Last week, I made about 24 different pizzas at a catering event using one of the nicest outside wood burning ovens I have ever seen. I loved every second of it. There is something really amazing about cooking food in a wood burning oven and pizzas take little to no time with temperatures well above 600 degrees. Crispy and perfect crust every single time. No wood burning oven at my house, so here's my way of cooking pizza in the oven at home. This is probably one of my favorite pizza flavor combinations to make. I love a crispy pizza with a simple garlic oil base and minimal, yet high quality ingredients. Fig season is in full effect here in northern CA, so I'm taking full advantage of these beauties. If you do not have access to fresh figs or figs are not in season, then simply omit the figs or use a nice fig jam to layer on the bottom of the pizza for a little added sweetness.
Prosciutto, Arugula, and Fig Pizza
Makes one 10-12” pizza
1 ball pizza dough, store-bought or homemade
2 tablespoons extra-virgin olive oil, plus more for finishing
2 garlic cloves, thinly shaved or sliced
1 teaspoon dried oregano
½ teaspoon red pepper flakes
2 ounces low-moisture mozzarella, shredded
4 thin slices prosciutto
4 figs, thinly sliced
A couple of handfuls arugula
What to do: Remove the oven racks from the oven and place a pizza stone on the floor of the oven. No pizza stone? Use the underside of a thick baking sheet. Preheat the stone or baking sheet in a 500 degree oven for at least 30 minutes.
Generously flour your work surface and place your round of dough in the center. Dust the dough lightly with flour. Working with your hands, pull and stretch the dough out to your desired circle size. Transfer the pizza dough to a pizza peel pre-dusted with semolina flour or a simply a piece of parchment paper.
Brush the rim of the dough with olive oil and sprinkle the entire surface with kosher salt. Use the back of a spoon to evenly spread the remaining oil over the surface of the dough, leaving a 1-inch rim without any oil. Evenly sprinkle the shaved garlic, oregano and chili flakes over the dough. Scatter the shredded mozzarella over the pizza and slide it into the oven and bake until the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven. Lay the prosciutto slices and fig slices evenly across the pizza. Pile the arugula and shaved parmesan on top. Drizzle with finishing olive oil. Serve.