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Mission Fig and Prosciutto Pizza

Servings: 9

Prep Time
Cook Time
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


  • 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%


Caramelized Shallots

    1. Heat butter in large saucepan and cook shallots until caramelized. Stir in molasses and vinegar. Season to taste with salt and pepper.
    2. Continue to cook and stir until all liquid has been absorbed. Set aside to cool.
  • Pizza

    1. 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.
    2. Roll pizza dough to about ¼-inch thick on 12 x 12-inch piece of parchment paper with a lightly floured rolling pin.
    3. 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.
    4. 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.
    5. Cut into wedges, and garnish with sliced prosciutto, parmesan, and arugula.