Guys, I made PIZZAAHH!! ERHMAHGERD PIZZAAH! Have you seen the SNL skit with Melissa McCarthy? Any time I eat pizza from now on that skit is in my head.
Let’s break this down. I don’t make pizza often. I mean, why would I? I live in New York freakin’ City. Pizza is kinda our thing. Kinda.
But this pizza? This is some high class shizz right here. Roberta’s would be jealous of this pizza.
The real inspiration for this was the bourbon fig soaked pork tenderloin from girl crush How Sweets that I made for Christmas. The one I liked so much I made it again while The BF and I were in Vermont the following week. I mean, this thing was so good, and I don’t even usually like pork, I couldn’t stop thinking about it. I mean, figs? With meat? Who knew? Jessica, that’s who.
So we had friends over last week and I was all, hey – figs. Let’s make this a thing. I have learned that figs go well with pork, but you know what’s better than pork? Prosciutto. Fact. And if figs go well with pork you can bet your bottom they go double well with awesome cured pork.
But there were train issues on Friday which made me late to my own party, so I skimped and just kinda tossed it all together. And while it was really good, I knew I could make it better. So I made it again on Sunday. Because I’m from New York and pizza twice in one week is pretty standard. Also, because apparently 2015 is the year where I make everything twice in the same week. Let’s see if this is a gig I can keep running.
So Sunday I took my time and BEHOLD THE PIZZAHH I HAVE MADE FOR YOU. Crispy prosciutto, slightly sweet, chewy figs, a hint of creamy blue cheese, doused with fresh, peppery arugula and just a faint drizzle of honey. C’mon – that’s like right off a restaurant menu there. Go forth and consume.
*Just a Note: Obviously if you have one, use your favorite pizza dough. Because I’m from New York and I’m terrified of yeast I buy mine from the bakery across the street. Also because it’s only $1 and I’m pretty sure even if I made it myself it wouldn’t be that cheap. So yeah, it’s your call. Either works fine.
- 1 head of garlic
- 1 tbsp olive oil
- 1 pizza dough
- 10 - 12 figs, sliced thin (about 1½ cups sliced)
- 5 - 6 thin slices of prosciutto
- 3 tbsp crumbled blue cheese (optional)
- Heat oven to 400F.
- Chop the top off the garlic but keep the paper skin on the rest. Place on a piece of tin foil and pull the sides up around to form a packet, douse with oil. Loosely crimp the packet shut and roast for 40 minutes.
- After roasted and fragrant let cool slightly. Once cool enough to touch squeeze out the individual cloves. Place in a small bowl and pour any of the excess oil over.
- Place a pizza stone or upturned baking sheet in the center of the oven and set to broil while you prep the pizza.
- On a pizza peel or another upturned baking sheet, scatter a layer of cornmeal.
- Stretch the dough so it is roughly 10in in diameter with a slightly thicker crust.
- Mash the garlic cloves with the oil it roasted in and spread 1 - 2 tablespoons of the mash over the dough.
- Scatter the sliced figs, prosciutto, and blue cheese over the dough leaving ¼ - ½in. of crust at the edges.
- Gently wiggle the dough to loosen it from the sheet and bring it to the edge of the peel/pan. Slide the pizza on the stone, with a quick jerk of the pan and lower the heat to 400F.
- Bake for 15 minutes, checking occasionally to make sure the crust is browning evenly. If not rotate it periodically. You will know the pizza is done when the crust at the edges and bottom is evenly golden.
- Using a pair of tongs or gently with your fingers, lift the edge of the pizza and slide the peel underneath.
- Let cool slightly before slicing into 6 slices. Sprinkle the arugula over top just before serving and drizzle with honey.