Following on from my delightful purchase of a tray of figs last week, I had made something sweet already with my Fig Mascarpone Tarts, but was interested in exploring the sweetness that figs can lend to savoury foods. While the only savoury dish I’ve had was figs paired with a succulent roasted duck breast (still pink and oozing with juice), I’ve heard many things about matching figs with prosciutto on a pizza and wanted to try it for myself. I scanned online for some fig pizza recipes and having gauged a general idea of what went with what, I made a rudimentary list of potential ingredients to pick up at the supermarket, as I tend to alter my ingredients based on what’s on special and in season.
This was the first time I had actually bought proscuitto and I was taken aback at how pricey the stuff is, but I didn’t really have a similar (equally as delicious) cured meat to substitute it with. I had better luck with substitution when I saw the price of goats cheese, and decided that a slightly cheaper (and less smelly) alternative would be some creamy Brie.
I also ended up just buying a ready-made whole wheat pizza base as sometimes it really is just easier to take shortcuts rather than having yeast die on you.
Once I had everything, it was a very simple matter of putting everything together before whacking it in the oven. So here you go.
You will need:
- One large ready-made pizza base;
- 6 tablespoons of passata or tomato paste;
- 2-3 slices of prosciutto;
- 2 ripe figs, sliced vertically into 8;
- 25g Brie cheese, sliced;
- 1 tablespoon fresh rosemary leaves;
- Freshly cracked black pepper;
- 2 teaspoons of balsamic vinegar;
- Handful of washed rocket salad leaves.
Preheat your oven to 220 degrees Celcius. Line a large baking tray with baking paper, then place on it your pizza base. Spoon over the passata and arrange your fig slices over it.
Tear up the proscuitto and lay them over the fig slices. Don’t worry about removing any excess fatty white bits, they will all sizzle and melt down in the most lovely way and caramelise together with the figs.
Top with slices of brie and scatter over the rosemary leaves. You can use dried rosemary if you like.
Put your pizza in the preheated oven and cook for 15-20 minutes. Test for a brown and crispy crust. The Brie should look a little ‘deflated’ when melted and the proscuitto will have lost its white edges and be delightfully singed at the sides. Slide the pizza off the baking paper and onto a plate or presentation board.
Crack over the fresh black pepper, top with the fresh rocket leaves and drizzle with balsamic.
Really too easy. You have the juicy sweetness of the soft figs and the earthy, caramel taste of the still chewy prosciutto over it. The light milky flavour of the Brie isn’t overwhelmingly creamy with the acidic tang of the balsamic and the peppery rocket.
Not bad, if I do say so myself 😉
Have yourselves a gorgeous week, lovelies xx