Categories: Pizza/Flatbread
Ingredients
- Basic Pizza Dough (see recipe)
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 1/4 cup fig spread
- 4 cups shredded mozzarella
- 4 cups baby arugula
- 1 tbsp. olive oil
- Juice of 1/2 lemon
- Kosher salt and black pepper
- 2 oz. thinly sliced prosciutto
Directions
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Divide the pizza dough in half and let come to room temp, uncovered, about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500.
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On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8-inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
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Spread half of the fig spread on the dough, leaving a 1/2-inch border around the edge. Sprinkle with half of the mozzarella.
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Slice the pizza onto the hot stone or baking sheet and bake until the crust is browned and the cheese is melted, 10 to 12 minutes. Repeat with the remaining dough and toppings.
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Meanwhile, toss the arugula, olive oil, and lemon juice in a bowl and season with salt and pepper. Pile the prosciutto and arugula salad on top of the pizzas.