Brush the crust with olive oil. It impressed a bunch of my French friends-- irrefutable proof of a good recipe! Bring the dough together to a smooth flat ball and place on a large, lightly floured baking tray.

I had figs I needed to use up, so I made a batch of dough, tossed the figs on the grill and created a scrumptious dessert pizza. Take it out of the oven, cut into fours, drizzle with honey, and enjoy. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Mix the flour, salt and yeast together in a large bowl and make a well in the middle. Unroll and press dough onto bottom and up sides of a greased 15x10x1-in. Ingredients.

I love goat cheese stuffed figs so I love the idea of the pizza. Fig Prosciutto Pizza When in doubt, make pizza — especially if it's pizza that combines prosciutto with fresh figs, arugula and mozzarella. Check and stir regularly to make sure it doesn't burn. When assembling your pizza, make sure you spread all of your ingredients to every corner of your flatbread to ensure you get all the flavors together in each bite. Who doesn't love good homemade pizza - but making dough from scratch can be a test in patience. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. I kept catching myself combining the fig butter, prosciutto, and Swiss on a piece of naan. I was inspired to create this pizza after a girls' night on my patio featured a charcuterie board filled with meats, cheeses, and fruit. Knead for 10 minutes by hand on a lightly floured work surface or for five minutes in an electric mixer fitted with a dough hook. Info. ☝️, Awesome, You’re All Set! Please select the topics you're interested in: Would you like to turn on POPSUGAR desktop notifications to get breaking news ASAP? Check and stir regularly, until a good amount of color has developed, about 5-7 minutes. Dot with pieces of goat cheese. Let stand for a few minutes to dissolve. In a large bowl, combine the yeast, sugar, olive oil and water and let stand until foamy, about 5 minutes. Sprinkle a good amount of corn meal onto a lightweight cutting board before transferring your rolled dough to the new surface for topping assembly. Spread the onion and fig mixture over the crust. Top with caramelized onion, figs, prosciutto and pine nuts; sprinkle with cheese. In a jug, mix the water and oil together, then pour the liquid into the well of the flour mixture and mix to make a soft but not sticky dough. Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. It's very good and a bit mellower than the original.

1 day ago. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.
Let stand for about 10 minutes, …

I did not carmelize the shallot as the oven did the work. Scatter basil over the top and arrange the remaining figs on the pizza. Information is not currently available for this nutrient. Note from the recipe writer: This is meant to be a dry cocktail pizza. To make dough: Combine water, sugar and yeast in a small bowl. 23 hours ago, by Kelsie Gibson

Get the recipe from A Spicy Perspective » Add the salt and 3 cups of flour and stir until a really stiff dough forms. Delicious and easy for summer!

Turned out great. Don't skimp on the onion or dried spices. Allrecipes is part of the Meredith Food Group. Read about our approach to external linking. Place on a lightly greased pizza pan or baking sheet. Used a ready-made pizza crust and fresh figs instead of dried. Leave in a warm but not hot place for 30–40 minutes. Deglaze your pan using the ¼ cup of water, stir the onions well and be sure to scrape up the brown bits that have collected on the bottom of the pan. Cut each half into thirds.

I made it on sliced baguettes instead of pizza crust and it was a huge success. Be sure to sprinkle the toppings evenly. (A pizza stone is recommended; they are a great investment if you're planning to make a lot of pizza, because they help the crust bake evenly and crisply).

Knead the dough for 5 minutes and shape into a ball. I would consider myself a pizza connoisseur, if you will — I love playing with all kinds of cheeses, textures, and toppings to create true masterpieces of flavor. Set aside to rise for about 45 minutes.