such as crescenza or even buffalo mozzarella
stemmed and quartered
separate into bite sized pieces and keep refrigerated until ready to use
Form The Pizza: Using a lightly floured rolling pin, place the pizza dough on a lightly floured surface or a piece of parchment paper (this will help you transfer it later on) and roll to a 11-inch circle.
Using a fork, pierce the pizza dough in several places to prevent it from bubbling up unevenly. Drizzle the dough with olive oil, use a pastry brush to coat the whole top of the dough, then top with a pinch of flaky sea salt.
If you're having a hard time rolling the pizza dough with a pin (or you can't find your rolling pin), just pick the dough up and, using your hands, gently stretch the dough. For pointers on how to do that check out this How to Stretch Pizza Dough video.
Bake The Dough: Once the oven is ready, remove the nested baking sheets from the oven. Working quickly, coat the top baking sheet with a dusting of flour, cornmeal, or parchment paper. Carefully place the dough directly on the baking sheets then place in the oven and bake it until it's starting to rise and is golden brown, about 10 to 12 minutes.
Meanwhile, prep the cheese. If you're using a soft cheese with a rind, remove the rind and cut the remaining cheese into even bite sized pieces. If you're using mozzarella or another cheese without a rind, simply cut it up so it can be evenly scattered over the dough.
Add The Cheese And Bake: Remove the dough from the oven and, working quickly, brush any olive oil that has pooled across the dough. Distribute the cheese evenly on top of the pizza (it will not cover every last bit of dough and you want to leave a border of about 1/2-inch). Return the pizza to the oven and bake until the cheese is melted, the top of the dough is golden, and the underside of the dough is brown, about 8 to 10 minutes more.
Garnish The Pizza: Set the pizza aside to cool about 10 to 15 minutes (so that the prosciutto doesn't get all melty on you!). Meanwhile, combine the quartered figs with a drizzle of honey and olive oil and toss to coat. Place the figs on the pizza then arrange the bite-sized pieces of prosciutto all over. Top with an additional drizzle of each olive oil, honey, and balsamic. Garnish with a pinch of flaky sea salt and serve.
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