USPT member Rico Lunardi, owner of Slice on Broadway in Pittsburgh, PA. is a champion level pizza maker that knows the benefit of balance and creativity for any pizza recipe. Highlighting every part of the taste buds, from the savoriness of prosciutto to the sweetness of figs, and of course the great taste of Galbani® Professionale, the Fig & Prosciutto Pizza is the whole package.
Follow along on our cheesy adventure and give this recipe a shot in your own pizza kitchens. For this pie you will need:
Semolina (for dusting)
20 oz. NY style pizza dough
6 oz. Galbani Professionale Whole-Milk Select Ricotta & Fig Jam mix
11 oz. Galbani Professionale Premium Whole-Milk Mozz/Prov. 50/50 Shreds
7-8 slices of Prosciutto
Arugula
Extra Virgin Olive Oil (EVOO)
Fresh squeezed lemons
Salt
Galbani Professionale Grated Parmesan Cheese
Fresh ground pepper
Begin by preparing your ricotta fig sauce. Mix your Galbani Select Ricotta and fig jam to taste then set aside.
Dust your workspace with some semolina and stretch your doughball out to 16”-17”. Spread your ricotta fig sauce over the pie, then add your mozzarella/provolone blend. Top with your slices of prosciutto and bake at 550° for about 8 minutes.
While your pizza is baking, mix your arugula, EVOO, fresh squeezed lemon and salt. Make sure you get all those lemon bits in there. Toss and set aside. When your pie is fully baked, tip with your arugula mix, grated parmesan cheese and fresh ground pepper.
Serve and enjoy. Mangia!