Fig, Prosciutto and Arugula Pizza
Pizza, the timeless culinary marvel that has captivated taste buds for generations. It serves as a party pleaser, a late-night comforter, and a quick and easy meal option.
This pizza is a delightful combination of flavours that will transport your taste buds to another dimension.
The fig's natural sweetness in Dida Boza fig jam balances perfectly with the salty and rich prosciutto, creating a harmonious contrast that tantalizes the taste buds. The prosciutto, with its delicate and slightly nutty flavor, adds a depth and complexity to the pizza, elevating it to a gourmet level.
The rich and velvety mozzarella, with its delicate milky notes, harmonizes flawlessly with the distinctively savory taste of the two ingredients. As you take a bite, the creaminess of the cheese envelops your taste buds, intensifying every mouthful and leaving you craving for more.
The addition of arugula not only adds a beautiful pop of color to the pizza, but also provides a refreshing and peppery bite. Its crispness and distinct flavor complement the other ingredients perfectly, adding an extra layer of complexity to each mouthful.
Whisk together dry yeast and warm water, then leave for a couple of minutes.
Combine flours, yeast, sugar, salt and a tablespoon of olive oil, then knead into a dough. Cover with a kitchen cloth and leave it for 30 minutes in a warm place.
Knead the dough shortly with oiled hands and leave for another 30 minutes, covered in a warm place.
Once again knead the dough, then cover it and place it in the fridge overnight.
Preheat the oven and a pizza stone to the highest temperature for an hour. In case you don't have a pizza stone, use the oven baking sheet.
Dice and pat the mozzarella with a paper towel to get the moisture out.
Take the pizza stone or the baking sheet out of the oven, sprinkle with some semolina flour, then shape the pizza dough on it pressing with hands from the middle towards the edges, but leaving the edges untouched, so all the air is captured in the crust.
Spread Dida Boza fig jam over the pizza, spread torn prosciutto slices and diced mozzarella, then return to the oven and bake for maximum of 10 minutes, until the crust and mozzarella are golden.
Take the pizza out of the oven and let it cool down for a couple of minutes, then top it with fresh arugula lettuce and a pinch of salt.
Fig, Prosciutto and Arugula Pizza
Ingredients
Instructions
- Whisk together dry yeast and warm water, then leave for 10 minutes.
- Combine flours, yeast, sugar, 1/2 a teaspoon of salt and a tablespoon of olive oil, then knead into a dough. Cover with a kitchen cloth and leave it for 30 minutes in a warm place.
- Knead the dough shortly with oiled hands and leave for another 30 minutes, covered in a warm place.
- Once again knead the dough, then cover it and place it in the fridge overnight.
- Preheat the oven and a pizza stone to the highest temperature for an hour. In case you don't have a pizza stone, use the oven baking sheet.
- Dice and pat the mozzarella with a paper towel to get the moisture out.
- Take the pizza stone or the baking sheet out of the oven, sprinkle with about 35 g of semolina flour, then shape the pizza dough on it pressing with hands from the middle towards the edges, but leaving the edges untouched, so all the air is captured in the crust.
- Spread Dida Boza fig jam over the pizza, spread torn prosciutto slices and diced mozzarella, then return to the oven and bake for maximum of 10 minutes, until the crust and mozzarella are golden.
- Take the pizza out of the oven and let it cool down for 5 minutes, then top it with fresh arugula and a pinch of salt.
