A pizza for the winter season. I have loved getting feed back on my pizza creations, as unusual as they are. This one was inspired by the local restaurant Le Grande Orange. It is so perfect for this time of year; the lemons are just starting to ripen and the spinach will soon be flourishing (that is if I can keep the rabbits off of it). I have never tried it with fresh figs, but would imagine that would be good too. Prosciutto is a dry cured ham, it is super flavorful, a little goes a long way. I have found the best place to get it is Trader Joe’s.
Pizza is just the thing to mix up those thanksgiving-dinner leftovers. Spread the dough with cranberry sauce or gravy, add turkey, maybe a little dressing or potatoes and top with cheese! Mmmm. It’s really good, trust me. So there you go, a two for one on this thanksgiving eve day.
Per Medium Pizza:
1 cup shredded mozzarella cheese
1 cup fresh spinach
4 dried figs, sliced
1 slice prosciutto, thinly sliced and cooked
1/2 fresh lemon
Preheat oven and pizza stone to highest setting (mine is 550) Roll out the dough and place on parchment paper. Sprinkle ¼ of the cheese evenly on dough. Lay spinach leaves as flat as possible on cheese. Layer figs on spinach, sprinkle with cooked prociutto and remaining cheese. Bake for 5-7 minutes, until crust is brown. While still hot, grate lemon zest on top of cheese and sprinkle lemon juice over entire pizza.
This post is part of Whole Foods for the Holidays, Real Food Wednesdays.