RomanItalian
Pizza with Figs and Prosciutto
by Marco Rufini · 181K subscribers on YouTube
A traditional Roman white pizza (focaccia) topped with fresh figs and salty prosciutto, a classic summer pairing. The chef demonstrates the authentic method of preparing the dough, brushing it with an oil-water mixture, baking at high heat, and finishing with crushed figs and generous slices of prosciutto.
- Difficulty
- medium
Ingredients
5 items- Flourfor the dough
- Olive Oilgenerous amount for drizzling and basting mixture
- Saltto taste
- Figsfresh, cleaned, cut or crushed
- Prosciutto di Montagnamountain prosciutto, saltier variety; use generously
Method
- Stretch the white focaccia dough on a floured surface.
- Remove excess flour and place the dough on the pizza peel.
- Drizzle generously with olive oil, poke some holes, and sprinkle with salt.
- Bake in the oven at 250°C (480°F) until golden.
- Meanwhile, prepare the basting mixture by combining water and olive oil in an empty tomato paste can; use a brush to glaze the pizza after baking.
- Clean the figs: remove the stem, slice them in half (or crush them with a spatula as they say in Rome), and arrange on top of the pizza.
- Top with abundant slices of prosciutto (preferably mountain prosciutto, saltier to contrast the sweetness of the figs).
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
