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Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 40 mins
This is one of Ree's favorite pizzas on the menu at P-Town Pizza in Pawhuska!
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Ingredients
All-purpose flour, for dusting
Cornmeal, for dusting
- 1/4 cup
fig spread (such as Dalmatia)
- 4 cups
shredded low-moisture whole-milk mozzarella cheese
- 4 cups
baby arugula
- 1 Tbsp.
extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt and black pepper, to taste
- 2 oz.
thinly sliced prosciutto
Directions
- Step 1After you've made the dough, divide it in half and let come to room temperature, uncovered, about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚.
- Step 2On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
- Step 3Spread half of the fig spread on the dough, leaving a 1/2-inch border around the edge. Sprinkle with half of the mozzarella.
- Step 4Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned, 10 to 12 minutes. Repeat with the remaining dough and toppings.
- Step 5Meanwhile, toss the arugula, olive oil and lemon juice in a bowl and season with salt and pepper. Pile the prosciutto and arugula salad on top of the pizzas. Makes 2 12-inch pizzas.
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