Burrata, the cheese featured in this recipe, is an Italian cheese made from mozzarella and cream. Although it may be near impossible to find at a large grocery store, it may be a good idea to hunt down your local Italian specialty market to get some of your own. In fact, Joe Faro, owner of the Tuscan Kitchen in Salem, N.H., has just the solution for you. This October, Faro will be opening the Tuscan Market.
Designed to provide the freshest ingredients with an assortment of sauces and oils, fresh pasta and imported meats and cheeses, the Tuscan Market will in fact be the largest artisanal marketplace in New England.
Faro has ensured that the market reflects his passion for the freshest ingredients by providing a butcher to help customers with selecting fresh cuts of meats, as well as offering over 3,000 bottles of wine, including bottles imported from Italy, all found in the wine cellar. And it doesn’t stop there.
Faro wants to share his passion for food so much, that he has offered the opportunity for customers to participate in cooking classes and demonstrations, offering instructions on how to prepare many classic Italian dishes, including as this fig and prosciutto pizza.
This fig and prosciutto pizza may be as rare and unique as it is delicious with its sweet and salty elements. It features a fig reduction in the place of tomato or marinara sauce. The reduction acts almost as a preserve as it melts over the surface of the pizza dough when heated up. A similar melting effect happens with the burrata cheese, which gives the pizza a creamy texture to counter the crunch of the thin crust. The real trick to this pizza is to get it as thin as you can so the end result is a light airy crust.
Although the ingredients may feel out of the box, this pizza definitely serves up a flavor combination that won’t disappoint.
Fig And Prosciutto Pizza
1/4 cup flour
8 or 9 ounces of pizza dough
4 tablespoons of fig reduction
3 figs, halved
5 tablespoons burrata or mozzarella cheese
2 tablespoons Parmesan cheese, grated
1 tablespoon rosemary
10 slices of prosciutto, thinly sliced
5 tablespoons olive oil
Salt and pepper to taste
1. Coat countertop with flour and sprinkle some on the dough.
2. Stretch the dough extra thin, to about 1/16 inch.
Spoon fig reduction on the pizza, and drizzle 2 or 3 tablespoons of olive oil on dough.
Add burrata, rosemary, and salt and pepper
5. Place pizza in oven at 450 degrees for about 10 to 15 minutes, or until dough is golden brown.
After removing the pizza, add prosciutto, and drizzle olive oil, and rosemary on top.
7. Add salt, pepper, and Parmesan cheese, garnish with fresh fig.
Recipe courtesy Joe Faro, founder, Tuscan Kitchen, Salem, N.H., 2012.