Like many of you, I frequently use the “a little of this, a little of that” approach to cooking. But when writing for this blog, I keep pencil and paper beside my mixing bowl and precisely measure or weigh every ingredient.
Oftentimes, however, ingredients really can be eyeballed. So I encourage people to use certain recipes as a framework, noting particular areas where precise measurements may be important.
Where pizza is concerned, the variety and amount of toppings never fail to vary according to personal taste. Some people opt for extra cheese, others just a light sprinkle. And then there’s the debate over thin crust or thick, pepperoni or plain, anchovies or never in a million years! Some people like to prepare their own favorite crust recipe while others prefer store bought. The list goes on…
So, as I often do, I have included some choices, below, plus the following details to keep everyone happy: My husband does not particularly care for figs, so I leave a section of the pizza without to keep everyone happy. Sometimes, we toss the prosciutto on the grill for about a minute, or until just crisp, and then crumble over the arugula mixture for an option that adds a little crunch. Lastly, if you like the idea of the syrupy balsamic drizzle overtop but don’t want to invest in an expensive vinegar, consider transforming an inexpensive bottle into a delicious reduction using this easy recipe or a slightly sweeter option included in this recipe.
Whichever way it’s served, I love that I get my salad and pizza all in one…and hope you enjoy, too!
Yields 1 pizza.
- 1 large pizza crust, cooked (see linked recipes or use your favorite store-bought)
- 6 to 8 tablespoons fig spread or jam
- 1 to 1 1/2 balls (8-12 ounces) fresh mozzarella, sliced thin (grated smoked mozzarella is a delicious option*)
- 10-12 thin slices of prosciutto, torn into pieces
- 4 cups arugula
- 2 teaspoons olive oil
- Freshly ground black pepper and kosher salt
- 1/2 cup grated or shaved Manchego (may substitute Parmesan)
- Aged balsamic vinegar (or [an inexpensive homemade version|http://fountainavenuekitchen.com/balsamic-reduction/])
- Optional: one thinly sliced pear
Preheat the oven to 450 degrees F.
Spread a thin layer of fig jam over the crust. Top with mozzarella cheese.
Bake until the cheese is melted and gooey, 4–5 minutes.
Toss arugula and pear, if using, with the olive oil in a large bowl, and season with salt and pepper. Top pizza with the salad followed by the prosciutto. Sprinkle with the Manchego cheese and lightly drizzle with balsamic vinegar.
- If you find fresh mozzarella to be too watery or bland, you may wish to try smoked mozzarella. It’s a drier cheese with a truly delightful flavor.
Below is my recipe for Favorite Thin Gluten-Free Pizza Crust…
…and the toppings for Smoked Mozzarella, Pancetta and Kale Pizza — a personal favorite!
Whole wheat flour may be used in this easy crust recipe that has long been a family favorite. The crusts may even be cooked in advance and frozen.