Pizza, Prosciutto, and Figs for a crunchy and sweet September. It is a simple, delicious dish typical of Roman cuisine that abounds the streets of Rome in September when fresh figs are in season.
From a taste point of view, the salty taste of prosciutto will find a proper contrast with the sweetness of figs, and it seems like pairing pork meat and fruit has been trendy in Rome since ancient times.
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You can make pizza and then fill it in the middle with prosciutto and figs, or you can add the raw ingredients on top once the pizza is cooked.
The perfect white pizza to combine with figs is similar to focaccia but dry, not very greasy, and extremely light. The classic Roman white pizza is crunchy outside and soft inside.
Here is my recipe.
Pizza, Prosciutto, and Figs
Ingredients
3 ยผ cup (400 gr) flour
1 โ
cup (300 ml) water
2 tbsp oil
1 tsp salt
1 tsp sugar
1 tbsp dry yeast
coarse salt
oil
prosciutto
figs (About figs: you can use green or black figs, with or without the skin.)
Directions
In a small bowl, dissolve the yeast and sugar with 1 cup (200 ml) of water and allow it to bloom. (A light foam should appear on the water after about 5 minutes. This means the yeast is alive and active.)
Mix olive oil, the rest of the water, flour, and salt in a large bowl.
Create a small well in the middle and pour in the yeast mixture.
Mix by hand, wetting your working hand before mixing, so the dough doesnโt stick to your fingers.
If the dough is too sticky, add more flour in small increments, 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
Once the dough pulls away from the sides of the bowl, turn it out onto a lightly floured work surface and knead it until it forms a smooth ball.
Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.
Cover and let the dough rise until it doubles in size, about 1 hour.
Once the dough has risen, turn it onto a well-oiled baking sheet and flatten it into a large rectangle.
Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450หF (230หC) while the dough is resting.
Using your fingers, poke the dough all over–creating small dimples across the surface. Generously coat the tops of the dough rectangles one last time with olive oil and coarse salt.
Bake at 450หF (230หC) for 20-25 minutes until golden brown.
Allow the bread to cool for 10 minutes.
Cut it in half and stuff it with prosciutto and figs, or add the prosciutto and figs on top.
What else?
Unique combinations: Cherry tomatoes, arugula, gorgonzola or goat cheese, ricotta cheese with honey, and balsamic vinegar.
These additions made a triumph of flavors, colors, and contrasts.
Sandwich: If you do not feel like turning on the oven to bake a pizza, you can make a quick sandwich. The ideal bread is white bread.
Toast it a bit to make it crunchy, and then stuff it with prosciutto and figs.
The pattern: Classic Dishtowel, a FREE pattern worked flat in one piece, knitted tightly in linen stitch.
Like Roman says: โMica so’ pizza e fichiโ used to indicate something good, of value as opposed to this poor dish.
And now, enjoy your 3000-year-old recipe and a free pattern!