When we first moved to Pittsburgh, I ordered a delicious pizza from a restaurant called the Porch. Their fabulous Prosciutto and Fig Pizza with Arugula is the inspiration for my make-at-home recipe I am sharing with you today!
This pizza is absolute perfection. It's sweet, salty, and peppery all at once! Fun way to change up the normal cheese and pepperoni routine.
- Pizza Dough
- 1 tablespoon Olive oil, for greasing skillet
- 2 tablespoons flour, for dough
- 1/2 cup Fig Jam
- 1 cup Mozzarella Cheese, shredded
- Prosciutto, thinly sliced and cut into 1 inch strips
- 1/2 cup arugula
- Balsamic Reduction
- Allow dough to rest on countertop for 12 to 18 hours. This will allow it to double in size!
- Sprinkle the dough with a little flour so that it becomes less sticky and workable.
- Grease a 10 inch cast iron skillet with the olive oil. Place the dough in the greased skillet, and flatten with oiled fingertips. Spread the dough close to the edges of the skillet.
- Cover the skillet with a lid, and let sit for 1 hour.
- Preheat oven to 550 degrees F (or the highest temperature setting).
- Spread fig jam almost to the edges of the pizza dough. Sprinkle with mozzarella cheese. Cover with thin strips of prosciutto.
- Begin to cook the pizza on the stove top over medium-high heat for 3-4 minutes.
- Transfer heated skillet into oven, and bake for additional 10-12 minutes, or until golden.
- Remove hot skillet carefully from oven. Sprinkle arugula on top of cooked pizza. Drizzle with Balsamic Reduction, and serve immediately!