An Inspired Cook

November came in with a bang and brought us colder mornings with freezing temperatures along with our first Winter storm of the season. When the cold weather sets in, I am inspired to crank up the oven and bake pizza. This pizza has always intrigued me and got me to wondering if it would taste as good as it sounds. Turns out, it exceeded my expectations and I plan to put it on the pizza rotation a lot more often. Joe also raved about it, he would have gladly had another slice or two, but we are trying to eat healthier with smaller entree portions while adding more salad to our diet. I worried the fig jam would be too sweet but in fact, the prosciutto balances it out resulting in salty and sweet flavors combined with savory spinach, goat cheese and pine nuts. It really is an incredible combination of flavors.

Start by making your dough. You can find step by step instructions with photos to make the dough I made today at this link. You can make the dough a couple hours ahead of bake time or place the dough in a zip lock bag to store the dough in the refrigerator for a few days. This dough recipes make 2 dough balls. I usually make one pizza and store the remaining dough ball in the fridge for later. If you make 2 pizza’s, double the toppings.

Generously flour your pizza peel or work surface. Roll out the dough sprinkling with flour as needed so that the dough doesn’t stick. When you have the dough rolled out to the size you want, sprinkle a layer of corn meal on the peel so that it will easily slide onto your pizza stone or comal. Roll out the dough one more time over the corn meal.

This is the fig jam that I used, it is infused with red chili flakes. I wasn’t sure how it would taste but it is incredible. You won’t taste much heat in the red chili but rather a hint of spice.

I found it easier to microwave the jam for 10 seconds making the jam softer to spread easily. Use a pastry brush to spread the jam over the dough just like you would a red sauce.

I am a huge fan of fresh mozzarella on pizza. Slice 4 ounces of a fresh mozzarella ball and place over the fig jam.

Add 3 ounces of thin sliced prosciutto which was enough to cover this entire pizza.

Sprinkle some chopped spinach over top with crumbled goat cheese and a sprinkle of pine nuts. Drizzle with olive oil. Reserve a little bit of chopped spinach to top after the pizza is baked. It will make your pizza so pretty and the spinach leaves will wilt over the warm pizza.

Transfer you pizza onto a pizza stone or comal in a preheated 500 degree oven.

Bake for 12 – 15 minutes or until the crust is baked throughout and sounds hollow when tapped.

Add a drizzle of honey over 2 tablespoons of fig jam and warm in the microwave 10 seconds. Whisk the two together. It should be warm and easy to drizzle over your warm pizza.

Sprinkle some chopped spinach over top of the warm pizza and add a drizzle of the warm honey fig jam over top.

Prosciutto, Fig Jam and Goat Cheese Pizza

Pizza Dough, recipe link
3 ounces Prosciutto
Fig Jam or Chili Fig Jam
4 ounces Fresh Mozzarella, sliced
Goat Cheese, crumbled
Fresh Spinach, roughly chopped
Pine Nuts
Honey
Olive Oil

Preheat oven to 500 degrees. Set a pizza stone, comal or cast iron griddle in the oven so that it will heat.

Prepare a work space, pizza peel or large cutting board.  Sprinkle generously with flour.  Remove dough and shape into a ball using the flour to keep the dough from sticking to your work surface.  Divide the dough in half and form into 2 round balls. One dough ball can be placed in a zip lock bag and placed in the refrigerator for several days to make another pizza. Roll out the dough until you have an approximate 14 inch round disc, using flour as needed to keep the dough from sticking to your surface or rolling pin. Sprinkle cornmeal on the peel or cutting board and place dough back onto the surface.  If needed make another roll or two with the rolling pin to reshape your pie.

Take 2 – 3 tablespoons of the fig jam and microwave 10 seconds so that it will be easier to spread. Use a pastry brush to spread the jam on top of the dough. Place the sliced fresh mozzarella evenly around the dough on top of the jam. Top with thin sliced prosciutto, chopped spinach, goat cheese crumbles and pine nuts. Drizzle the pizza with olive oil.

Slide the pizza onto the hot pizza stone, comal or cast iron griddle. Bake for 12 – 15 minutes or until the crust is done. Tap on the edge of the dough and if it sounds hollow it is done.

Mix together 2 tablespoons of fig jam and a drizzle of honey. Warm in the microwave 5 – 10 seconds. Sprinkle some chopped fresh spinach and drizzle the warm honey fig jam over top of the pizza. Makes one14 inch pizza.