Fig, Prosciutto, Caramelized Onions & Arugula Pizza
"One of my favorite ... non-traditional pizzas. When fresh figs are in season; this is the first thing I think of. Now, it takes a little time to caramelize the onions; but, it is so worth it. I make big batches of caramelized onions in my crock pot; and freeze them. But, you can make small batches too ... just be aware, they do take a bit of time to make. They aren't difficult to make; you just have to be patient. But, they really make the dish. And, I'm not a big baker, so I take advantage of a flatbread; or, pre-made pizza crust. You could always make your own crust if you wanted. This makes 2 small pizzas."
Categories: Dinner, Lunch, Snacks, Dairy, Cheese, Feta, Fruit, Figs, Vegetables, Appetizers, Onions, Greek, North American, Small Batch Cooking, Entertaining, Fall/Autumn, Ladies Luncheon, Weeknight Meals, Grilling (Outdoor), Stove Top, High Fiber more
Recipe: #25021 October 11, 2016
- FOR TOPPINGS
- Serving Size: 1 (188.5 g)
- Calories 251.5
- Total Fat - 12.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 21.9 mg
- Sodium - 413.4 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 3.5 g
- Sugars - 22.3 g
- Protein - 10.3 g
- Calcium - 227 mg
- Iron - 0.8 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.3 mg
FIG NOTE: I used fresh mission figs; you could always use green figs; but, I don't find them as sweet. You could always re-hydrate dried figs which will work; but, the fresh figs are really what makes the dish.
Caramelized Onions ... This needs to be done first. You can really use any method you like; there are many ways to make them. I make mine in my crock pot; because they cook all night, and - it is as easy as you can get. This is my crock pot recipe http://www.recipezazz.com/recipe/crock-pot-caramelized-onions-9554 but; there on tons of recipes how to make the onions. And, make ahead ... they keep in the refrigerator; or freeze great!
Crust ... Pre-made vs homemade. I am just not fond of baking; so, I take advantage of a pre-made crust of flatbread. And, if using flatbread, use a plain one; not seasoned. Brush with the honey olive oil mixture on the top side; and, season with a little salt and pepper.
Crust ... If making your own crust; I prefer to cook it first. If using a pre-made crust or flatbread; I like to toast it on both sides, just to warm it up; and, to lightly toast it. This can be done in the oven or on a grill; which I prefer.
Then, I like to transfer the crust to a sheet pan lined with foil to finish cooking; this works for both the oven and grill method.
Pizza ... Add the caramelized onions, cheese, fig slices, and then the prosciutto - try to break it up as you add it to the pizza. Then bake for 7-10 minutes on a grill; or, in a 400-425 degrees - just until the figs begin to soften. Just keep an eye on them; they, will go quickly; and, you don't want them to burn. You want the figs, tender; and the prosciutto warmed through.
Finish ... Top with the arugula when the pizza is still warm; and finish with a drizzle of balsamic. Dinner is done. But, you can also serve this as an appetizer course too. It's rich an delicious. I usually do a simply fresh citrus salad on the side; or, I may do some grilled shrimp to start with.
Tips & Variations
No special items needed.