Fig, Prosciutto, and Brie Pizza
This brie pizza with figs, prosciutto, arugula, and balsamic glaze is both simple and elegant. It's a great way to celebrate a special occasion . . . or jazz up any random weeknight.
Makes: 1 (12- to 14-inch) pizza
Cost: $15
Equipment
- Cutting board and knife
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- pastry brush
- Pizza peel (optional)
Ingredients
- 8 dried figs
- Boiling water
- ¼ cup balsamic vinegar
- 1 (14- to 16-ounce) ball pizza dough
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 4 to 6 ounces brie cheese, cut into thin slices
- 2 ounces thinly sliced prosciutto, torn into bite-size pieces
- 1 handful baby arugula
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Place the figs in a heatproof bowl and cover with boiling water. Let the figs steep for 10 minutes, then drain well, pat the figs dry, and cut them into thin slices.
- In a small saucepan, bring the balsamic vinegar to a boil. Reduce the heat to low and simmer for about 5 minutes, until the vinegar has reduced by half and has thickened to a syrupy consistency. (It should coat the back of a spoon.) Pour the glaze into a ramekin and set aside.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Drizzle the dough lightly with extra-virgin olive oil, and use a pastry brush to spread it all the way to the edges. Sprinkle with salt and pepper, then top with the brie slices, torn prosciutto, and sliced figs.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven. Top with the arugula, season with a pinch of salt and a grind or two of pepper, and drizzle with the balsamic glaze. Slice and serve.