I’m home sick today and wishing I still had some of this pizza left. Calling it “homemade” might be a bit misleading because I don’t make the pizza dough; however, I still thinks this counts as homemade because believing that is good for my self-esteem.
Back to the pizza. I’ve made a bunch of variations but this one was my favorite.
Tomato sauce (if you use jarred sauce, Rao’s is my favorite)
Thin slices of prosciutto (about 2 ounces)
Dried figs, thinly sliced
Whole Foods sells whole wheat pizza dough in the freezer section and it takes about a day in the fridge to defrost. If you remember, leave it out for a half hour or so before you make the pizza because it’s easier to stretch dough when it’s close to room temperature. I never remember to and it always works out fine.
Preheat your oven to 500 degrees. Spread a little olive oil on a sheet pan and place floured dough in the center. Gently stretch it out and flatten so the dough takes up most of the pan.
Spread a very little bit of sauce on the dough, leaving a 1-inch border around the edge. Sprinkle the cheese, again leaving the border. Lay strips of prosciutto on top of the cheese.
Cook pizza for 12 minutes and then place pieces of fig on top and return the pizza to the oven. When the cheese is bubbly and the crust is lightly browned (probably another 2-5 minutes), it’s done! If you want the arugula slightly wilted, add it and return to the oven for just a minute. Otherwise, you can add the arugula just before serving.