I made this pizza last night for my family and it was gooood. I love ‘outside the box’ pizzas anyway, and every time we have pizza night at home, I try to create a new recipe. We will definitely be making this one again. The balance of flavors is beautiful, with the sweet and savory jam, the rich and gooey havarti, the buttery prosciutto and slightly bitter and peppery arugula…pure heaven.
I also plan on using this jam recipe for my next cocktail party. It will pair beautifully with a wheel of warm brie and toasts.
Here’s how you make it…
-Spread your cooled caramelized onion and fig jam** over your pizza dough and sprinkle evenly with 1/2 lb. of grated havarti cheese (since this is a very soft cheese, place in the freezer for about 10 minutes before grating to firm it up a bit). Cook however you prefer to cook your pizzas and before serving, cover with 4 ounces of prosciutto and 1/2 cup of baby arugula leaves.
**Caramelized Onion and Fig Jam
-In a medium skillet, heat some extra virgin olive oil on medium-low heat and thinly slice 1 large yellow onion. Add the onion to the skillet and season well with salt, pepper, and some sugar. Stir well, cover the pan and turn the heat down to low. Check on them after 10-15 minutes and when they are completely soft, add 1/4 cup balsamic vinegar, 1/2 cup light brown sugar, and 1/2 cup dried figs, chopped (this is about 12 figs). Stir well to combine and allow to thicken on low heat for 20-30 minutes. Check your seasoning and add extra salt if necessary. Transfer to a bowl and keep at room temperature for an hour or so until serving, or place in the fridge for longer storage.