Fig-Prosciutto Pizza with Arugula {50 Women In Food: # 21 Ree Drummond}
Mary of One Perfect Bite and some other women food bloggers (including myself) are blogging our way through the 50 Women Game Changers In Food published by Gourmet in May ’11. Some of the women on the list you will know, others you may not, but either way, this will be a great 50 week journey to learn more about these women that inspire the way we think about food today.
Please visit Mary at One Perfect Bite, Val at More Than Burnt Toast, Joanne at Eats Well With Others, Taryn at Have Kitchen Will Feed, Susan at The Spice Garden, Claudia at A Seasonal Cook In Turkey, Heather at Girlichef, Jeanette at Jeanette’s Healthy Living, Katie at Making Michael Poland Proud, Sue at The View From Great Island, Barbara at Moveable Feasts, and Nancy at Picadillo for their tributes to these 50 women.
Confessions of a Pioneer Woman, Pioneer Woman Cooks, Pioneer Woman Photography, Pioneer Woman Homeschooling, Pioneer Woman Homae & Garden, and the newest, Pioneer Woman Entertainment. To sum it up, The Pioneer Woman does a little bit of everything. If you don’t know who she is or haven’t heard of her yet, if you follow any type of blog at all, her name is likely to be mentioned. Ree Drummond has made quite the empire for herself. She went to school in California and now she lives on a cattle ranch with her family. Ree’s blog will take you through her life, and detail how she transitioned from spoiled city girl to domestic country wife (her words). Recently landing a new show on Food Network (airs on Saturdays – check your listings), The Pioneer Woman, Ree is still in full force. Get to know more about Ree and her animals, kids and husband throughout the different parts of her blog by visiting her about page.
This Fig-Prosciutto Pizza is actually a pretty recent post on Pioneer Woman Cooks. She updated it from a previous post where she cooked the prosciutto first, but in this one, she piled it on after the pizza came out of the oven. I had heard of fig and prosciutto together before, so this pizza makes complete sense. In her post, she actually provides a recipe for pizza dough, but I had been wanting to make a pizza using naan bread, so I decided this would be a great combination.
Winner. The naan went perfectly with the sweetness of the fig and the saltiness of the prosciutto. I’m not sure that arugula ever adds much of anything but body, but it was a nice touch. My husband and I both loved this pizza, but I would suggest cutting the prosciutto into bite-sized pieces so you don’t get that weird drag that you normally get when you have to bite into chewy meat. She also mentions the different kinds of fig spreads she used. I used preserves which worked wonderfully.
As originally written by Pioneer Woman.
Note: I simply used pre-made naan bread for my crust which turned out phenomenal and cuts down on prep time significantly.
Ingredients
- 1 teaspoon Active Dry Yeast
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- 1/3 cup Olive Oil
- 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*
- 1 bunch Washed And Rinsed Arugula
- Freshly Ground Pepper, to taste
- 1/2 cup Shaved Parmesan
Directions
- NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE. USE LEFTOVER DOUGH TO MAKE OTHER KINDS OF PIZZA!
- Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
- In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
- Preheat oven to 500 degrees.
- Roll out 1/3 of 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!
In the Spotlight: Ree Drummond
{From Wikipedia} Ree Drummond is an American blogger, food writer, author, and TV personality who lives on a ranch outside of Pawhuska, Oklahoma. Her blog, Confessions of a Pioneer Woman (also known as The Pioneer Woman) describes her daily life as a rural wife and mother, and is especially noted for its recipes. It was named Weblog of the Year at the 2009 Bloggies. Drummond’s first cookbook, The Pioneer Woman Cooks, was published in October 2009. You can follow her on Twitter @thepioneerwoman.
Miranda this looks so good. Your photos really show off the color and texture of this pizza. I have some fig jam and never know quite what to do with it, so now I have a plan. I also like your idea of using naan bread.
I had no idea what to do with fig jam either other than spread it on bread. This combination was so good.
I do like prosciutto and figs together, so I think this sounds like a great combo on a pizza…perhaps for a ladies lunching type of day with some crisp white wine. Mmmmm….
That is a great idea. Perfect for lunch.
Love the flavor combo and your pictures look delicious.
Thanks Lisa!
Good call on cutting the prosciutto up to make it easier to eat. And can I just say . . . I love the PW. I actually won a giveaway almost a year ago and was able to spend a weekend at her ranch, baking with Bridget (from Bakeat350), and Ree was just as awesome in person as she seems on her website.
Aaah, the memories . . .
That is awesome! Such a great opportunity that not many people get. Glad to hear that she is as nice in person as she seems on her blog/tv.
Now that’s what I call a “pie.” It looks wonderful and the ingredients that have been paired here make for really good eating. I’m so glad you joined our group. You add something special to the mix. Have a great weekend. Blessings…Mary
It was really good eating! Thank you so much Mary, I enjoy learning a bit from everyone every week.
I like your idea of using Nann; it’s a great plan for a quick meal. The thing I love about this pizza is the fresh arugula on top. Food is so enjoyable when there is a mixture of cooked food with fresh vegetables.
We loved this with naan. I have never done the fresh arugula on top of a pizza until now, and it worked really well.
What a great combination for this pizza. You picked a good recipe. Thanks for sharing.
Thanks for stopping by!
So interesting, this recipe is so different from most of Ree Drummond’s recipes – more sophisticated and city-like. I do like this updated recipe better – these flavors all sound really good together.
I like the ypdated version of this pizza as well!! Excellent job all round Miranda!
Yes, it isn’t as “rugged”. I also like that she updated it by not cooking the prosciutto – sometimes it looses its fantastic flavor after cooking.
I made (and blogged) this recipe, when I saw Ree make it on her new Food Network Show. We loved it. The saltiness of the prosciutto and the sweet of the fig jam was a lovely combination. Ree has been my inspiration in starting my own blog. I love her tutorials, and I’ve adapted that format with my own. Her recipes can be very fattening, but her photos are enjoyable just to follow.
I loved this pizza and I am glad that you had the same results as well. I admire you for doing the tutorial style, it is a lot of work, and I have tried it but could not keep it up. I would love to take a look at your blog!
This is a perfect use for that fig jam in my fridge!
This is a perfect use for that fig jam in my fridge!
What a great pizza, love both very much, but never tried together!