Prosciutto, Fig & Spinach Pizza

Some nights I imagine I’m on Chopped (perhaps my favorite of all shows on The Food Network) and decide to challenge myself based on featuring four random ingredients and transforming them into something that would delight the Chopped judges – or in this case me.  Okay guys, work with me here……

In my Chopped fantasy, Ted Allen asks me to open the basket and announces my four mystery ingredients:

  • Baby Spinach
  • Prosciutto
  • Dried Black Mission Figs
  • Hazelnuts

If you regularly watch Chopped, you’re likely thinking I got lucky – no gummy worms, eel or headcheese in my basket.  Keep in mind, if I were on Chopped (seriously on my bucket list) it would be a home-chef episode. For those shows they typically don’t give the contestants something that would send them running from the studio in tears.

Here’s what I decided to make with my basket ingredients:

Pre-heat the oven to 500 degrees, place your baking stone in the oven. Mix together a pizza crust mix (add water, olive oil, knead, cover rest for 10 minutes)  Place dried figs into boiling water to hydrate – set aside. Prepare the toppings – prosciutto,  chopped shallots, spinach, slice the figs in half. Using a cutting board with a dusting of corn meal and garlic powder, manipulate the pizza dough into the desired shape and thickness. Place the prosciutto, spinach, shallots, figs onto the unbaked crust, add red pepper flakes and top with shredded mozzarella and a drizzle of good olive oil.  Pull the heated baking stone from the oven and slide the pizza onto the stone.  Place in the oven for 10-15 minutes until the crust is nicely browned.  Remove from oven, top with chopped hazelnuts and cool for five minutes.  Slice and enjoy.

And yes, in my Chopped fantasy – the judges not only rave about my culinary skills but I’m offered my own show on The Food Network on the spot.  Of course, I humbly accept their accolades and realize I’m going to have to come out of retirement to do my show but this is a tradeoff I must make to follow my passion….