I took a cooking class this week with some friends to learn some fancy knife skills. The best part of the class, was this pizza. It is easy to make, but so fancy! My Kindergarten students would call this "Fancy Nancy" and for those of you with kids, you know what I mean. For those of you that think I have lost my mind, well that might be true as well! And for those of you that can't get enough of a Father's Office Burger (you know who you are), this pizza has a similar flavor profile and forces a verbal reaction when taking a bite. Eat. With. Caution.
The combination of flavors with the sweet onions and jam, coupled with the salty prosciutto and the unique flavor of the cheese, make the perfect bite! If you don't like onions or figs, don't run away! The onions take on a whole new attitude by carmelizing them and the fig jam really just adds a touch of surprising sweetness. Adding arugula at the end, freshens this pizza up.
I have made my own pizza dough and enjoy it, but for the sake of your sanity and precious time, just buy the pre-made stuff (especially if you are entertaining or having a nice week-night meal - simplify. your. life.) I love the idea of this pizza as an appetizer. It has the "wow" factor!
Ingredients:
1 package of pre-made Pizza Dough (Whole Foods and Trader Joe's have great dough. And if you have a favorite local pizza joint, they can probably sell you their dough as well.)
Fig Jam
Bunch of Arugula
Blue Cheese or Goat Cheese if you prefer
3 red onions, sliced very thin
5-8 slices of prosciutto
3-4 tbs. of water
Directions:
Pre-heat your oven to 500 degrees. Place 2 cooking sheets in your oven and let heat (you want your pans hot - this will create a yummy crust to your pizza.)
First things first, carmelize the onions. Add a bit of olive oil and the onions to a hot saute pan over medium-high heat. Wilt the onions and stir, fairly consistently until you see the onions break down. Make sure to use a wooden spoon and scrape up the brown bits on the bottom of the pan. Brown bits = flavor! Add one tablespoon at a time of water to the pan to help wilt the onions and to aid in getting those yummy brown bits off of the pan and into your onions. This process will take about 10 -15 minutes. Be patient! Your onions should have a deep golden brown color and should be completely soft.
Take one package of dough and divide in two. I find the easiest way to manhandle the pizza dough is in my hands, moving it around and almost hanging it down to stretch the dough out. Take your hot pans out of the oven and drizzle some oil on the hot pans. Place your dough on the pans (one for each pan.) If you like a thicker crust, don't divide the dough in two and simply use one pan to create one pizza instead of two. I find it is easier to get a rectangle pizza, than trying to create the perfect circle. The pan is hot, so be careful adding your toppings!
This is the fun part. Add your carmelized onions over the dough (you want a nice layer of onion.) Then add your fig jam - add about 4 tablespoons, but be your own chef and add more if you like. Then drape the prosciutto over the top of the jam. I try not to lay the prosciutto perfectly flat. Then add your blue cheese crumbles over the meat (again, add as little or as much cheese as you prefer.)
Bake for 10-15 minutes or until the cheese is bubbly and begins to brown. I transfer the pizza onto a wooden cutting board, top with arugula and cut into squares. I like the rustic serving dish of a cutting board for pizzas. Enjoy!
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