Fig, Prosciutto, and Honey New York Style Pizza
Fig, Prosciutto, and Honey New York Style Pizza
Experience a truly gourmet twist on the classic New York slice with this exquisite Fig, Prosciutto, and Honey Pizza. The foundation is our signature chewy, foldable New York style dough, blistered to perfection in a hot oven's intense heat, characteristic of authentic pizzerias. Generously spread with a creamy garlic ricotta base, it provides a luscious canvas for sweet, ripe figs and salty, savory thinly sliced prosciutto. A generous drizzle of fragrant honey post-bake and a scattering of fresh, peppery arugula elevate the flavors to new heights, creating a harmonious balance of sweet, salty, and peppery notes. This pizza is perfect for an elevated weeknight dinner or as a show-stopping appetizer for guests, proving that New York style can be both rustic and refined, with a crust that holds up to its gourmet toppings.
- Preparation time
- 25 min
- Cooking time
- 12 min
- Total time
- 37 min
- Servings
- 4
Instructions
Preparation
- 1Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 30-45 minutes. This high heat is crucial for a New York style crust.
- 2In a small bowl, combine the ricotta cheese, minced garlic, salt, and black pepper. Stir until well combined and smooth, then set aside.
- 3Lightly flour a pizza peel or a flat baking sheet. Carefully stretch or roll out your pizza dough to a roughly 12-14 inch round, mimicking the thin, wide base of a classic New York slice. Avoid making the edges too thick.
Assembly and Baking
- 1Brush the stretched pizza dough with olive oil, leaving a small border for the crust. Spread the seasoned ricotta mixture evenly over the dough.
- 2Evenly scatter the shredded mozzarella cheese over the ricotta base.
- 3Arrange the sliced figs over the cheese. The prosciutto will be added after baking to maintain its delicate texture.
- 4Carefully transfer the pizza to the preheated pizza stone or steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and blistered, and the cheese is melted and bubbly. Watch it closely as New York style pizzas cook quickly at high temperatures.
Finishing
- 1Once baked, remove the pizza from the oven. Immediately drape the prosciutto slices over the hot pizza.
- 2Drizzle the entire pizza generously with honey and scatter the fresh arugula over the top.
- 3Allow the pizza to cool for a minute before slicing into large, foldable New York style slices and serving warm.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 66 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbs | 66 g |
Tips
- Ensure your pizza dough is at room temperature to make it easier to stretch without tearing, crucial for a thin NY crust.
- Do not overload the pizza with toppings; a lighter hand is best for achieving that signature foldable New York slice.
- For a little extra tang, finish with a light drizzle of balsamic glaze before slicing. A delicious addition that complements the fig and prosciutto.