Sicilian-Style Pizza with Prosciutto, Figs, and Balsamic Vinegar

Votes: 1

Time: 8 hours 40 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1250, total fat 35 G., saturated fats 19 G., proteins 61 G., carbohydrates 170 G., fiber 7 G., cholesterol 144 mg, sodium 2185 mg, sugar 37 G.

Enjoy the flavors of authentic Sicilian Trapani pizza, where a fluffy, crispy crust pairs beautifully with a succulent filling, while savory pieces of prosciutto are harmoniously complemented by the contrasting sweetness of figs and a tart balsamic glaze.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pizza dough

480 g of water
1.5 g of fast-acting yeast
800 g of class 00 flour
20 grams of salt

Balsamic Maple Glaze

1 cup balsamic vinegar of Modena
0.5 tbsp. natural maple syrup

Pizza "Trapani"

1 cup of class 00 flour
2 cups whole milk ricotta
450 g fresh mozzarella, torn
1 cup fried garlic cloves
1 cup chopped roasted bell pepper
3 cups fresh figs, quartered
24 slices prosciutto
Special equipmentpizza stone

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, ricotta cheese, dry-cured ham, prosciutto, sweet pepper, garlic, figs, balsamic vinegar, maple syrup

Cooking the dish according to the recipe:

Dough:

Pour water into the mixer bowl and add the yeast. Let it dissolve for 10 minutes. Gradually add the flour. Once the flour and water begin to combine, add the salt. Mix the dough for 3 minutes. Transfer to a container and cover; let it rise for 24 hours.
Knead the dough, form 220g balls on baking sheets, and refrigerate for up to 48 hours. When ready to bake, bring the dough to room temperature.

Balsamic Maple Glaze:

Combine the balsamic vinegar and maple syrup in a small saucepan. Bring to a boil, then reduce heat to low and simmer, stirring frequently to prevent burning, until the liquid has reduced by half and the glaze coats the back of a spoon.
Preheat a wood-fired oven to 425-450°C or a conventional oven to 290°C with a pizza stone in the bottom.
Flour a work surface and, using your hands, stretch the dough into layers. Spoon ricotta cheese onto each pizza, spreading it out so it almost reaches the edges. Top with some mozzarella, roasted garlic, roasted peppers, and figs. Bake until golden brown and bubbly, about 90 seconds in a pizza oven or 5 minutes in a conventional oven. Remove the pizza and cut into 4 wedges. Top each with prosciutto and drizzle with maple glaze.