Fig + Prosciutto + Arugula Flatbread

I’ve been anxiously awaiting fig season since the beginning of June. Nothing smells like summer more than the smell of my neighborhood’s massive fig tree by the river. 

They say that if you do what you love, you’ll never work a day in your life. If that’s true, I guess I need to make a career out of blasting the new Bleachers album while making bougie rectangular pizza on a Harry Potter Weekend morning. 

While my pizza dough was rising, I made a stovetop fig jam by simmering 6 figs macerated with a spoonful of sugar and a few splashes of balsamic vinegar. I also spent about 30 minutes trying to caramelize an onion. It’s not as easy as it seems. 

After an hour of rising, I preheated the oven to 475Β°F with an upside down baking sheet on the middle rack. I stretched the dough into a rectangle on parchment paper, brushed the surface with olive oil, spread the top with fig jam, and topped it with the onions and fresh mozzarella. I slided (slid?) the pizza and parchment onto the preheated pan in the oven and baked for 20 minutes exactly. Lather, rinse, and repeat with pizza #2.

After cooling for a few minutes, I topped the pizza with arugula, fresh figs, and prosciutto. FLAVORS! 

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