This week, we are featuring meat quite a bit. Specifically, meat of the cured variety. First up is this pizza topping with PROSCIUTTO (I heard another echo….). The topping is very easy. You could make your own dough (GASP!), but I realize that would be more complimacated (intentional misspelling). Instead of making making your own crust, you can high-tail it over to your local pizza joint and request some uncooked dough. I do this occasionally and only get funny looks 50% of them time I do it.
If you DO want to make your own dough (bless you!), you can find my recipe here.
If you DO NOT (miserable slacker) you can just work your store bought dough into a disc shape and pop it into the oven. The oven should have been heating a pizza stone at 500 degrees F for about a half hour. If you are stone-less (hey, it happens), you can use a baking sheet. Sometimes I like to heat the baking sheet up a bit before I use it too. But you should know the baking sheet heats up A LOT faster than the stone. USE MITTS. Of the oven variety. Protection is important, people: safety FIRST!
1 mini basket of figs (purple or green will do – you can even mix and match!) halved with stems removed
Dollops of Ricotta cheese (THIS is the kind I used. You will want to eat it out of the container like ice cream. Try and save some for the pizza). Place the dollops in an aesthetically pleasing manner on the face of the pie
Arugula – a sprinkle here, a sprinkle there
Honey – drizzle it on top.
Throw everything except the arugula on your crust and pop it in the oven for about 10 minutes. When it comes out, sprinkle with arugula. DONE! Simple, right?