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Black Mission Fig and Prosciutto Pizza

Servings: 9
Source
Trelio Restaurant, Clovis, California

Caramelized Shallots

  • 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

Pizza

  • 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

Nutritional Information

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;

Daily Values

Vitamin A 10% Vitamin C 6% Calcium 8% Iron 15%

Directions

Caramelized Shallots

  • 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.

  • Pizza

  • Preheat 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.

    Then, on 12×12 inch piece of parchment paper with lightly floured rolling pin, roll pizza dough to about ¼ inch thick. 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 at 500°F or until cheese and edge of crust are lightly browned. Remove from oven and transfer to cutting board; let stand and cool slightly. Then, cut into wedges, and garnish with sliced prosciutto, parmesan and arugula.