This Summer I have been on a pizza jag. I dream of all of the things I am going to put on pizzas and then I make them and take photos. Lots and lots of photos. Of pizzas. I have to restrain myself because frankly if I don’t control these pizza impulses, this blog and my Instagram are going to be just about pizza. And then you would have missed all the wedding pictures!! I have used my self-restraint and I am posting only this one pizza—my Fig-Prosciutto Pizza with Cauliflower Ricotta Truffle Puree. For now. Don’t hold me to these restrictions because many more recipes are bubbling up in my brain. But…I chose this one.
This Fig Prosciutto Pizza with Cauliflower Ricotta Truffle Puree is absolutely the creamiest, cheesiest, most delicious non-traditional pizza you will ever eat. Because it has a pillow on the bottom made up roasted cauliflower and ricotta cheese (and don’t forget about the truffle oil).
And that pillow is just the perfect place to rest figs and corn and prosciutto and large shreds of burrata. I mean you just tuck all those wonderful morsels right into the topping and they bake into a surprising taste explosion.
You can knock yourself out and make your own pizza crust for this Fig Prosciutto Pizza with Cauliflower Ricotta Truffle Puree, but for a quick weeknight dinner, you can’t beat the Stonefire Naan flatbreads. I brush them with garlic oil and give them a blast in the oven for 5 minutes just to get them a bit crispy before adding the toppings. The recipe is made in steps and while you are doing one thing, you can also be doing another. It’s kind of like an octopus. Or a Mom. You get that.
A recipe that is worth all of the steps!
My Fig-Prosciutto Pizza with Cauliflower Ricotta Truffle Puree recipe is worth every single step. Trust me. You and your family and those fussy kids will love it and hurry up and make it because those figs are going to be a mere FIGment of your imagination as the season comes to an end. Punny, right?
Fig Prosciutto Pizza with Cauliflower Ricotta Truffle Puree
This Fig Prosciutto Pizza with Cauliflower Ricotta Truffle Puree is the best summer pizza ever. Full of in-season figs and fresh corn over a bed of roasted cauliflower and ricotta puree. What a change from the usual marinara sauce!
Ingredients
- 4 tablespoons olive oil
- 4 tablespoons minced fresh garlic
- 1 head cauliflower separated into florets
- 8 ounces ricotta cheese
- 1/3 cup grated parmesan
- 1 tablespoon truffle oil
- ½ teaspoon salt
- 1 pizza crust or 2 Naan flatbreads
- 3 ears fresh corn kernels
- 4 ounces prosciutto
- 4 ounces shredded pecorino cheese with truffle or fontina
- 1 large burrata
- 12 fresh figs halved
- leaves from 15 thyme sprigs
- 2 cups baby arugula
- ¼ cup balsamic glaze optional
Instructions
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Preheat oven to 400 degrees.
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In a small bowl, combine the olive oil and garlic. In a large bowl, toss ¾ of the mixture with the cauliflower. Reserve the rest for brushing on the pizza crust or naan.
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Arrange the cauliflower on a parchment lined baking sheet and bake for 45 minutes until very soft. Set aside to cool. Do not turn off the oven.
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In the container of a Vitamix or blender, combine the cooled cauliflower, ricotta, parmesan, truffle oil and salt. Blend until very smooth.
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Increase the oven heat to 450 degrees.
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Heat a pizza stone for 15 minutes or line a heavy baking sheet with parchment paper. Brush the pizza dough or naan with the remaining garlic oil and heat it in the oven on the pizza stone for 5 minutes.
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Putting the dough or naan on a piece of parchment paper makes it easier to place in and remove it from the pizza stone.
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Remove the pizza or naan from the oven and spread it with the ricotta truffle mixture. Sprinkle with the shredded fontina, top with the figs, corn and prosciutto and place pieces of torn burrata all over. Sprinkle with the thyme leaves.
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Bake the Fig Prosciutto Pizza with Cauliflower Ricotta Truffle Puree for 12-15 minutes until it is bubbly all over. Let the pizza sit for 5 minutes before cutting to allow the cheese to solidify a bit. Drop a handful of arugula over the pizza and drizzle with the balsamic glaze, if desired.
