¼lb.Prosciuttothinly sliced--enough to cover the pizza (I ordered 1/2 lb. at the deli and had plenty leftover)
1cuparugula
1teaspoonbalsamic reduction
Instructions
Preheat oven to 400. Place parchment paper on large baking sheet.
On a lightly floured surface, roll the puff pastry to about a 12x16 rectangle. Place the puff pastry on the parchment paper and brush with olive oil. Prick holes in the puff pastry with fork.
Bake the puff pastry 15-20 minutes until lightly browned top and bottom. If you don't cook it long enough the pizza may get a little soggy. Remove puff pastry from oven.
Mix the fig jam and the balsamic vinegar with a fork until blended. Brush the jam mixture over the pizza. Sprinkle the thyme, salt and pepper over the jam.
Spread the caramelized onions over the jam. Sprinkle the cheese over the pizza.
Place pizza back in oven for about 5 minutes or until cheese is melted. Remove from oven and immediately lay prosciutto slices over the cheese. Scatter the arugula over the prosciutto and drizzle with balsamic reduction. Cut into small squares and serve immediately.