- 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
Calories 300 (37% from Fat); Total Fat 13g; Saturated Fat 4.5g; Mono Fat 2g; Poly Fat <1g; Trans Fat -0-g; Cholesterol 20mg; Sodium 450mg; Potassium 92mg; Carbohydrate 39g; Sugar 11g; Dietary Fiber 3g; Protein 9g;
Vitamin A 10% Vitamin C 6% Calcium 8% Iron 15%
- Heat butter in large saucepan and cook shallots until caramelized. Stir in molasses and vinegar. Season to taste with salt and pepper.
- Continue to cook and stir until all liquid has been absorbed. Set aside to cool.
- Preheat a pizza stone or heavy baking pan in 500°F oven for 30 minutes or more. Meanwhile, spread figs on sheet pan or tray. Drizzle with olive oil and honey, then season with salt and black pepper. Set aside.
- Roll pizza dough to about ¼-inch thick on 12 x 12-inch piece of parchment paper with a lightly floured rolling pin.
- Brush generously with olive oil and spread Caramelized Shallots over all. Arrange sliced figs about ½ inch apart on top of shallots and season lightly with salt and black pepper. Sprinkle goat cheese evenly over all.
- Transfer pizza to preheated stone and bake, 10-15 minutes, until cheese and edge of crust are lightly browned. Remove from oven and transfer to cutting board. Let stand and cool slightly.
- Cut into wedges, and garnish with sliced prosciutto, parmesan, and arugula.