Today’s recipe is a collision of two items discovered during my latest trip to the grocery store. After spying prepared cauliflower crusts in the freezer section I decided today was the day to answer my curiosity about these crusts. Then from the produce section the fresh figs were also calling my name. They aren’t always available, but when they are I must grab them.
I have to say I was pleased by the results. Figs never disappoint and the cauliflower crust was delicious. Plus, while my discriminating 5 year old could tell the crust tasted different she liked it. #winning.
Of course you can always use regular thin crust pizza dough as well with equally great results.
Ingredients
- Fresh figs (I used about 6)
- Prosciutto, about 3 slices
- 3 teaspoons Olive This! Blood Orange Olive Oil
- 1 cauliflower pizza crust, frozen (or regular pizza crust)
- Fresh Mozzarella
- 1/4 cup Olive This! Neapolitan Balsamic Vinegar (also great with Traditional or Fig Balsamic Vinegar)
- 1 cup Arugula
Directions
Preheat your oven to the temperature indicated on the box for your crust.
Prepare the crust by drizzling olive oil over the top. We chose a fruity olive oil but Garlic would also be nice. Slice the fresh mozzarella into 1/8-1/4 inch slices and place on the pizza. Slice or tear each prosciutto piece lengthwise into 3 strips and place on the pizza. Slice the fresh figs and place on the pizza. Place the pizza in the oven per the directions for the crust and the cheese melts.
While the pizza is cooking reduce the Neapolitan balsamic vinegar down by cooking in a small skillet over medium-high heat. Approximately 5 minutes.
When the pizza comes out of the oven, drizzle with the reduced, and now thickened balsamic vinegar. Top with fresh arugula. Serve!
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