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White pizza with figs, ham, mozzarella and balsamic vinegar glaze
This elegant white pizza combines the creamy richness of mozzarella fiordilatte with the delicate sweetness of fresh figs and the savory depth of prosciutto crudo. Finished with fresh basil, a drizzle of olive oil, and Monari Federzoni Balsamic Vinegar Glaze, it offers a perfect harmony of flavors. Light yet indulgent, this pizza is an irresistible choice for any occasion.
ingredients
| 1 600 g durum wheat pizza base |
| 120 g of prosciutto crudo |
| 300 g mozzarella fiordilatte cheese |
| 4-5 fioroni figs |
| fresh basil |
| Monari Federzoni Balsamic Vinegar Glaze |
| Olive oil |
| Black pepper |
what you will need
Classic Taste
directions
Knead the risen dough and divide it into two equal parts. Roll each one out with your hands inside two rectangular baking sheets that have been freshly greased with olive oil, creating a 2-cm raised edge. Let rest for 10 minutes. Bake in the preheated oven at 220° for 8-10 minutes.
Remove from the oven, lay on top the shredded mozzarella, which you have meanwhile drained in a colander to remove as much whey as possible. Add a grind of pepper and bake in the preheated oven at 220° for 5-6 minutes. Withdraw, let cool and top the pizza with the sliced figs, prosciutto, a drizzle of oil, basil leaves and Monari Federzoni Balsamic Vinegar Glaze. Serve immediately.
