Pizza with fig salami, prosciutto and ruccola is an absolutely delicious comfort recipe,which you can enjoy on a weekend at your family table.
We recently received a wide range of products by Fighouse K&E, a family business specializing in organic fig products. Αmong them were dried figs, stuffed with walnut and cinnamon, as well as 2 special fig salamis in a spicy and sweet version.
Immediately after the first bite, a wonderful, comfort pizza came to our mind with the scrumptious spicy fig salami framed with excellent ingredients such as prosciutto and ruccola.
Ingredients
For the pizza dough
- 500 gr bread flour approximately
- 300 ml lukewarm water
- 1 active dry yeast 25 gr(or 1 sachet of dry yeast)
- 1 pinch of sugar
- 2 table spoons of olive oil
- 1 teaspoon of salt
- Some cornflour or semolina to open the dough
For the sauce
- 1 chopped onion
- 1 clove of garlic finely chopped
- 400 gr. tomato pulp
- ½ teaspoon of sugar
- 2 tablespoons of olive oil
- Oregano and basil
- Salt and pepper
For the pizza
- 12 slices of spicy fig salami
- 12 cherry tomatoes cut in half
- 12 slices of crudo prosciutto
- 250 gr grated mozzarella
- few ruccolla leaves
- Parmesan flakes
- Olive oil
- Fresh black pepper
Pizza with fig salami, prosciutto and ruccola is an absolutely delicious comfort recipe,which you can enjoy on a weekend at your family table. 
Cooking preparation
To make the dough, put in a bowl for pizza the bread flour, salt and stir.
Dissolve the dry yeast in water and add the sugar. Cover with cling film and leave it for 10 minutes to become active.
Pour the dry yeast into the flour. Pour the olive oil in the water and altogether add the mixture to the flour.
Stir in a circle, from the center to the outside.
When the dough becomes a solid mixture, empty all the ingredients on the counter, as well as any flour left in the bottom of the bowl.
Knead with firm moves.
Lightly flour a deep bowl and put the dough inside.
Cover with a damp towel or cling film and let it double in volume for about 2 hours at room temperature or 1 hour in a warm place.
After the dough is puffed, divide it into 4 pieces.
Make 4 pizzas with a diameter of about 25 centimetres, each one or two large squares.
Open up each piece of dough either with the fingertips, pressing with circular moves on a floured surface, or with a rolling pin if we want it to become lighter and crispier.
Preheat the oven to 220 degrees and prepare the pizza with the sauce, the cheese and the cherry tomatoes on top and bake for 8-10 minutes until it gets a nice color.
The rest of the ingredients will come in raw at the end.
When it is ready add the remaining ingredients, a few drops of olive oil and fresh black pepper.
About Fighouse K&E
Fighouse K&E is a family business located in Malakasa, East Attica of Greece, specialized in organic fig products of high nutritional value. Their love and dedication in offering dried figs of highest quality and scrumptious taste made them stand out in a gastronomy level.
Contact Details
Phone Number +306973370758 +302295098664
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