Fig and Crispy Prosciutto Pizza
Turns out you all love pizza as much as I do! So here is another grilled pizza recipe, fall edition. If you have access to fresh figs in the fall, their sweetness and soft texture pair perfectly with salty crispy prosciutto and the tang of balsamic vinegar. This recipe is definitely worth firing up the grill for some of the seasons last outdoor meals.
Grilling pizza is truly one of the fastest ways you can get an amazing dinner on the table. The crust cooks in minutes, and once you add the toppings and the cheese melts, dinner is done! For this pizza, I crisped up the prosciutto to give the pizza a little textural diversity to compliment the soft cheese and figs. Balsamic reduction is something that you can make by simmering balsamic vinegar until some of the liquid cooks off and it thickens, or simply buying. I include both balsamic vinegar and a reduction in my kitchen as essential pantry staples.
Kitchen Tip!
If you are making your own balsamic reduction, just add about double the amount of vinegar that you want to end up with as your final reduction to a small pot. For example if you want to end up with 1/2 cup reduction, start with 1 cup balsamic vinegar in a pot. Heat on medium heat and bring to a simmer. Stir constantly so that the vinegar will not burn to the bottom. Do not let your vinegar burn to the pot, it will stick and be nearly impossible to clean off through soaking and scrubbing. I may know this from personal experience. Simmer for about 10-15 minutes or until it starts to thicken, it will continue to thicken as it cools so don’t let it stay on the heat for too long. If it gets a little too thick, just add a small amount of hot water at a time until it reaches desired consistency. Balsamic glazes are typically a little sweeter so if you prefer this flavor, you may add a little honey to balance out the vinegars tang. Balsamic reduction can be stored in your refrigerator in an air tight container for up to a month.
Health Benefit!
Dairy products, such as the fresh mozzarella cheese used on this pizza, are the best dietary sources of calcium. Calcium plays many important functions in our body, including bone density, muscle contraction, and enables our blood to clot and our heart to beat.[1] Most of us think of calcium and its importance as we age and are at increased risk of osteoporosis, but calcium is important when we are young too. Approximately 99% of the calcium in our bodies is stored in our bones and teeth and if we are not consuming adequate amounts of calcium for important bodily functions, your body will utilize these stores. Therefore it is important to consume calcium throughout our life for bone formation, as well as maintenance to ensure we have strong bones as we age.
Fig and Crispy Prosciutto Pizza
Ingredients
- 3-5oz prosciutto
- 1 Store bought or homemade pizza dough
- 8oz fresh mozzarella, sliced
- 3-5 figs, depending on size, sliced
- 2 Tbsp + 1 tsp olive oil, divided
- 1 large garlic clove, finely chopped
- 1 Tbsp balsamic reduction
- Pinch red pepper flakes
Instructions
- Start to heat your grill to medium high heat. Ensure grill grates are clean.
- Heat cast iron, or heavy bottom skilled on medium high heat. Add 1 teaspoon olive oil and add prosciutto. Stir constantly until prosciutto mostly crisps up, about 5 minutes. Set aside on a paper towel lined plate.
- Roll out pizza dough to a large oval or rectangle, shape so that it will fit on your grill nicely. Ensure the dough does not stick to rolling surface, I usually use a large cutting board with flour under the dough so it can slide.
- Once grill is hot, slide dough onto grill grates. This may take two people to ensure the dough does not fold over on itself. Grill 3-5 minutes or until dough has bubbled up and there are some slightly charred areas, flip and cook the other side for another 3-5 minutes. Remove from grill and place crust back on the cutting board. Do not turn your grill off yet.
- While the dough is cooking, press sliced mozzarella between 2 paper towels to reduce the amount of moisture the cheese releases while cooking.
- Mix olive oil and chopped garlic in a small bowl. Use a basting brush, brush entire crust, top and bottom with garlic and olive oil.
- Assemble pizza by topping crust with mozzarella slices, sliced figs, and crumbled prosciutto.
- Place crust with toppings back on the grill, turn off, and shut the lid. Let pizza sit on the grill for 3-5 minutes, or until the cheese melts.
- Remove from the grill and drizzle with balsamic reduction and sprinkle on red pepper flakes.
- Enjoy while hot alongside a kale salad for a meal with the flavors of fall!
References
Calcium/Vitamin D Requirements, Recommended Foods & Supplements. (2020, April 02). Retrieved September 30, 2020, from https://www.nof.org/patients/treatment/calciumvitamin-d/
