Homemade Pizza with Prosciutto, Fig, Parmesan and Arugula
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A Note from Feedfeed
It's always a good time for pizza, right? We have crafted recipes that aim to make homemade pizza preparation fun and enjoyable! We start with our ultimate, versatile pizza dough made with Colavita Premium Selection Extra Virgin Olive Oil.
The dough can be shaped into any variety of pie, but here we are using it to make a classic round pie. The pie gets a beautiful golden color, thanks to the Colavita Premium Selection Extra Virgin Olive Oil. Once the dough is shaped and baked, it is topped with fig preserves, shredded Parmesan cheese, beautiful ribbons of Prosciutto, fresh arugula and drizzle of Colavita Original Balsamic Glace.
Feel free to have fun and get creative with this pizza recipe -- there's plenty of room for experimentation on the toppings.
Be sure to check out the amazing line of products from Colavita which are all crafted to help you cook, eat, enjoy and repeat!
- Recipe Card
Recipe Card
For the homemade olive oil pizza dough
ingredients
- 2 teaspoons sugar
- 1/2 teaspoon active dry yeast
- 2 tablespoons Colavita Premium Selection Extra Virgin Olive Oil
- 4 cups bread flour
- 1 tablespoon fine sea salt
For the pizza
ingredients
- 1/3 cup fig preserves
- 3 ounces shredded Parmesan cheese
- 4 ounces sliced Prosciutto
- 1 cup arugula
- 1/4 cup Colavita Original Balsamic Glace
For the homemade olive oil pizza dough
Method
Step 1
Using a stand mixer fitted with a dough hook, or by hand in a large bowl, mix 1 1/2 cups water, sugar and yeast until sugar is dissolved. Then, add Colavita Premium Selection Extra Virgin Olive Oil. Gradually incorporate the flour into the water mixture until a shaggy mass forms. Let rest at room temperature for 30-40 minutes.
Step 2
When the rest time is up, add salt and mix or knead until the salt is fully incorporated. If kneading by hand, this will take about 8-10 minutes. If using a stand mixer, this should take 2-3 minutes. The dough should be slightly tacky. Cover and place in the fridge for 24 hours.
Step 3
After the 24 hour ferment, dump the dough onto a well floured surface. Shape the dough into a smooth, round ball by grabbing the ends of the dough mass and pulling them into the middle. Rotate a quarter and repeat this process. Once the bottom becomes smooth, flip the dough over and cut it in half to make 2 separate dough balls.
Step 4
To use the dough to make the Prosciutto, Fig, Parmesan and Arugula Pizza, first allow it to proof for about 1.5-2 hours at room temperature until the dough is fully relaxed. Once relaxed, it’s time to stretch out one dough ball into your pie shape (reserve the other half for another use). The goal is to have an even thickness in the middle with a thicker rim (crust). Start by gently poking your fingers about 1/2 inch from the edge of the dough ball to begin forming your crust. Once you’ve stretched it to be about 5 inches in diameter, carefully slip your hand under the dough and begin stretching the dough with the back of your hands and knuckles. Stretch outward and rotate the dough so it’s an even thickness throughout. You should get to about a 10-12 diameter round pizza.
Step 5
Depending on your toppings, you will add them at this point, or wait until the dough is par-baked.
For the pizza
Step 1
Preheat oven to 500˚F. Place a large heavy-duty sheet pan upside down into the oven during your preheat so the pan warms up as the oven does. You will be using the back of the pan to cook the pizza.
Step 2
Once your oven and pan are fully pre-heated, top your pizza dough with the olive oil and carefully place the dough on the back of the pan. Allow to cook for about 10 minutes, until cooked through with a golden crust.
Step 3
Remove the pie from the oven and top it with fig preserves and Parmesan cheese. If you desire, you can put it back in the oven for a couple of minutes to heat up the fig spread and melt the cheese a bit.
Step 4
Top with Prosciutto, arugula and balsamic glaze.