Fig, Mortadella, & Arugula PIZza

If you're catching on to my flavor palate of choice, its sweet & savory. Last week's Dang Good Hammy Sammy, inspired by my favorite  fig, proscuitto and arugula pizza, had me really craving the actual pizza. I've been a little mortadella obsessed recently thanks to my girl Molly Baz, and figured subbing in morty-d for the proscuitto would be home run - not to mention way less expensive since it's basically fancy bologna and you can get it at the deli counter. In addition to subbing in morty-d I also added some capers over the top to get crunchy & cripsy in the oven and add a little pop of tanginess in every bite. I love capers, but if you don't this pizza will be just a good without them. Same rules apply for the fig jam - if fig jam isn't your jam (hehe) , pick a different jam or even go for a traditional tomato sauce base. I forgot to take a picture of this one becuase it looked too good to not eat immediately, but trust me that this pizza is a banger blowout!

Serving: 1 za

Ingredients:

• 1 ball of fresh Pizza Dough (I user GF fresh dough, but any pre-cooked crust works too)

• .5 lbs Mortadella - (Prosciutto works too)

• Fig Jam

• 2-3 slices Provolone

• 2 cups shredded Mozzarella

• 2 Cups Arugula

• 2 Tbs Capers

• 1 lemon

• Salt

• Pepper 

• Olive Oil

Equipment Needed:

• Pizza Cutter

• Pizza Pan / Baking Sheet

• Oven

Instructions:

1. Do some prep:

   • • Gather all ingredients

2. Preheat oven to 350°

3. Sprinkle some flour on a flat surface and roll out your dough evenly into a circle. If you don’t have a rolling pin, a water bottle or wine bottle work too! Sprinkle some flour onto your rolling mechanism so it doesn’t stick to the dough.

4. Transfer the rolled dough onto a pizza pan or baking sheet, brush or drizzle your dough lightly with olive oil

5. Build your pizza by dolloping the dough with fig jam and evenly spread. Sprinkle ~2 cups of shredded mozzarella on top of the fig jam. Next, tear 2-3 slices of provolone and layer those on top of the mozzarella. Tear 2-3 slices of Mortadella and distribute evenly over the cheese. Evenly distribute ~2Tbs of capers over the top.

6. Transfer pizza to the oven and cook for 8-12 minutes or until your cheese is bubbly and the crust is lightly browned.

7. Pull out of the oven and let cool for ~5 mins.

8. Combine ~2 cups of arugula with the juice of 1 lemon, salt, and pepper to taste. Give the mixture a toss and sprinkle on top of your pizza.

9. Cut your pizza and serve with a crisp glass of white wine!