Mission Fig and Prosciutto Pizza
Celebrating the Quality of California Figs
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Cooking tools:
- Pizza stone
- Rolling pin
- Pastry brush
- Grater
- Parchment paper
- Baking sheet
- Saucepan
- Chef's knife
- Cutting board
- Oven
- Stove
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 2 tablespoons butter
- 5 shallots (about ½ pound), peeled and sliced thin
- 1 tablespoon molasses
- 2 tablespoons sherry vinegar
- Salt and black pepper; to taste
- Prepared dough for 2 small (8 or 9 inch) pizzas
- 8 ounces fresh California Mission figs, sliced ¼ inch thick
- 8 ounces fresh California Calimyrna figs, sliced ¼ inch thick
- Olive oil; as needed
- Salt and fresh ground black pepper; to taste
- 1 cup Caramelized Shallots (ingredients above)
- 2 ounces goat cheese, crumbled
- 10 slices prosciutto
- 1 tablespoon Parmesan, grated or shaved
- Sprigs of arugula; for garnish
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