If you’ve followed along with me for awhile, you probably already know that I LOVE fig season. Many of the Italians here in Vancouver have fig trees in their backyards; in fact I always joke that you can tell a house has Italian people living in it by the luscious fig trees that adorn the yard. I look forward to this time of year every year, and it’s actually my dream to have a fig tree in my own house one day. But for now, I rely on the goodness of friends and family to get my yearly fresh fig fix. That’s why I was so excited when the first batch came in via my zio Remo’s fig tree! He knows I love them, so he’s always so generous when it comes to sharing his figs with me.
All I needed to figure out was what to make with them! I love eating them fresh as soon as I get them, but received so many this year, that I had to make something else with them, and FAST because figs don’t usually last that long! I could’ve made these goat cheese-stuffed figs with arugula and prosciutto or this fig, honey and mascarpone tart, but I was really feeling making something savory. I’m loving the idea of adding fresh summer fruits to salads and savory appetizers, so I figured, why not add these figs to a pizza? So I went with it! I added prosciutto, fig jam for some extra sweetness and fresh basil. The combination of the sweet and savory flavors adds an unexpected (but completely delicious!) flavour to this pizza. It would be perfect as an appetizer, or as a meal all on its own.
I love that the figs on this pizza are grown locally (on my zio Remo’s tree), and that they’re organic, and completely good for you! As I get older, I’ve been paying more attention to the types of food that I put into my body, with a specific focus on more organic, and non GMO products. That’s why I was excited to make this pizza with Kamut Khorasan Wheat flour.
This flour is the gold standard when it comes to eating well. It’s grown certified organic, never hybridized or genetically modified (yes!!) and is prized for its nutrition, ease of digestibility, sweet nutty-buttery taste and firm texture. It’s high in nutrients, and grown in a way that nature intended, and hasn’t been changed through modern plant breeding programs. It’s definitely a win in my book!
If you’re looking to nourish your body and feel good about what you’re eating, definitely give this Prosciutto and Fig pizza with Kamut Khorasan flour a try!
Now excuse me while I go eat the fresh figs waiting for me on the counter. Hey, this local fig season only lasts so long!
Prosciutto and fig pizza
This prosciutto and fig pizza combines sweet and savory flavors to make the ultimate pizza. Mozzarella, fig jam, and fresh basil complete the pizza, and it makes a perfect party appetizer or stand-alone dish.
For the dough
- 2 cups Kamut Khorasan wheat flour, plus more for rolling out pizza dough
- 1 cup warm water
- 1/2 tbsp yeast
- 1/2 tbsp salt
- 1 tbsp olive oil, plus more for drizzle
- 3 tbsp fig jam
- 1 1/4 cup grated mozzarella cheese
- 4 figs, sliced (about 10 slices total)
- 6 slices prosciutto
- 1/4 cup fresh basil
- salt and pepper to taste
Make pizza dough
Add yeast to warm water and let it proof, about 10 minutes,
In a stand mixer with hook attachment, mix proofed yeast and water, flour, salt and olive oil. Mix until a ball forms, about 3-4 minutes.
Cover dough with a tea towel and let it rise for about 45 minutes.
Make the pizza
Preheat oven to 500°F. Flour a surface with Kamut Khorasan wheat flour. Roll out the pizza dough with a rolling pin.
Spread oil on the bottom of a pizza pan so the dough doesn't stick. Transfer pizza dough to pizza pan.
Top pizza with fig jam and mozzarella
Bake pizza in oven until cheese is melted and crust is browned, about 10 minutes.
Remove pizza from oven and top with prosciutto, figs, fresh basil, salt and pepper.
This post was sponsored by Kamut, but all opinions are my own.