Pizza is a staple at my house🍕. Like cereal for breakfast, it’s a go-to dinner choice. Usually, we’ll have some variation on the basic pepperoni pizza, using whatever toppings we have on hand – think olives, artichokes, sausage, bacon, etc. This time, I wanted to get a little funky!
For the past couple of weeks I’ve been craving gorgonzola cheese, which seemed like the perfect starting point for this funky pizza journey. Normally I might pair pears 😸 with gorgonzola, but not today! Today we’re enjoying figs with our cheese. Top it off with some prosciutto and arugula, and voila, a delicious twist on our typical pizza night!
Let’s talk about my favorite part of pizza, the crust! Good crust can make or break a pizza. If you’ve never made a yeast bread before, fear not! It’s super simple if you remember one thing…patience!
To get the most out of your crust, I recommend using a pizza stone or cast iron skillet. It helps make the oven in your home act more like the super 🔥 hot 🔥 ovens that restaurants use. Normal ovens can reach temperatures of about 500 F°. Commercial ovens cook pizza around 800 F°! Pizza stones help bridge that gap, making your homemade pizza a little bit more like the real deal.
When I make pizza, I always end up with extra dough. This is a good thing, trust me. I always turn the extra dough into focaccia by rolling out the scraps and sprinkling on salt, cheese, and whatever else I have lying around. This time, I chopped some fresh basil to put on top. It was delicious! And so was the pizza! Sweet figs + bitter arugula + salty cheese and prosciutto = explosion💥 of flavor and awesomeness on your tastebuds.
- 1 pizza dough (recipe below)
- 1/2 c arugula pesto sauce (recipe below)
- 6-8 figs sliced
- 6 slices prosciutto
- 1/2 c gorgonzola cheese crumbles
- fresh arugula for serving
- 1 c warm water
- 1 t salt
- 1 T brown sugar
- 1 T yeast
- 1 egg
- 1 T olive oil
- 3 1/2 + c flour
- 5-6 oz arugula
- 1/4 c parmesan cheese
- 1 t minced garlic
- 2 T heavy cream
- 1/4 c greek yogurt
- 2 T olive oil
- 1/4 t salt (give or a take a bit depending on your taste!)
- While the pizza dough is rising, preheat the oven to 500° F (if using a pizza stone) or 425° F (if using a baking sheet or pan).
- If using a pizza peel and stone, place the crust on the peel and add the toppings.
- If baking on a cookie sheet or pizza pan, put the crust on your pan and bake in preheated oven for 8-10 minutes, remove from oven then add toppings.
- Spread arugula pesto on the crust, then lay the prosciutto flat, covering the entire pizza, then arrange the sliced figs on top of the prosciutto, and finally crumble the gorgonzola on top.
- If using pizza stone, bake in oven for 10-12 minutes or until crust is golden brown.
- If using baking sheet, bake only until the cheese is melted.
- Remove the pizza, top with fresh arugula, if desired, and enjoy!
- In the bowl of a stand mixer, proof the yeast with salt and sugar. *see note if you don’t know how 🙂
- Add the olive oil and egg and mix together.
- Add 3 1/2 c of flour and mix with bread hook until smooth.
- If the dough is too sticky, add more flour 1/2 c at a time. The dough should pull away from the sides of the bowl.
- Cover the bowl and let raise until doubled, about an hour.
- Punch the dough down and turn out onto a well floured surface.
- Optional: Tear off about 1/3 of the dough and save it for focaccia. This will result in a smaller pizza.
- Form a ball with the dough and roll it out into a circle to form the crust. You want the crust to be thin enough to see through if you held it up to the light, but not so thin that it tears.
- Put everything but the salt in a food processor and puree until smooth.
- Add the salt a little at a time until it delights your tastebuds. 😉
- Proofing the yeast: The water has to be warm enough to activate the yeast, but not so warm that it kills it. So, if you stick your finger in the water and stir, it should feel lukewarm to warm. Not so warm that you have to take your finger out and shriek!
- Add the salt and brown sugar to the warm water, then sprinkle the yeast over the top.
- Wait until the yeast is foamy, about 10 minutes. If this doesn’t happen, the water wasn’t warm enough, or your yeast is bad. Either way, you’ll have to start over. 🙁