Wednesday, October 28, 2009

Fig, Brie and Watercress Pizza with Prosciutto

Every once in a while I invent a recipe that tastes fabulous and I'm amazed with myself. This was not one of those times. I wanted to use up some ingredients I had in the house and I wanted to try something new. Personally I didn't think this was terrible but J once again was not a fan. I think it would have been a little better with more cheese but c'est la vie. Considering this wasn't one of the pizzas/flatbreads that I had "invented" for my "imaginary restaurant" I wasn't too crushed that it didn't taste fabulous. Firstly I wanted to use some figs and brie I had around. This may not have been the ideal vehicle. I also think the figs they have at me grocery store aren't really the best so it could be better under different circumstances. But enough of making excuses. Here is the recipe, perhaps your at home food critics will like it better than mine.

Fig, Brie and Watercress Pizza with Prosciutto

1 whole wheat pizza dough
1 tbsp cornmeal
8 dried figs
2 tbsp sugar
3/4 cup water
1 hand full watercress
4 oz. brie cubed
4 slices prosciutto, torn into pieces

  1. In a small sauce pan heat figs with sugar and water until softened. Drain reserving 3 tbsp liquid and puree in a mini-prep food processor until the consistency of preserves.
  2. Spread dough and press into cornmeal. Heat oven to 400 degrees and spread some cornmeal over the pizza stone.
  3. Spread fig spread over dough. Top with cheese and cress.
  4. Bake 15-20 or until dough is baked and cheese is melted. Remove from oven and top with uncooked prosciutto.


  1. I think the watercress is the only ingredient that caught me off guard when I read this. I do like the fig, brie, and proscuitto mix though. I think that looks like a great pizza. Thanks.

  2. It sounded incredible none the less. I like arugula on mine. But this looks awesome!