Monday, April 16, 2012

Fig Jam, Asparagus & Prosciutto Pizza

Headed to wine country this weekend and I am pumped!  I love visiting small wineries, meeting the families who live and work on the vineyard and exchanging travel stories with people from all over the world.  This week's recipe pairs well with an Italian red wine such as Brunello or Barbera.
I experimented at a dinner party with the recipe swapping the tried and true tomato sauce base with fig jam.  You hit all the flavors with this pizza.  The fig is lip smacking sweet and takes the bite out of earthy asparagus.  And you can never go wrong with Parmesan and prosciutto, they love eachother.  Mangiamo amici!

Fig Jam, Asparagus & Prosciutto Pizza

Store bought pizza dough - whole wheat or white flour

fig jam
1 bunch asparagus
1 package prosciutto (optional for my vegetarians)
good quality Parmesan
good balsamic vinegar (optional)

- Roll out the pizza dough to a rectangle or circle.
- Spread fig jam evenly across dough.
- Layer Parmesan, asparagus, and prosciutto.
- Bake at 350* for 10-15 minutes or until cheese starts to golden.
- LIGHTLY drizzle with balsamic vinegar.
- Sprinkle salt.
- Cool, cut and serve.

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