The shoulder seasons like to toy with our emotions. One moment we’re ready to hit the beach, and the next, those nippy temps send us from the brink of summertime exuberance back to a deflated countenance and whatever indoor winter incubation activity we’ve selected.
During such a time, it can be hard to know what foods will satisfy us. So we’ve selected a recipe for this month that adds a bit of the promise of spring, while still paying homage to the slumber still blanketing most of the Northern Hemisphere.
Fresh mozzarella is substantive and fatty, adding solace when the thermostat dips, while arugula, though a winter green, has a bitter flavor that helps the liver perform its natural spring detoxification process. The simplicity of this recipe demands you use the highest quality ingredients you can find.
Makes 2 pizzas
1 ball pizza dough, divided, at room temperature
2 cups fresh mozzarella, sliced ½ inch thick
1 cup dried figs
2 cups baby arugula
12 slices Italian prosciutto, sliced tissue-paper thin
1 ball fresh burrata cheese
Organic cold-pressed extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper
Cornmeal or flour
Soak the figs in water overnight to reconstitute. Drain and slice; set aside.
Pre-heat the oven to 500 degrees or as high as it will go. Sprinkle a light coat of cornmeal onto the pizza stone to prevent sticking. Roll or press one half of the dough into a circle the diameter of your pizza stone or dish; transfer to the dish.
Evenly distribute half of the fresh mozzarella around the dough. Sprinkle half of the dried figs on top. Drizzle with a little bit of olive oil, and sprinkle sea salt on top.
Bake for ten minutes, or until the crust is golden brown. Remove from the oven, and add half of the prosciutto, spread evenly on top. Then add slices of fresh burrata. Top with fresh arugula, and drizzle with additional olive oil. Add additional salt and pepper to taste. Transfer pizza to a cutting board, and serve. Repeat the process with the remaining ball of dough and ingredients.
The pizza tastes great served warm or at room temperature.