This simple pizza with a base of sweet and sticky fig jam, piled with smokey speck, creamy Brie and peppery wild arugula makes a delicious holiday appetizer.
If speck is unavailable, prosciutto will work as a substitute. (Speck is similar to prosciutto, it’s cured ham served sliced paper thin, but speck is slightly smoked before it’s aged giving it bold flavor.)
When making pizza for guests I always make my dough a day in advance and store it, refrigerated overnight so I can minimize prep. I have variations of the ingredients used for topping this pizza in my kitchen at all times so it makes it easy to pull it together.
Par-baking the crust of the pizza before adding the toppings leaves the crust crispy.
Prepare dough according to recipe or let rise if needed.
Place pizza stone on the grill or in the oven and heat to 500ºF.
Divide the dough in half and on a lightly floured surface, working one half at a time, roll out each half of dough into about a 10-inch circle. The dough should be fairly thin.
Place the dough on top of the pizza peel lined with parchment paper. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
Rub the olive oil over the pizza dough including the edges. Use a pizza peel to slide the dough with parchment paper underneath it onto the preheated pizza stone. Cook until the crust is a pale brown and bubbly, about 6 minutes.
Spread the jam over the dough and arrange the slices of Brie on top followed by the speck. Bake until the Brie has melted and the crust is golden brown, about an additional 6 minutes.
Top with arugula then cut into equal slices. Serve immediately.
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