Ingredients
Pizza Crust:
½ teaspoon active dry yeast
2 cups all-purpose flour
1/2 teaspoon kosher salt
1/4 cup TAO Olive Oil (e.g. Extra Virgin, Infused, or Pressato), plus more for bowl
Topping:
2 tablespoons TAO Olive Oil (e.g. Extra Virgin, Infused, or Pressato)
8 tablespoons fig jam
12 ounces fresh mozzarella, sliced thin
8 ounces prosciutto, sliced thin
1 bunch arugula, washed and rinsed
1/2 cup shaved Parmesan
Freshly ground black pepper
Kosher salt, to taste
Directions
Preheat your oven to 375°F.
In a bowl, pour ¾ cup of warm water (not lukewarm) and sprinkle in the yeast. Set it aside.
In a stand mixer, combine the flour and salt using the paddle attachment. Drizzle in the olive oil and mix until incorporated. Pour in the yeast and water mixture and blend until just combined.
Lightly coat a separate mixing bowl with olive oil. Drop the dough in and form it into a ball. Toss it to coat it in the olive oil, then cover the bowl tightly with plastic wrap. Allow the dough to rise for at least one hour, or up to 3 or 4 days.
On a lightly floured surface, roll out the dough until it's roughly 17 by 10 inches and thin. Place it on a large baking sheet and drizzle lightly with olive oil and salt. Spread the fig jam over the pizza crust, then cover it with slices of mozzarella. Top it lightly with salt and pepper.
Bake the pizza until the crust is golden brown and the cheese is bubbly, which should take approximately 12-15 minutes.
Take the pizza out of the oven and immediately place the prosciutto slices over the hot pizza. Sprinkle the arugula and parmesan shavings generously over the pizza. Cut it into wedges or squares and serve hot.