A white pizza with fresh figs, goat cheese and air-dried ham topped with arugula, crema di balsamico and roasted pine nuts.
| Servings | 4 Portions |
| Tags | Family Dinner | Flour | Italian | Main Course | Pizza | Pork |
| Allergens | Milk, Tree nuts, Wheat |
| Prep Time | 30 min |
| Rest Time | 1440 min |
| Cook Time | 30 min |
I walked past some figs at the store and decided to make a pizza with them. So it turned out to be a white pizza (pizza bianco) with crème fraiche as a base and then some flavors of figs and goat cheese on it. I first considered honey for a little sweetness, but ended up with crema di balsamico instead as it also makes it more visually interesting (I think so anyway). Throwing on some arugula and air-dried ham just makes it all the better.
The figs I got my hands on looked better on the outside than they did on the inside and they were also quite tasteless, which unfortunately dampened the experience a bit. But despite that, I think it turned out to be an exciting and tasty pizza that I can imagine making again.
Here I use my usual cold-leavened pizza dough in quantities that fit my indoor pizza oven perfectly (the manufacturer considers 240g/dough lump to be perfect). It might take a little time to get that dough, but most of it is just waiting time...
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Ingredients
Directions
- Mix room temperature water with dry yeast - let stand 10 minutes.
- Add flour and salt, knead in a machine or by hand until the dough is smooth (5-10 minutes).
- Cover the dough and let rise until it has doubled in size (1-2 hours).
- Divide the dough into 4 pieces (about 240g/piece), roll into smooth balls and place in lightly oiled containers. Store in the refrigerator overnight (up to 72 hours).
- Take out the dough and allow it to stand at room temperature for 60-120 minutes.
- Slice the figs thinly.
- Stretch out the dough using a little extra flour.
- Spread a thin layer of crème fraiche on the pizza dough.
- Add mozzarella, chèvre and sliced figs - bake in the pizza oven.
- Top the still warm pizza with arugula and prosciutto. Drizzle with a little Crema di Balsamico and finish with some toasted pine nuts.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4311.79 kcal | 1077.95 kcal | 216 kcal |
| Carbohydrates | 466.71 g | 116.68 g | 23.38 g |
| Fat | 187.04 g | 46.76 g | 9.37 g |
| Protein | 170.08 g | 42.52 g | 8.52 g |
| Sugar | 57.09 g | 14.27 g | 2.86 g |
| Salt | 22.56 g | 5.64 g | 1.13 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
