Author Notes
This recipe was inspired by a recent trip to Napa Valley, California. While I was there, I had the most amazing food made with simple, fresh ingredients like figs. I love the combination of the sweet figs with the savory, creamy brie, salty prosciutto, and peppery arugula in this dish. This is a great dish that's easy to make yet elegant enough to serve at a dinner party. —Sonali aka the Foodie Physician
Ingredients
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6
Black mission figs, sliced into quarters
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4 teaspoons
balsamic vinegar, divided
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1
ball prepared pizza dough
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3 tablespoons
extra virgin olive oil, divided
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8 ounces
Brie cheese, sliced
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2 ounces
prosciutto, sliced
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2 ounces
baby arugula leaves
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Kosher salt
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Freshly ground black pepper
Directions
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Preheat oven to 450.
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Toss the quartered figs with 2 teaspoons of balsamic vinegar in a small bowl. Set aside.
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Stretch the pizza dough out on a baking sheet and shape into a rectangle approximately 9x12 inches or until the crust is ½-inch thick. Brush the surface with 1 tablespoon of olive oil. Arrange the brie slices evenly over the pizza. Bake 12-15 minutes until dough is golden and cheese is melted. Remove pizza from oven and place the quartered figs on top. Return pizza to oven for an additional 5 minutes until figs are slightly softened. Remove from heat. Arrange prosciutto slices evenly over the pizza.
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Whisk the remaining 2 teaspoons of balsamic vinegar and 2 tablespoons of olive oil together in a medium bowl. Toss the dressing with the baby arugula leaves. Season with salt and pepper to taste. Arrange the baby arugula on top of the pizza. Cut into slices and serve warm.
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