This is one of AJ’s and my favorite pizza combinations, inspired by Todd English’s Figs restaurant on Charles Street in Boston. The fig paste is rich and sweet and is beautifully balanced with the earthy Roquefort and salty prosciutto which crisps nicely in the oven. I like to garnish with chive after I’ve pulled the pizza from the oven so the texture stays intact and the flavor maintains spice and brightness. My Mom’s 35 Minute Pizza Dough makes the perfect foundation. Don’t forget to flash bake the pizza dough first at 500F on a pizza stone for 3-4 minutes before you dress the crust. Final bake time is less than 2 minutes. Let us know what you think!
- 1/6 of my Mom’s 35 Minute Pizza Dough rolled 1/8″ thin to make a 12″ pizza crust and flash baked at 500F for 3-4 minutes
- 1 Tbs EVOO
- 1 clove crushed garlic
- 3 Tbs fig spread (I like Dalmatia Fig Spread that we buy at Whole Foods)
- 3/4 cup (approx) sliced dried Turkish figs
- 4 thin slices of Prosciutto di Parma, enough to cover the pizza
- 4 oz Roquefort, crumbled
- 1 handful fresh chive to garnish
- Preheat oven to 500F with a Pizza Stone
- Baste flash baked dough with EVOO and Garlic
- Using a spoon, place generous dollops of fig paste evenly across pizza
- Dress with sliced, dried Turkish figs.
- Delicately lay over prosciutto and top with crumbled Roquefort.
- Bake approx 2 minutes, or until cheese melts and prosciutto begins to crisp
- Garnish with chive once out of oven and slice, ideally with a rocker blade as to not drag toppings.