We believe that salty prosciutto, sweet fig, and nutty fontina cheese were made for each other, especially when all three come together on a crisp pizza crust. Here, our friends at La Quercia are supplying the prosciutto piccante that adds a hint of heat to the rich and creamy mix. With a drizzle of sweet-tart balsamic reduction, this pie reaches legendary dinner status, giving you serious cred as well.
When you roll it out, pizza dough tends to shrink back. Keep going even if it does, being sure to apply pressure consistently. Frequently rotating it will help achieve an even shape. If you have trouble, let it temper at room temperature for 5 minutes before continuing.
If a thin layer forms on the surface of the cheese sauce, just whisk it a little before spreading over pizza doughs.
2 tablespoons butter
½ cup balsamic vinegar
2 tablespoons sugar
2 ounces dried mission figs
3 tablespoons flour, divided
1 pound pizza dough
8 ounces whole milk
2 ounces shredded fontina cheese
2 tablespoons grated Parmesan cheese
1½ ounces arugula
3 ounces prosciutto piccante
1 parchment paper
1 tablespoon + 1 teaspoon olive oil
2 6″ small pots
rolling pin (optional)
Preheat oven to 450ºF. Allow butter to soften at room temperature. In a small pot over medium-high heat, combine balsamic vinegar and sugar to make glaze. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until liquid is reduced by half and glaze has thickened, about 12 minutes. Meanwhile, quarter figs, discarding stems. Halve lemon.
Sprinkle 1 tablespoon flour onto a clean dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough to about ¼-inch thickness (see Recipe Tip). Rub 1 teaspoon olive oil on a parchment-lined baking sheet, then carefully add pizza dough. Using a fork, poke holes all over. Transfer to bottom rack of oven and bake until crust is crisp and light golden, about 18 minutes.
While dough bakes, in a small bowl, combine butter and remaining flour. Using your hands, mix until fully blended. Heat milk in a separate small pot over medium-high heat, and cook until small bubbles form, 3-4 minutes. Whisk in butter and flour until smooth. Bring to a boil, then reduce heat to medium. Cook until thickened, 1 minute more. Remove from heat and whisk in cheese mix until melted. Season with ¼ teaspoon salt and pepper as desired.
Once golden, remove pizza crust from oven. Pour over cheese sauce, spreading evenly and leaving a 1-inch border around the edge (see Recipe Tip). Scatter over figs. Return pizza to top rack of oven and continue baking until sauce is warmed through and figs are caramelized, 2-3 minutes more.
While pizza bakes, in a medium bowl, whisk juice of 1 lemon and 1 tablespoon olive oil until fully combined. Season with ⅛ teaspoon salt and pepper as desired. Add arugula to bowl with dressing and toss to coat.
Tear prosciutto into bite-size pieces and scatter over baked pizza. Cut pizza into slices. Top with arugula, drizzle over balsamic glaze, and dig in! Refrigerate any leftovers in an airtight container for up to 3 days.