OK, so I did not intend to have another pizza so soon. But, I was out with friends at a “hip” gastropub the other night, and we ordered this magical flatbread appetizer…and…I kinda had to recreate it less than 48 hours later.
What struck me when having the original was that just about every flavor was hit: the cheese provided the savory, the arugula on top provided the bitter, the soppressata the salty and the fig preserves and onions the sweet. There were some things I felt the need to change, however. First, if you think prosciutto is expensive, then clearly you’ve never looked at soppressata–I was NOT going (to be able) to get that. Second, I am NOT a huge fan of cooking a pizza and then dumping uncooked and unseasoned bitter greens on top like some kind of garnish on steroids. Especially since most people pick them off anyway–what is the point? Either don’t put them on at all, or do SOMETHING other than the garnish dump. So, I nixed the arugula this time (though if I do this again, I might put them on bottom).
This pizza really is magical, and unique in its flavor combo. It might be my new favorite. You gotta make it. Now.
FIG AND PIG PIZZA
- Pizza dough, plus flour and Pam for dusting and stretching
- One sweet onion
- Olive oil
- Fig preserves
- Prosciutto, soppressata, or other cured pig product (bacon will NOT suffice)
- Bleu cheese
- Preheat the oven to 375*F.
- Caramelize the onion. To do that, slice the onion thinly, coat in olive oil, put in a skillet on medium-high/high heat, and stir constantly until the onion is soft and brown.
- After rolling out the pizza, layer as follows: fig preserves, caramelized onions, bleu cheese, pig, little more bleu.
- Bake for approximately 15 minutes or until the crust is golden brown and the cheese is bubbling.