Figs Are In
Salty prosciutto is the perfect compliment to sweet, jammy figs. Fresh mozzarella—applied with restraint—serves as a subtle backdrop for bold flavors. A drizzle of balsamic adds a rich, fruity depth at the last moment.
Figs and Mozz
This pizza is minimalist, therefore the quality of each ingredient really counts. If you search for the best figs you can find, you'll only be thanking yourself in the end. Look for figs that are ripe, soft, and feel a bit like water balloons about to explode.
Cut the figs into rings (as pictured), and halve the balls of fresh mozzarella.
Next Up, Prosciutto
Chef Al uses a 24 month aged Prosciutto di Parma, which he slices paper thin on his handy dandy Berkel slicer.
You can go to your local Italian grocer and ask for a few thin slices of their best prosciutto.
Rubirosa's crust—like its sister restaurant <a href="Joe & Pat's in Staten Island—is ultrathin with crunchy edges and a crisp but pliant middle.
Al's trick for a thin crust: "Go against any logic that pizza dough shouldn't be overworked. And stretch it thin."
Arrange the Ingredients
Place the mozzarella halves and fig slices on the surface of the dough.
Drizzle the Oil
Drizzle a good amount of extra virgin olive oil over the figs, mozzarella, and dough.
Now it's time for the oven!
Out of the Oven
At Rubirosa, they cook their pies in a 550 degree revolving gas oven for 9 to 10 minutes. The crust gets super crisp due to the lower temperature.
We suggest you cook your pie at the highest temperature your oven can reach. If you're using a pizza stone, you'll want it to be in the oven during the pre-heat. Cook the pizza until the crust is crisp and the cheese has melted.
Once the pizza is out of the oven, carefully drape the slices of prosciutto over the pie.
Drizzle the reduced balsamic vinegar over the pizza in a circular motion.
For a final touch, sprinkle flakes of sea salt over the pizza—they add an unlikely crunch that heighten the roasted fig's flavor.