Ingredients

1/4 cup flour
8-9 ounces of pizza dough
4 tablespoons of fig reduction
3 figs, halved
5 tablespoons burrata or mozzarella cheese
2 tablespoons parmesan cheese, grated 
1 tablespoon rosemary
10 slices of prosciutto, thin sliced 
5 tablespoons olive oil
Salt and Pepper to taste



 

Directions

1. Coat countertop with flour and sprinkle some on the dough. 
2. Stretch the dough extra thin, about 1/16 inch thin
3. Spoon fig reduction on the pizza, and drizzle 2-3 tablespoons of olive oil on dough. 
4. Add burrata, rosemary, and salt and pepper
5. Place pizza in oven at 450 degrees for about 10-15 minutes, or until dough is golden brown.
6. After removing the pizza, add prosciutto, and drizzle olive oil, and rosemary on top.
7. Add salt, pepper, and parmesan cheese, garnish with fresh fig.  
 
Recipe courtesy Joe Faro, founder Tuscan Kitchen, Salem, NH, 2012. 



 

Burrata, the cheese featured in this recipe from Joe Faro, owner of the Tuscan Kitchen in Salem, NH, is an Italian cheese made from mozzarella and cream.  Although it may be near impossible to find at a large grocery store it may be a good idea to hunt down your local Italian specialty market to get some of your own.  In fact, Joe Faro, owner of the Tuscan Kitchen in Salem, NH has just the solution for you. This October, Faro will be opening the Tuscan Market. Designed to provide a the freshest ingredients with an assortment of sauces and oils, fresh pasta and imported meets and cheeses, the Tuscan Market will in fact be the largest artisanal marketplace in New England. Faro has ensured that the market reflects his passion for the freshest ingredients by providing a butcher to help customers with selecting fresh cut meets as well as offering over 3,000 bottles of wine, including bottles imported from Italy, all found in their wine cellar. And it doesn't stop there. Faro wants to share his passion for food so much, that he has offered the opportunity for customers to participate in cooking classes as well as demonstrations including instructions on how to prepare many classic Italian dishes including this fig and prosciutto pizza.

This fig and prosciutto pizza may be as rare and unique as it is delicious with its sweet and salty elements. This pizza features a fig reduction in the place of tomato or marinara sauce. The reduction acts almost as a preserve as it melts over surface of the pizza when heated up. A similar melting effect happens with the burrata cheese which gives the pizza a creamy texture to counter the crunch of the thin crust. The real trick to this pizza is to get it as thin as you can so the end result is a light airy crust.  Burrata, the cheese featured in this recipe from Joe Faro, owner of the Tuscan Kitchen in Salem, NH, is an Italian cheese made from mozzarella and cream.  Although it may be near impossible to find at a large grocery store it may be a good idea to hunt down your local Italian specialty market to get some of your own.  In fact, Joe Faro, owner of the Tuscan Kitchen in Salem, NH has just the solution for you. This October, Faro will be opening the Tuscan Market. Designed to provide a the freshest ingredients with an assortment of sauces and oils, fresh pasta and imported meets and cheeses, the Tuscan Market will in fact be the largest artisanal marketplace in New England. Faro has ensured that the market reflects his passion for the freshest ingredients by providing a butcher to help customers with selecting fresh cut meets as well as offering over 3,000 bottles of wine, including bottles imported from Italy, all found in their wine cellar. And it doesn't stop there. Faro wants to share his passion for food so much, that he has offered the opportunity for customers to participate in cooking classes as well as demonstrations including instructions on how to prepare many classic Italian dishes including this fig and prosciutto pizza.

This fig and prosciutto pizza may be as rare and unique as it is delicious with its sweet and salty elements. This pizza features a fig reduction in the place of tomato or marinara sauce. The reduction acts almost as a preserve as it melts over surface of the pizza when heated up. A similar melting effect happens with the burrata cheese which gives the pizza a creamy texture to counter the crunch of the thin crust. The real trick to this pizza is to get it as thin as you can so the end result is a light airy crust. Although the ingredients may feel out of the box, chef this pizza definitely serves up a flavor combination that won't disappoint.

Today we're going to make pizza. Pizza is an absolutely incredible Italian art.

First things first, this dough is a dough that takes two days to actually ferment, until we get to the point where it is ready to make pizza. You want to be very gentle with the dough. You're going to stretch it out slightly with your hands. OK? You're then going to flour the work surface as well. Make sure you flour the top of it.

For this purpose I'm going to use a rolling pin. Because it's so thin, we're actually going to make the pizza right on top of our peal. I'm going to put a little bit of the fig. Now this fig, when it gets very hot, is going to melt all over the pizza. We're going to put a little bit of extra virgin olive oil as well. OK?

We're going to put our fresh rosemary on top of this here. It's almost like a fig and prosciutto flat bread. Now we have our burrata. And burrata is a very creamy, fresh mozzarella cheese. Now what we're going to do is we're going to put a little bit on each section of the pizza. OK. A little bit of salt and pepper.

Now we're going to put this and slide it right in the middle of the wood oven. The oven gets to temperatures over 600 degrees. After a minute it's going to start to bubble up. You're going to let it get nice and caramelized on the bottom before you touch it, because you don't want to rip it. And once you do that we're going to turn it. OK? As you can see, starting to get very hot. And by stretching that dough very, very thin you're going to start to see some bubbles form. You can see that pizza starting to blow up right now.

So now we're going to layer the fresh, thinly sliced prosciutto across this pizza. The prosciutto for this pizza has to be cut extra, extra thin. A little more extra virgin olive oil. I drizzle it over the top. We're going to put it also on the crust, just a little bit. We're going to put a little salt on that, a little fresh rosemary, and last but not least grated Parmigiano-Reggiano.

We'll garnish with fresh fig. OK? Now we're going to taste our pizza creation. It's perfect. I get the sweetness of the fig, the extra virgin olive oil, the prosciutto. The dough is super light, airy, thin, absolutely perfect.

Fig & Prosciutto Pizza
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