We need a little pizza to get us through this Monday.
And not just any pizza, but this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey because it’s the bomb and there’s nothing else to it.
But first, how was everyone’s weekend? It seemed to be a weekend where everyone was celebrating something, whether it was the amazing men that raised us or dear friends that were tying the knot. We had our first wedding of the year in beautiful Santa Ynez, and escaped yesterday morning just before the valley heat crept into the 100’s. The weather for the wedding was perfect, though, as we ate, drank and celebrated late into the evening at the Bride’s mother’s ranch. Unfortunately, our commitment to the wedding meant we couldn’t be with our Dads for Father’s Day, but we certainly still made sure to give them a call and let them know how much we love and appreciate them 😉
It was a great little mini-vacay and left us feeling rejuvenated and refreshed. We haven’t been on a little “getaway” for quite some time, and this weekend reminded us how important it is to do so, especially in these crazy months leading up to the wedding. It’s important to remember that balanced living encompasses so much more than balanced eating!
As quickly as that wedding came and went, we head to San Luis Obispo on Friday for our second wedding of the year. This means our week will be short and busy, and we’ll need recipes like this Fresh Fig, Prosciutto and Burrata Pizza to get us through and keep us sane (and not eating out every night of the week.) It’s quick and easy, and soooo delicious.
Let’s get real for a second: Does anyone else anxiously await the few months of fresh fig season? Ever since I moved to Napa (and realized that fresh fig season exists, because it certainly doesn’t in Hawaii, where I was living before Napa) I have been in LOVE with fresh figs. Stirred into honey and Greek yogurt, sliced and added to an arugula salad, eaten plain, added to pizza – I’ll take them any way I can get them!
So you can imagine my sheer joy when I was at the Farmer’s Market last weekend and a few of the stalls had their first fresh figs of the season. I’ve basically been waiting since last year’s fig season to make this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey because, unless you want to try your hand at using dried figs (which are not my favorite, but to each his own), you really DO have to wait for this time of year to make this recipe as freakin’ delicious as it should be.
But enough of me going on about the figs, I’m sure that by now you’re anxious to hear about this pizza. Now, you know I’m a huuuuge fan of making things from scratch whenever possible, and Jim Lahey’s pizza dough recipe has been my go-to (see my recipe for Pastrami Pizza) whenever I have time to whip something up. BUT, sometimes you just won’t be able to get your act together to make a from-scratch crust that needs a huge amount of time to rise, in which case I’m all about picking up some pre-made dough from Trader Joe’s or Whole Foods. Just try to get dough that has the least amount of ingredients to minimize additives, preservatives, etc.
On to the toppings! Guys, the toppings. They’re my favorite part. I don’t think it’s a secret that I have a weak spot for fresh charcuterie and delicious cheese, and if you throw any sort of truffle in there I’m a goner. Since figs are a natural addition to any cheese or charcuterie platter, I decided to combine all of these favorite things and throw them on top of a pizza crust (because Lord knows we always need some carbs when consuming meats and cheeses.)
So, we take our pizza dough and slather it with a simple combination of olive oil and fresh garlic. This is the ONLY sauce we use. Don’t get me wrong, I love a good tomato sauce, but when using such amazing ingredients as prosciutto, burrata, and fresh figs, there is no way we’re going to add tomato sauce to compete with all of the other deliciousness.
Once we have our olive oil and garlic base, we add the burrata. This can get a little messy, but have no fear, it will all work out in the end. We then layer on the sliced fresh figs and prosciutto. Pop it into the oven, and wait just 10-15 minutes for that crust to get all nice and golden and the burrata to get even oozier than it was when you started. When we take the pizza out of the oven, we immediately drizzle it with a combination of honey and truffle oil (you could also use truffle honey, if you can find it) and sprinkle on a few chopped fresh chives for color (or not, up to you, but I’m an aesthetics girl.)
And of course we eat our Fresh Fig, Prosciutto and Burrata Pizza as soon as it is cool enough to not scorch the tops of our mouths. Because that’s how we do pizza, right?
- 1 package pre-made pizza dough or use Jim Lahey’s recipe if you’re feeling ambitious
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 8 ounces burrata sliced
- 5 fresh figs sliced
- 3 ounces prosciutto sliced
- Salt & pepper
- 2 tablespoons honey
- 1 ½ teaspoons truffle oil
- Garnish with fresh chives optional
- Preheat oven to 475 degrees Fahrenheit. Roll pizza dough out into a 10- to 12-inch circle on a pizza stone. Brush dough with olive oil and sprinkle on minced garlic.
- Add burrata, then figs and prosciutto. Sprinkle lightly with salt and pepper. Place pizza in oven and bake at 475 for 10-15 minutes, or until crust is slightly golden.
- While pizza is baking, combine honey and truffle oil in a small bowl. Set aside.
- When pizza is ready, remove from oven and drizzle truffle honey over it. Sprinkle with fresh chives (if desired.) Let cool 5-10 minutes and serve.
Who’s coming over for dinner?