Fig and prosciutto pizza - Italian recipes by GialloZafferano

Dish by Tea Orizio.

Discover the wonderful mix of tastes in this beautiful fig and prosciutto pizza dish, a conventional Italian meal coming from Rome. This distinct dish integrates the simpleness of white pizza with the wonderful sweet taste of figs and the mouthwatering essence of raw ham.

Unlike standard pizzas, this dish does not consist of tomato puree. Rather, it includes an ideal mix of fresh mozzarella, which includes wetness and improves the tastes. While we utilized fresh mozzarella in this preparation, other kinds of cheese can likewise be utilized, matching the fragile taste of figs and raw ham.

Likewise referred to as “Pizza Settembrina,” this pizza gets its name from the fig harvesting season in Italy, where the fruits reach their peak ripeness in September. Catching the essence of late summertime, this pizza unites all the tastes of the season. The raw ham needs to be discreetly sweet and not greatly skilled, permitting the fragile and sweet taste of the figs to shine.

Fig and prosciutto pizza dish is a basic and genuine example of Roman food, which has actually acquired appeal as a street food throughout the streets of the Italian capital throughout late summertime: a soft white pizza crust topped with exceptional quality raw ham and fresh figs sliced into wedges develops an incredible mix of tastes!

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In a cup, mix 1/4 cup warm water (taking it out of the overall active ingredients) with the collapsed yeast and sugar and let sit for a couple of minutes.

In the meantime, sort the flour onto a work surface area, include the salt and make a hole in the centre.

Start putting the water and yeast mix into the center of the flour, stirring with a spoon. Continue bringing the flour to the center slowly from the sides and keep blending.

Include the staying water (3/4 cup) and the oil also. Keep including flour and blending till whatever is included.

Now knead the dough with your hands till you attain a smooth and flexible consistency. Type a ball and let it rest in a bowl covered with a tea towel till the dough has actually doubled in size (about 1.5 – 2 hours).

Transfer the dough onto a floured surface area, divide it into 2 parts (to get 2 medium pizzas), and present each piece of dough with a rolling pin into circles, about 0.5 cm thick. Put them on a flat pan greased with olive oil.

Preheat the oven to 250 ° C/ 480 ° F, or if not readily available, your oven’s optimum temperature level.

When the pizza bases have actually increased, sprinkle them with additional virgin olive oil.

Bake for about 8-10 minutes on the bottom of the oven till pizza is golden around the edges.

Eliminate the pizza bases from the oven, include mozzarella cheese cut into little pieces, position them back in the oven on the middle rack, and surface cooking for another 5-6 minutes.

Take the white pizzas out of the oven and let them cool for 5 minutes.

Leading them with raw ham and chopped figs. Drizzle with additional virgin olive oil, include a couple of basil leaves and a couple of drops of balsamic vinegar.

The fig and prosciutto pizza is prepared!

PIZZA BASE: You can describe our pizza dough dish. For a quickfig and prosciutto pizza dish, you can utilize a pre-cooked pizza base or ready-made pizza dough. The dough is normally prepared with Italian type ’00’ flour, however if you’re utilizing a various kind of flour, ensure it is strong and gluten-rich.

FIGS: You can utilize both green or black figs, with the black range being sweeter. When buying figs, guarantee they are firm and ripe.

MOZZARELLA: To prepare the fig and prosciutto pizza dish, you can utilize mozzarella, however other cheeses like goat cheese or sweet scamorza likewise work well. For a crispier pizza, we suggest slicing the mozzarella and permitting any excess liquid to drain pipes.

BALSAMIC VINEGAR: The mix of sweet and mouthwatering tastes constantly works well. Think about including a couple of drops of balsamic vinegar or additionally, sprinkle some honey on top for included richness.

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