Prosciutto, Mozzarella and Fig Pizza

Lorraine Pascale
Recipe courtesy of Lorraine Pascale
Show: Simply Baking Episode: Time to Bake

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4

Average Rating:

Total Reviews: 4

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  • on May 31, 2014

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    Exquisite

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  • on February 16, 2013

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    I did an attempt to this recipe. I used my basic pizza dough (Lars Barmen, not this one. It just has a bit more oil in it.
    I used dried figs, because I couldn't get fresh ones. I held to much back on the mozzarella, should've put more on. I used a napoletana salami, instead of the prosciutto. And I did not use basil. Tried to make a tomatosauce from fresh tomatoes. As I am in norway, even the imported tomato is out of season, and too dry to make a proper pizza sauce. All in all, it became a disaster. But the taste was like heaven.

    Even with all these modifications the result was out of this world. I can only imagine how the original recipe will taste like, but that is what I base my number of stars on. =

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  • on March 17, 2012

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    What a fantastic combination of flavors, love the sweet/salty combo. Easy recipe. Definitely will make again.

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  • on December 27, 2011

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    Just ok for us three, Recipe was confusing with the amount of water. Would not make again. Thought it was strange to not "bloom" the yeast.

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