Black Mission Fig and Prosciutto Pizza
- Caramelized Shallots2 Tbs butter
- 5 shallots, peeled and sliced thinly
- 1 Tbs molasses
- 2 Tbs sherry vinegar
- Salt and black pepper, to taste
- Black Mission Fig and Prosciutto Pizza Prepared dough for two, small, 8-inch pizzas
- 8 oz fresh California Mission figs, sliced 1/4 inch thick
- 8 oz fresh California Calimyrna figs, sliced 1/4 inch thick
- Olive oil, as needed
- Salt and freshly ground black pepper, to taste
- 1 cup caramelized shallots (recipe below)
- 2 oz crumbled goat cheese
- 10 slices prosciutto
- 1 Tbs grated or shaved Parmesan
- Sprigs of arugula (garnish)
- For Caramelized Shallots, heat butter in large saucepan and cook shallots until caramelized. Stir in molasses and vinegar; season to taste with salt and pepper. Continue to cook and stir until all liquid has been absorbed. Set aside to cool.
- For Pizza, pre-heat pizza stone or heavy baking pan in 500°F oven for 30 minutes or more.
- Meanwhile, spread figs on sheet pan or tray; drizzle with olive oil and honey, then season with salt and black pepper. Set aside.
- Then, on 12x12-inch piece of parchment paper with lightly floured rolling pin, roll pizza dough to about 1/4 inch thick.
- Brush generously with olive oil and spread Caramelized Shallots all over. Arrange sliced figs about 1/2 inch apart on top of shallots and season lightly with salt and black pepper. Sprinkle goat cheese evenly over all.
- Transfer pizza to pre-heated stone and bake, 10 to 15 minutes at 500°F or until cheese and edge of crust are lightly browned.
- Remove from oven and transfer to cutting board; let stand and cool slightly. Then, cut into wedges, and garnish with sliced prosciutto, Parmesan, and arugula.
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