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!

Course Main Course

Cuisine Italian

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4 people

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

Preheat oven to 400 degrees.
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.
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.
In the container of a Vitamix or blender, combine the cooled cauliflower, ricotta, parmesan, truffle oil and salt. Blend until very smooth.
Increase the oven heat to 450 degrees.
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.
Putting the dough or naan on a piece of parchment paper makes it easier to place in and remove it from the pizza stone.
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.
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.