Fig, Fennel, and Prosciutto Pizza with a Shallot Cream Sauce

The rampage of figgy foods continues! As I looked for inspiration for other fun, new things to do with figs, I chanced upon an amazing looking fig and fennel pizza that I knew I had to try. I changed things up a bit and was quite pleased with the outcome. Its one thing to say that I love pizza, but I really loved this pizza.

Fresh figs, fennel bulb, prosciutto, and leek for toppings, roasted shallot cream sauce, and gruyere–yeah, what’s not to love in that mix? These might sound like a lot of big flavors to all have together, but they really all have a phenomenal affinity for one another. Figs and the anisey sweetness of fennel, figs and prosciutto, figs and cheese, figs and the sharpness of shallot and leek–they are all fantastic on their own, and taken together all at once, it was one cohesive, sweet, salty, savory, nutty, intense flavor. Underneath it all were two other important flavors that I thought would help brighten things up a bit: lemon zest and rosemary. Try explaining this pizza to your friends–if this doesn’t snob up pizza and get you some odd looks, I don’t know what will (well, maybe I do). If you love fresh figs, set some time aside this weekend and try this pizza. Seriously.

  • Dough (good for 2 pizzas, or one thick crust)
    • 3 cup flour
    • 1 cup warm water
    • 2 tsp extra virgin olive oil
    • 1.75 tsp active dry yeast
    • 1.5 tsp honey
    • 1 tsp salt
  • Roasted Shallot Cream Sauce
    • olive oil
    • 1 shallot
    • 3/4 cup white wine
    • 1 cup heavy cream
    • salt
    • pepper
  • 1 leek
  • 1 fennel bulb
  • ~0.5 lb gruyere, shredded
  • 0.25-0.5 lb prosciutto, thinly sliced and chopped
  • ~18 figs, halved/quartered (i used 6 of each black mission, kadota, brown turkey)
  • fresh rosemary, 1-2 sprigs, chopped
  • lemon zest

First, you need to make your pizza dough, let it proof, and all of that good stuff.

While you wait for the dough to be ready for action, you can prep all of the other pizza components. Dice up the fennel bulb (save the fronds for another day–they work as an herb), finely mince the pale part of a leek, stem and halve the figs, zest the lemon, grate/shred the gruyere, chop up thin slices of prosciutto, and finely dice the rosemary leaves. Whew, have a drink.

Now the roasted shallot cream sauce requires a roasted shallot. The idea for the sauce is very much like a roasted garlic cream sauce I made a while back, so to start, lop off the top of a shallot, rub with a bit of olive oil, wrap tightly in tin foil, and roast it at 400°F in the oven for about 40 minutes.

While the shallot is roasting, sauté the diced fennel for about 5 minutes in olive oil. Then, deglaze the pan with 3/4 cup of white wine. Braise this (simmer covered on low heat) until the shallot is done roasting, which for me, was somewhere around 30 minutes or so.

When the shallot is done, remove the fennel from the pan (leave any liquid behind–top it off with more wine to bring it back up to about 3/4 cup) and set it aside. Heat up the white wine and add the cream, salt, and pepper. Warm this up over medium heat and squeeze the pulp out of the roasted shallot into the pan. Simmer this for about 15 minutes and puree it in the food processor. Simmer further until you’re happy with the texture (it should be somewhat thick) of the sauce and set this aside. Adjust seasoning to taste.

And now, the rest of the toppings. Sauté the diced leek for about 5 minutes in olive oil to soften them up, add the figs for about 2 minutes and set this aside.

And now, we can get moving on putting the pizza together. I cooked my pizza on a stone, and doing this requires about 45 minutes or so of preheating at the highest temperature you can get your oven (for me, 500°F) to warm the stone up.

Toss and shape your dough to be pizza sized. Work quickly–spread out the shallot sauce (leaving a border of unsauced dough for the crust) and sprinkle on the lemon zest and rosemary.

And now pile on the rest. Spread the fennel, figs, leeks, prosciutto, and cheese. Get this in the oven for 10 minutes.

Once time is up, the crust should just be coloring, the cheese bubbly, and things should smell great. Let the pizza cool for a bit, cut yourself a slice, and dig in. Enjoy!

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41 Responses to “Fig, Fennel, and Prosciutto Pizza with a Shallot Cream Sauce”

  1. sunita Says:

    Yumm…and those are some really gorgeous pictures :-)

  2. Joan Nova Says:

    There’s nothing wrong with building on tradition, especially when it includes figs, fennel, gruyere and proscuitto. I think anything you put on pizza dough is good, the only caveat is quality ingredients like yours. . …funny link to ‘maybe I do’, which just proves my point.

