First of all, I’d like to extend a huge congratulations to Julia, fellow Nashvillian and lucky commenter #68, for winning the great fig-away!
Julia, I expect a full report on all the delicious things you do with your bounty! (And prepare yourself, I think it’s really hard to imagine just how many figs are going to be arriving at your front door…)
Thanks to all who entered! And stay tuned, I’ve got another fabulous giveaway in the works. :)
You’d think with all that jam I made that I wouldn’t have anything left. You’d be wrong. That jam, all 36-odd jars of it, used maybe 2/3 of each flat. And then I froze a bunch (so chances are you’ll continue seeing fig recipes into the fall). Even after that, we still had a lot of figs to use up.
This simple pizza is a great way to highlight everything wonderful about fresh figs. The salty prosciutto, rich cheese, and spicy arugula perfectly compliment the floral sweetness. I used a mix of the different varieties of fig, which makes for a beautiful eclectic presentation, but you are free to use your favorite variety or whatever is available at the time.
1/4 batch napoletana pizza dough (posted here), divided for two smaller pizzas
8-10 fresh figs, sliced
3-4 slices good quality prosciutto, torn into pieces
4 oz. Montasio cheese, grated or thinly sliced (substitute parmesan or manchego or a mix if you like)
2-3 oz. fresh arugula
olive oil, salt and pepper to taste
Preheat a pizza stone in a 500 degree oven for at least 30 minutes.
On a lightly floured surface, roll out pizza dough into very thin rounds. Transfer to a pizza peel sprinkled with cornmeal.
Lightly brush crust with olive oil, and then arrange fig slices, prosciutto pieces, and half of cheese on top.
Transfer to pizza stone and bake until crust is crisp and golden and cheese is melted, 7-10 minutes depending on the thickness of your crust.
Toss arugula with a splash of olive oil and salt and pepper, to taste. Top pizza with a generous handful of arugula and remaining cheese. Slice into wedges and serve immediately.