It’s month number three of Eating the Alphabet and I’m awfully pleased with myself for making a recipe that’s not a cookie, candy, or cupcake.  I have a tendency to use these parties as an excuse to try making some type of new baked good.  And while this recipe is a little on the sweet side for a main dish, it does also use greens, so this is practically a health food by default.

If you’re not familiar with Brenda’s Eating the Alphabet party, each month, we’ll create a new recipe using a fruit or vegetable with an assigned letter–this month we’re using the letters E or F.

I actually wanted to try using fresh figs for this pizza, but I couldn’t find any in my local market.  This is the problem with living in the middle of the midwest.  It takes for all of the cool stuff (Biscoff, I’m talking to you) to make it here to us.

The only thing “fig” related I’ve ever eaten is a Newton, so I was actually really excited to give this recipe a try.

And I’m so, so glad I did.

I mean, really. Look at this:

See that oozing down the side of the pizza? It’s the fig jam, which wasn’t nearly as sweet on this as I had anticipated. There was definitely a hint of sweetness, but paired with the smokiness of the proscuitto and the peppery arugula, it was simply perfect.

But I couldn’t leave well enough alone.  While the pizza was baking, I made a honey-balsamic drizzle that pushed this pizza right over the edge.

The edge being my pie-hole.

Holy smokes, please make this pizza soon, mmkay?

Fig-Prosciutto Pizza {with Honey-Balsamic Drizzle}
For the pizza:
  • one whole wheat pizza crust (homemade or store-bought; we made our own)
  • 2 tablespoons olive oil
  • 4 tablespoons fig jam
  • kosher salt and fresh ground pepper
  • 12 ounces mozerella, sliced super thin
  • 6 ounces proscuitto
  • 1 bunch fresh arugula
  • ½ cups shaved parmesan or asiago cheese
For the drizzle:
  • ¼ cup balsamic vinegar
  • 1 teaspoon honey
For the pizza:
  1. Preheat oven to 500.
  2. Drizzle dough with olive oil and sprinkle with kosher salt. Spread fig jam all over the dough and again, sprinkle with salt.
  3. Lay mozzerella slices over the top of the dough. Sprinkle with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden brown.
  4. Remove from oven and lay proscuitto over the hot pizza. Right before serving, sprinkle on arugula and Parmesan/Asiago cheese.
For the drizzle:
  1. While pizza is baking, mix balsamic vinegar and honey in a small saucepan and cook until thick and syrupy--about 5 minutes.
  2. Drizzle over top of pizza and enjoy!
just barely adapted from The Pioneer Woman

Is anyone interested in seeing recipes for homemade pizza dough?  We made a whole-wheat dough for this pizza, which was fabulous.  And the best part?  It was so, so easy.  I have a few other pizza dough recipes I’m interested in trying, and will share them here if anyone wants to see them.

Happy Sunday!

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!

I can’t wait to see what everyone else made! Be sure to check them out!