  3. Lydia (The Perfect Pantry) Says:

    Maybe this should be called the “never too much of a good thing” pizza?! So many interesting flavors going on!

  4. noble pig Says:

    Now that is gourmet pizza, especially with the sauce…yum.

  5. Sam Says:

    That looks like an amazing pizza!

  6. Hélène Says:

    What a great creation. You’re a genious when it comes to food.

  7. mikky Says:

    it really looks great… must taste so good too… :)

  8. pam Says:

    I have had pizza three times this week, and I am sure that none of them tasted (or looked) as good as this!

  9. heather Says:

    yum! shallot cream sauce ranks high on my list of favorite sauces! and i love proscuitto… i do a cantaloupe and proscuitto pizza a lot in the summer. this combination looks amazing, too! i’ll bet it’s delicious with figs!!

  10. Susan at Sticky,Gooey,Creamy,Chewy Says:

    Holy pepperoni! That is one fabulous pizza! That fig/fennel/prosciutto combo is phenomenal!

  11. Alexa Says:

    This looks like a wonderful pizza. I love all the flavors and textures. Super tasty!

  12. mikky Says:

    mike, award waiting for you… thanks for all the lovely recipes…

  13. the caked crusader Says:

    wow – you’re getting so adventurous. I have to admit that the phrase “shallot cream sauce” got me salivating. I think i could probably drink it!

  14. kittie Says:

    What great flavours you’ve got going on here – really well thought out, it must’ve been fantastic!

  15. RecipeGirl Says:

    shallot cream sauce? gruyere? YUMMM!

    I was just looking at a pizza recipe w/ figs yesterday and put it aside thinking I might not be able to find good fresh figs anymore. Will have to check out my little Farmer’s Market to see if they’re still around.

  16. grace Says:

    i’m convinced that melted cheese is the most picturesque of all foods. what a gorgeous and extremely unique pizza. :)

  17. Ivy Says:

    This is the most unusual pizza I have come across to but the flavours do pair together so it does make sense.

  18. Sandie Says:

    Heaven help me! There isn’t a flavor in this recipe that fails to appeal to or intrigue me. Where did you find this?

    Seriously, which do I like more: that amazing crust, the divine cream sauce, or all those tempting toppings?! Wish I were enjoying a slice of this now!

  19. clumbsycookie Says:

    Where do you live Mike? I was thinking, can I come over for dinner, let’s say… everyday?

  20. Nate Says:

    Wow, that looks and sounds like an excellent pizza!

    Saved to delicious.

    Thanks for stopping by and commenting on our blog!

  21. Lynn Says:

    I make pizza every week so I’m always on the lookout for something new to try. This looks fabulous!

  22. Haley Says:

    This looks like a pizza you would find on the California Pizza Kitchen menu. I love your topping choices! I’ll have to try this out soon.

    I would love to include your recipe in our pre-loaded Demy, the first and only digital recipe reader. Please email if you’re interested.

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  23. Bunny Says:

    Move or cheese and pepperoni!!! WOW!!

  24. zenchef Says:

    What an incredible combination of flavors! Wow. I wish my corner pizzeria would deliver one just like this one. I gotta try this. Like i really gotta try this! Nicely done Mike.

  25. Deeba Says:

    Oh yes, what’s not to love in this Mike. Fabulous flavours & the torture of varieities in figs is more than I can bear! Especially love the shallot cream sauce. What a delightful change from the regular tomato! *SIGH*

  26. Maria Says:

    Looks like a great slice of pizza! Wonderful flavors going on!

  27. Toni Says:

    Oh, you be bad………so baaaad! I literally just decided today that maybe it was time to get back into baking bread, and now you tempt me with this. Do I love figs? Do I love fennel? Do I love prosciutto? Would I have ever thought of putting these 3 together on a PIZZA???? WOW!!

  28. Aran Says:

    wow mike… this looks amazing!

  29. Susan from Food Blogga Says:

    Oh, I’m so glad you liked the pizza, Mike. And the roasted shallot cream sauce is a heavenly addition. I’ll have to try next time now! It would be fabulous on pasta too.

  30. Marie Says:

    You sold me on this Mike! Wow!!

  31. Paula Says:

    Yumm now that’s my kind of pizza. too bad fresh fig are over in my area…next year!

  32. nina Says:

    Where, oh where do you find these ideas Mike? All your recipes have just such an interesting twist! Magnificent.

  33. [eatingclub] vancouver || js Says:

    This looks absolutely sensational! I’m all over that shallot cream sauce.

  34. Kattie Brink Says:

    Nice post on the topic. I am saving this! ty

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