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An easy but flavorful pizza made with fig, prosciutto, and mozzarella with a two cheese sauce.

Step 1: Ingredients

Makes 2 Medium Pizzas
For Pizza Toppings:
2 Pre-made Pizza Crusts, if you are not making your own
1 ball of mozzarella, sliced
I package of prosciutto, shredded
5-6 Figs, sliced

For Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk, save 1/4 cup to thin sauce if too thick
salt, pepper, nutmeg, to taste
2 oz Parmesan cheese, sliced or shredded
4 ounces Gruyere, shredded or sliced

Step 2: Prepare Sauce and Toppings

1. Slice mozzarella, prosciutto, and fig. Set aside.

2. Pre-heat oven.

3. In a medium saucepan, melt butter over medium heat.

4. Add flour and stir constantly, until it is combined and frothy.

5. Turn the heat to medium-high. Add a little bit of milk at a time, while whisking. The sauce will start to get thick. Bring to a boil for 3 minutes
*Don't worry if it doesn't; once the cheese is added, it will get very thick.

6. Reduce heat to a simmer and add salt, pepper and nutmeg.

7. Slowly add cheese and whisk until it is melted and smooth.

Step 3: Assemble the Pizza, Cooking

1. Your mozzarella, prosciutto and fig should already be prepared. If they aren't, slice them and make sure to keep stirring your sauce occasionally while it sits.

2. Add a generous amount of sauce to your pizza crusts. Make sure to spread it into all the corners.

3. Add the slices of mozzarella evenly.

4. Arrange the prosciutto over the mozzarella.

5. Add the figs. Keep in mind how the pizza will be sliced, so every piece can get a slice of fig.

7. Cook according to pizza crust package directions. You may want to add an extra 5 minutes, so the top will brown slightly.

Step 4: Enjoy Your Pizza!

Hopefully your pizza turned out delicious!

Check out more recipes on my website: www.ricas.kitchen

Oh my... This ought to be interesting... Thanks for sharing!
<p>Thank you, just wait till you try it! So delicious and easy to make! </p>
And try it I will... I love figs and they are in season. I'll let you know how it comes out!
<p>Thank you, that would be great!</p>
Well... Here you go... I think mine came out better than yours... Hahaaa -j/k, not nearly as good. But I still loved every bite-<br><br>You may be able to tell that I did not use prosciutto (just didn't like the color of the slab that my grocer's deli counter had) so I substituted salami instead (which you can see more of on the left side).... On the right side, its burried under the extra cheese to please my cheese addict GF...<br><br>Overall, a great recipe, great instructable and awesome of you to share with us... Thanks again!
Nice!! Hope it was tasty! Good choice in substituting salami ?
Thanks for the follow up post...<br><br>It 'was' (past tense-Hahaa) VERY tasty. As for whether salami worked as a good substitute, and while keeping in mind I have not tried it with prosciutto (so this is not a comparison, rather my description of the taste with salami), I think it added a bit of a smokey flavor which worked as a good compliment to the sharp nutty/earthy taste that the gruyere cheese offers... <br><br>And by the way, I did not add any salt as I assumed the salami as well as the gruyere would provide enough of that... And sure enough, now that I think back, I surely did not think it needed any salt while I was grubbing it down!<br><br>Thanks again... :)
I didnt add much salt either just because of the cheese and meats. Its really easy to get oversalted on this one. Im sure the smoky flavor was a really tasty addition. Glad it turned out well!
<p>Would you have suggestions for substitutes for any of the rare stuff like prosciutto, gruyere, figs? They're kind of impossible to find here.</p>
<p>It might taste a little different but some common, similar substitutes you can try</p><p>For figs: dates, dried fruits, pear, apricot.</p><p>For gruyere: Parmesan, white cheddar, swiss, emmantal. </p><p>For prosciutto: pancetta, bacons, serrano ham, salami. </p><p>Keep in mind to pick ingredients that will play well together and compliment the flavors of each other. It will be different from the original recipe but just as good. Good luck! If you have any other questions, let me know. I am glad to help. </p>
<p>I'm wondering if fig preserves could somehow be used instead. I've never seen real figs.</p>
Fig preserves would be perfect. Would still gove the taste of figs too.
You earned my vote for &quot;creativity&quot;!
<p>Thanks, I will definately try this out!</p>
<p>Its super good!</p>

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