Fig and Prosciutto Balsamic Pizza
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Fig and Prosciutto Balsamic Pizza
Category
Potatoes, Pastas and Grains
Ingredients
- 2 tablespoons butter
- 1 tablespoons flour
- 1 ¼ cups hot milk
- ¼ teaspoon salt
- ½ teaspoon Fustini’s White Truffle oil
- 1 pizza crust
- 1 – 2 tablespoons Fustini’s Herbs de Provence olive oil
- 8 – 10 ounces fresh mozzarella cheese, sliced into ¼” rounds
- 5 – 6 figs, cut into ¼” slices
- 10 slices thin prosciutto, torn into small pieces
- 1 tablespoon Fustini’s Balsamic glaze
Ingredients
Directions
- Preheat oven to 550 degrees. If using a pizza stone, place it in the oven to preheat.
- Make the Bechamel sauce by adding the butter and flour to a saucepan and cook for 2-3 minutes, allowing it to bubble. Heat the milk while the butter and flour are cooking. When milk is heated, slowly whisk milk into the flour mixture. The sauce will thicken quickly, so keep whisking. Remove from heat, add salt and White Truffle oil to taste.
- Roll out pizza dough on parchment paper and brush with a thin layer of the Fustini&rsquo,s Herbs de Provence olive oil, then a layer of the Bechamel sauce. Place the mozzarella slices on top of the sauce, but do not overlap. Place fig slices over the gaps of the cheese. Bake for 15-20 minutes until crust is golden and cheese is melted. Remove from oven and add the prosciutto to the top of the pizza. Garnish with a drizzle of Fustini&rsquo,s Balsamic glaze and serve.