Brian’s Prosciutto and Fig Jam Pizza
This gourmet pizza is the perfect balance of salty prosciutto, sweet fig, and subtly funky brie, all on a sourdough-like crust. “The secret is in the 72-hour proof,” says Ingredient president Brian Brown, who developed this dead-simple-to-throw-together recipe. Try it for yourself and see why it’s one of the most memorable meals in the Brown family repertoire.
Tip: Pizza flour blends include yeast and other additives, so you don’t want to use them in this recipe. Our first choice for flour is King Arthur 00 pizza flour, but Caputo Blue 00 flour is a great alternative. Can’t find either? All-purpose flour will work in a pinch.
Dough: 9 small pizzas
Pizza: 1 small prosciutto and fig jam pizza
For the pizza dough:
6 ¾ cups 00 flour (1000 g)
2 ¾ 115º warm water (600 g)
4 tsp flake salt (20 g)
1 tsp honey (8 g)
1 ¾ tsp Instant yeast (7 g)
All-purpose flour, for dusting
Olive oil cooking spray, for greasing
For the prosciutto and fig pizza:
1 180-g pizza dough ball, at room temperature
All-purpose flour, for dusting
Semolina flour, for dusting
3 Tbsp fig jam
⅓ cup shredded Italian cheese blend
2 oz brie, cut into ½”-thick pieces
3 slices prosciutto, torn into bite-sized pieces
Special equipment: pizza peel and stone.
- To make the pizza dough: In a stand mixer fitted with a dough hook, combine the water, honey, salt, and yeast.
- With the mixer on low speed, slowly add the 00 flour, mixing until fully combined. Continue mixing for 5 minutes, until the dough is smooth and no longer sticks to the sides of the bowl.
- Turn the dough out onto a work surface well-dusted with all-purpose flour and form it into a tight ball.
- Grease a large mixing bowl with olive oil cooking spray. Transfer the dough ball to the bowl, and allow it to rise at room temperature for an hour.
- Place the dough in the refrigerator for at least 24 hours and up to 72 hours.
- Transfer the dough to a cutting board and, using a bench scraper or a chef’s knife, divide it into 9 180-gram balls.
- Before using the dough, allow it to reach room temperature, 30 to 60 minutes. Note: If you’re not using all the dough, you’ll want to freeze it immediately. Double wrap the unused portions in plastic wrap, and freeze them for up to 3 months. When you’re ready to use them, let them defrost in the refrigerator, and then let them come up to room temperature for 90 minutes prior to cooking.
- To make the pizza: Place a pizza stone in the oven on the second rack from the top. Preheat the oven to 500°.
- Lightly dust a work surface with all-purpose flour. Roll the dough ball out into a 10” to 11” circle and transfer it to a pizza peel sprinkled with the semolina flour to prevent it from sticking.
- Spread the fig jam evenly over the dough, leaving roughly 1” from the edge uncovered. Sprinkle the Italian cheese blend evenly over the jam, and then scatter the brie pieces and prosciutto on top.
- When you’re ready to bake the pizza, switch the oven to high broil and wait for the elements to get hot.
- Transfer the pizza to the stone and broil for 1 to 2 minutes. Rotate the pizza, and broil for another 1 to 2 minutes. Continue cooking and rotating until the crust is golden brown and the cheese is bubbling.
- Sprinkle a little more semolina flour on the peel and transfer the pizza to a pan or cutting board. Cut the pizza, and serve it hot.