Fig and Prosciutto Pizza with A Balsamic Glaze

Fig season is finally here! I love that it's one of those "surprise" late harvests. There's a bit of a whirlwind with other fruits and vegitables in the fall, but these babies just patiently wait their turn to announce that they're ready. This is a great, unique way to use those fresh figs. Here's what you'll need for one large pizza:

Photo byAmanda

Ingredients:

• 1/2 pound ball of pizza dough stretched to a 12-13 inch circle⁣ *
• cornmeal, for dusting the pizza paddle or baking sheet
• olive oil
• 4 Tbl fig jam
• 1/2 cup balsamic caramelized onions (recipe below)
• 1/2 cup shredded fontina⁠⁣
• 1/2 cup crumbled white cheddar
• 5-6 fresh figs, sliced*
• 2-3 slices Prosciutto di Parma , torn into pieces⁠⁣
• 1/4 cup baby arugula⁣
• freshly-cracked black pepper⁠⁣
• 4 Tablespoons balsamic glaze *

For the Caramelized Onions:

• 1 large yellow onions
• 1/4 tablespoon olive oil
• 1/2 tablespoon unsalted butter
• 1/2 tablespoon balsamic vinegar or bourbon
• 1/8 teaspoon salt

To caramelize your onions:

First, slice the onion into 1/4" rounds. Then, lay flat and cut into 4 sections. (Normally, I would keep in half-rounds, but for ease of eating on a pizza, we're going for smaller bite-sized pieces).

Next, melt butter and oil over medium heat in a cast iron pan. Once hot, add onion pieces and stir to break up a bit. Sprinkle with salt and continue to cook for about 5 minutes. Lower heat to medium low or low and continue to cook, stirring often until they are golden brown (this should take about 30 minutes).
Add in the balsamic vinegar or bourbon and stir to break up any loose bits at the bottom of the pan. Remove from heat after about 1-2 minutes and set aside.

Pizza Assembly:

Preheat the oven to 475°F, and if you're using a pizza stone, be sure to heat it along with the oven. If pre-baking is required for your dough, complete that step, including dusting with cornmeal. After pre-baking is complete, brush the dough with the fig jam, then layer it with onions, Fontina, white cheddar, sliced figs, and prosciutto. Transfer the pizza to the oven, either onto the stone or in the pan, and bake until the crust turns golden and crispy, the cheese melts, and the figs become jammy, which should take about 8 to 15 minutes. Once baked, let the pizza cool slightly before topping it with fresh baby arugula. Add a dash of black pepper and drizzle with balsamic reduction if desired, then slice and enjoy!

*Notes:

Feel free to make your own favorite pizza crust or check out my pizza dough recipe HERE. You are also welcome to purchase a pre-made dough.⁠⁣

You can use any favorite fig, but Desert Kings, Black Mission, or Adriatic figs work well.

You can make your own balsamic glaze by heating 1/2 cup of good quality balsamic vinegar with 2 Tbl brown sugar in a pot on the stove until bubbly. Reduce heat and simmer for 10-ish mins, stirring occasionally, until the vinegar is thickened and coats the back of a spoon. The reduction will thicken a bit more as it cools.⁠ Alternitavely, you can purchase premade balsamic glaze, which is usually found in the condiments isle.