Prep Time: 1 Hour30 Minutes
Cook Time: 12 Minutes
■1 teaspoon Active Dry Yeast
■4 cups All-purpose Flour
■1 teaspoon Kosher Salt
■⅓ cups Olive Oil
■FOR THE PIZZA:
■2 Tablespoons Olive Oil
■4 Tablespoons Fig Spread Or Jam
■Kosher Salt To Taste
■12 ounces, weight Fresh Mozzarella, Sliced Thin
■6 ounces, weight Thinly Sliced Prosciutto*
■1 bunch Washed And Rinsed Arugula
■Freshly Ground Pepper, to taste
■½ cups Shaved Parmesan
NOTE: PIZZA INGREDIENTS IN THIS RECIPE ARE FOR 1/3 OF THE PIZZA DOUGH RECIPE. USE LEFTOVER DOUGH TO MAKE OTHER KINDS OF PIZZA!
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and allow to rise for at least an hour. Use right away or store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Preheat oven to 500 degrees.
Roll out 1/3 of the pizza dough as thinly as possible. Place on a large baking sheet.
Drizzle lightly with olive oil and sprinkle lightly with kosher salt. Spread fig spread (or jam) all over the surface of the dough. Sprinkle lightly with salt.
Lay sliced of mozzarella all over the surface. Sprinkle lightly with salt and freshly ground pepper. Bake for 12 to 15 minutes, or until crust is golden and cheese is bubbly.
Remove from oven and immediately lay prosciutto over hot pizza. Just before serving, sprinkle on arugula and Parmesan shavings.
Cut into wedges or squares and serve immediately!