Arugula Topped Pizza with Figs and Prosciutto
jacksonholefoodie.com
This recipe, from Mario Batali's Molto Gusto cookbook, makes eight 9-10 inch
pizzas. You may want to make them all arugula topped with figs and
prosciutto, or use some of your favorite toppings.
If you want to make the pizza crusts ahead of time, the crusts can be shaped,
pan-fried and rested. Up to 2 days later, they are topped and finished off under
the broiler. Or you can wrap them well with plastic wrap, and freeze them for
up to 2 months.
For the pizza dough:

1 1/4 cups warm water

a 1/4 ounce packet of active dry yeast, or about 7 grams.

1 1/2 tsp. sugar

3 1/2 cups "double 00" flour, or all-purpose flour

Scant 2 Tbsp. salt

1/4 cup extra virgin olive oil

Semolina flour, for dusting
For the toppings:

1 large or 6 small balls of fresh mozzarella (about 3 slices per pizza)

1 large bunch of arugula

2 Tbsp. extra virgin olive oil

1-2 Tbsp. fig jam per pizza

kosher salt, a generous pinch

Juice from half a lemon

12 slices of prosciutto, sliced thin
To make the pizza dough:
1. First, proof the yeast. Place the water (warmed to 95F), yeast, and sugar
together in a bowl. Let stand in a warm place for 10 minutes, until the
yeast is foamy. HINT: 95 degree F water will feel warm to your touch,
but not hot. Warm tap water works fine. If the water is too hot, it will kill
off the yeast; if it is too cold, it will not proof. Either way, there will be no
foam and you will have to start over.
2. If using a standing mixer, fit it with a dough hook, and place the flour
and salt in the bowl and mix well. With the mixer on low, add the yeast
mixture and oil, mixing well. Slowly increase the mixer speed to
medium-high, until the dough is smooth and elastic.
3. Transfer the dough to a lightly floured surface and give it a few turns by
hand to finish kneading it. The dough will be slightly sticky. (Skip to
step 7).
4. If mixing by hand, combine the flour and salt in a large bowl and whisk
together. Make a well in the center of the dry ingredients, and add the
yeast mixture and oil.
5. Using a wooden spoon, mix the wet and dry ingredients until the mixture
is too stiff to stir. Then mix with your hands in the bowl until the dough
comes together and pulls away from the side of the bowl.
6. Turn the dough out onto a lightly floured surface and knead, adding only
as much flour as needed to prevent it from getting too sticky. The dough
should be smooth and elastic a only a bit sticky when it's done.
7. Transfer the dough to a metal or ceramic bowl coated with olive oil, cover
with a kitchen towel or plastic wrap, and let rise in a warm place for 1 to
1 1/2 hours, until doubled in size.
8. Punch down the dough, and turn it out onto a well-floured surface.
Divide into 8 pieces (about 4 oz. each) and shape each into a ball. Cover
with a towel and let stand for 15 minutes. Or place on a baking sheet
and cover with plastic wrap, and refrigerate for later use.
9. To shape the dough, press and stretch it out to a 9-10 inch round. If the
dough starts to stick, add small amounts of semolina flour and water.
10. Quickly stretch the dough out into a 9-10 inch round, being careful not
to overwork the dough.
11. To par-bake the pizza crust: Heat a griddle pan or a nonstick pan to
medium heat. Carefully place the pizza round on the preheated pan and
cook until barely tan on the bottom, 2-3 minutes. Flip the crust over and
cook until the second side is completely dry, about 1 minute longer.
12. Transfer the crust to a wire rack or a baking sheet, brushing off any
excess flour, and allow to cool. At this point, the par-baked crust can be
cooled, wrapped in plastic wrap, and refrigerated overnight, or frozen for
up to 2 weeks.
13.
Prep the toppings:
Rinse the arugula in cold water, and spin in a
salad spinner, or carefully dry on a dishtowel. Toss arugula with 2 Tbsp.
olive oil, a squeeze of lemon juice, and a generous pinch of kosher salt. Keep
cool in the refrigerator.
14. Slice the mozzarella slices.
15.
Finish the pizzas:
Preheat the broiler on high. Spread a few Tbsp.
of fig jam on the crust. Top with a few slices of fresh mozzarella cheese.
16. You can also top with slices of prosciutto at this point if you like it hot
and crispy, or you can wait and place the prosciutto after broiling, if you like
it warm and soft.
17. Slide the pizza about 4 inches under the broiler, and broil for 7-8
minutes, watching carefully so that the pizza doesn't burn.
18. Immediately top with the folded slices of prosciutto, and pile high with
arugula. Serve immediately.