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The Pioneer Woman's Fig-Prosciutto Pizza with Arugula

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[Photographs: Erin Zimmer]

When chatting with Ree Drummond aka The Pioneer Woman last week before her new Food Network show premiered, we didn't just sit around sans refreshments. Ha, like that would ever happen. Ree provided pizza (and chocolate chip cookies, can't forget those) from her not-yet-published cookbook, Pioneer Woman Cooks: Food from My Frontier, which comes out the spring of 2012.

"My kids refuse to eat anything but pepperoni, but me, I don't like the same pizza topping twice." So when the kids and her husband Ladd, aka Marlboro Man / Captain Forearms, were out of town, she made this fig-prosciutto pizza. It's featured on the "Cowgirls and Cowboys" episode of her show, airing September 10th.

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Many of you have probably tasted the fig plus prosciutto combo before. It's sweet, salty, and peppery all at once, and a fun way to change up the pepperoni or sausage routine. In this case, Ree uses a fig spread or jam, whatever she can find at the store, in lieu of tomato sauce.

Ree's local market in Pawhuska, Oklahoma, used to only carry the big green Kraft can of Parmesan in the "cheese section." They've since added to the selection, but she usually has to stock up on ingredients at the Whole Foods in Tulsa, about an hour and a half drive from her family's ranch. The prosciutto gets draped atop the pie when it comes out of the oven, so it stays soft and silky, instead of crisping up. The arugula gets piled on a mile-high so you're kind of eating a pizza-salad mashup.

Now, I know you pizza nerds might scoff at a dough that only needs an hour to rise, but this is an easy to throw together recipe for a casual, oops-didn't-plan-ahead pizza night.

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About the author: Erin is the national editor of Serious Eats. You can follow her on Twitter: @erin_zimmer

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