I immediately had to try this when I saw Jessie post it on Bites.
Growing up, in Capitola, we would always go to Pizza My Heart by the
beach. One of their award winning pizzas is the “Figgy Piggy” – a
delicious combo of figs, feta, and bacon. Today, Pizza My Heart has
taken off and is all over the bay area, including one I can
practically see from my kitchen window. This recipe is similar to the
Figgy Piggy and I would almost say, more yummy! The fig spread is
sweet and compliments the bitter argula. At the end, I tossed on some
feta and fresh sage, mimicking the Pizza My Heart creation. Thanks
Bites for posting about this!
FOR THE PIZZA:
2 Tablespoons Olive Oil
4 Tablespoons Fig Spread Or Jam
Kosher Salt To Taste
12 ounces, weight Fresh Mozzarella, Sliced Thin
6 ounces, weight Thinly Sliced Prosciutto (Jessie suggests crisping
your proscuitto first before this step and I agree, much better
1 bunch Washed And Rinsed Arugula
Freshly Ground Pepper, to taste
1/2 cup Shaved Parmesan
Preheat oven to 500 degrees.
Roll out the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt.
Spread fig spread (or jam) all over the surface of the dough. Sprinkle
lightly with salt.
Lay sliced of mozzarella all over the surface. Sprinkle lightly with
salt and freshly ground pepper. Bake for 12 to 15 minutes, or until
crust is golden and cheese is bubbly.
Remove from oven and immediately lay prosciutto over hot pizza. Just
before serving, sprinkle on arugula and Parmesan shavings.
Cut into wedges or squares and serve immediately!