The star ingredients for this pizza have their origins in the Emilia-Romagna region of Italy. The best balsamic vinegars are from this area particularly from the town of Modena as well as the finest prosciutto from the town of Parma. Prosciutto ham is commonly served with fruit In this recipe the prosciutto is paired with the rich sweetness of figs. The flavors explode with the creamy mozzarella and the fresh bite of arugula.
- 10 oz. Pizza dough balls
- 1/4 cup extra virgin olive oil (EVOO)
- 6 dried mission figs
- 6 oz. fresh mozzarella
- 1/4 cup balsamic reduction
- 1 cup fresh arugula
- 1 cup flour
- 3 oz Prosciutto
- Cutting board or pizza peel
- 2 pizza stones or 2 cookie sheets (If you only have one cookie sheet or stone, you may cook one pizza at a time.)
- Small sauté pan or small pot
PREP TIME: 20 MINUTES
STEP 1: Preheat oven to 500 degrees with 2 pizza stones or 2 cookie sheets, one on each rack inside the oven during preheat. Preheat for at least 30 minutes before baking. This allows the stone to absorb the oven’s heat, creating a perfect wood oven-like crust.
STEP 2: Take pizza dough out of refrigerator and let sit 5-10 min before stretching
STEP 3: Take all pizza ingredients out of packaging to begin making pizzas. Slice each dried fig into 3 rounds.
STEP 4: Don’t touch your dough until you watch our instructional pizza dough stretching video on our website www.veromealkits.com, or read the dough stretching recipe card in your box. Over-handling or balling up fresh dough will change its composition and make it tough to stretch, so be gentle. The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.
STRETCH PIZZA DOUGH
Watch our instructional pizza dough stretching video on our website www.veropizzaandpasta.com and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.
ASSEMBLE & BAKE PIZZAS
COOKING TIME: 15 MINUTES
STEP 1: You will assemble your pizzas one at a time on your floured cutting board or pizza peel.
STEP 2: Place first hand-stretched pizza crust on floured cutting board and pour 1 oz., or ½ of your oil in the center of the crust. Using a pastry brush or the back of a spoon, spread the oil over the dough with your border of ½” crust. Don’t get any oil on your board or your pizza will stick when sliding into the oven.
STEP 3: Sprinkle half of your mozzarella evenly over the crust.
STEP 4: If you ordered Vero for 4, make sure to save ½ for your second pizza. Take sliced prosciutto, tear into smaller 2-3” pieces, and arrange over crust evenly.
STEP 5: Arrange sliced fig rounds over crust evenly, 9 pieces.
STEP 6: Slide topped pizza from your cutting board or pizza peel onto your first pizza stone or cookie sheet.
STEP 7: TECHNIQUE: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists, shake the board back and forth until it’s loose enough to slide onto your pre-heated stone.
STEP 8: If you ordered Vero for 4, assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza.
STEP 9: Cook each pizza 8-12 minutes or until desired crispness and golden brown, then let pizzas cool 2-4 minutes before slicing.
STEP 10: Garnish with arugula and use a spoon to drizzle balsamic reduction!
STEP 12: Take a picture of your pizza for posting and enjoy!
Montepulciano D'Abruzzo is a red Italian wine made from the montepulciano wine grape in the Abruzzo region of east central Italy.
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