but oh so satisfying when you take that first crunchy bite. I thought, why no pair those ingredients with a Bosc pear-fig spread? A little sweetness always benefits from the beautiful balance of salt, right? So, to honor the fact that I’m back from a long hiatus, tonight I made a pizza with these sexy ingredients.

Now, to REALLY enjoy pizza, the crust must be just right. I’ve tried a lot of pizza dough recipes out there and made a mess of some of the best (I’m sure), but only one turns out perfect every single time. It’s a perfectly crispy crust on the outside and soft on the inside. Mr. Bobby Flay’s pizza dough recipe is The One. Try it and you will not regret it. There are a couple of recipes out there, but this is the one I recommend. This is the one you have been looking for. Note: Make sure you use just enough dough for the size of pizza you are making.

image2 (6)Next, I prepared my toppings. I chopped 1/2 of a Bosc pair (my favorite of all pairs!) and about 6 dried figs. In a small pan, I cooked them down with some water, a splash of lemon juice, one teaspoons of brown sugar and 2 tablespoons of balsamic vinegar. I smashed it all together to create a spread for the pizza.

image1 (8)Once the dough was done, about 10 minutes later in a 450-degree oven, I drizzled with olive oil, the pear-fig spread and put back in the oven for about 4 minutes. Simple enough, right? Next, I added some prosciutto, arugula and of course some shaved Parmesan cheese. The outcome, a perfect pizza for one.

 

 

 

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