PIZZA with Figs and Prosciutto (Raw Ham) is an exquisite recipe typical of Italian cuisine, particularly of Rome, which combines the simple flavor of white pizza with the sweet taste of figs and the flavor of raw ham.
Unlike most pizzas, tomato puree it does not include on it, but simply some mozzarella which keeps it moist and makes it full of flavour.
I prepared this recipe with fresh mozzarella but other types of cheese can also be used as they go perfectly with the delicate taste of figs and raw ham.
PIZZA with Figs and Prosciutto is also called “Pizza Settembrina” due to the harvesting period of the figs which reach their maximum moment of ripeness on September.
This Pizza collects all the flavors of the end of summer. Raw Ham must be as sweet as possible, and therefore not very seasoned, in order to enhance and not cover the delicate and sweet taste of the figs with excessive sapidity.
A simple recipe, with few genuine ingredients, typical of Roman cuisine which has now become a famous street food that you can find everywhere on the streets of the Italian capital at the end of summer.
A soft White Pizza simply topped with mozzarella, excellent quality raw ham and fresh figs cut into wedges: a heavenly combination!
Pizza with figs and Prosciutto is such an easy recipe that in Italy, to say that something is simple and quick, is used the expression “Mica pizza e fichi” (transl. Not Pizza and Figs) which means: not one thing as simple as pizza with figs!
Infact, once the dough is prepared and cooked, you will only need 5 minutes to season pizza and bring it to the table because both – ham and figs – must be put raw.
And if you have little time available, or you don’t feel like kneading the dough, you can buy ready-made pizza bases, not seasoned with tomato sauce, which can be found at the supermarket.
If you love pizza you can’t miss these recipes
Ingredients
For Pizza dough
For the seasoning:
- Power 1.289,72 (Kcal)
- Carbohydrates 168,75 (g) of which sugars 15,71 (g)
- Proteins 57,04 (g)
- Fat 49,22 (g) of which saturated 19,55 (g)of which unsaturated 14,60 (g)
- Fibers 29,19 (g)
- Sodium 2.004,70 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
STEP 1
In a cup, mix 1/4 cup warm water (taking it out of the total ingredients) with the crumbled yeast and sugar and let sit for a few minutes. In the meantime, sift the flour on a work surface, add the salt and make a hole in the centre. Start pouring the water and yeast mixture into the center of the flour, stirring with a spoon.
STEP 2
Continue bringing the flour to the center gradually from the sides and always mixing. Add the remaining water (3/4 cup) and also the oil. Keep adding flour and mixing until everything is added. Now knead with your hands until you get a smooth and elastic dough. Form a ball and let it rest in a bowl covered with a tea towel until the dough has doubled in size (about 1.5 – 2 hours).
STEP 3
Transfer the dough onto a floured surface, divide it into 2 parts (to obtain 2 medium pizzas) and roll out each piece of dough with a rolling pin in circles, about 0.5 cm thick. Place them on a baking sheet greased with olive oil. Place each pizza base on a baking tray greased with olive oil.
STEP 4
Preheat the oven to 250C / 482F, or if not 482F, your oven’s maximum temperature. When the bases have risen, add a drizzle of extra virgin olive oil. Bake about 8 – 10 minutes in the bottom of the oven until pizza is golden around the edges. Take pizza bases out of the oven, add mozzarella cheese cut into small pieces, put it back in the oven on the middle level, and finish cooking for another 5 – 6 minutes.
STEP 5
Take white pizzas out of the oven and let them cool for 5 minutes. Season them by placing on the top raw ham and sliced figs. Add a drizzle of extra virgin olive oil, a few basil leaves and a some drops of balsamic vinegar. Pizza with figs and Prosciutto is ready!
NOTE
PIZZA BASE For a quick Pizza with figs and Prosciutto you can use a pre-cooked pizza base or ready-made pizza dough. This dough is prepared with Italian type ’00’ flour, if you use another type of flour make sure it is strong and rich in gluten.
FIGS You can use both green or black figs, these are sweeter. When you buy them, make sure they are firm and ripe.
MOZZARELLA To prepare Pizza with figs and raw ham you can use mozzarella but other cheeses such as goat cheese or sweet scamorza also work. To get a crispier pizza, I advise you to chop the mozzarella and let the excess liquid drain.
BALSAMIC VINEGAR The sweet and savory contrast always works very well. I suggest you add a few drops of balsamic vinegar or alternatively honey on the top.
STORAGE
To store leftover pizza in the refrigerator, put it in an airtight container or wrap it in a plastic bag to freeze. Pizza leftovers can last up to 3 days.
To reheat pizza the easiest way is to heat it in the oven at 375 F degrees for 5-7 minutes. Alternatively you can reheat in the microwave, just place the pizza on a plate and cook it on full power for 30 seconds.
Varied doses for servings