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Gourmet Bannock Pizza with Prosciutto, Fig & Raspberry Glaze
Prep: 15 minutes
Cook: 20 minutes
Servings: 2-3
Pizza Night, Redefined
Why order out when you can create a truly gourmet pizza at home? This recipe uses a large, pan-fried bannock as a unique and flavourful crust—no yeast or long rising times required. The toppings are a sophisticated blend of salty prosciutto, sweet fresh figs, and tangy goat cheese, all brought together with a drizzle of a homemade balsamic-raspberry glaze.
Materials
- For the Bannock Crust: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/4 cup cold butter (cubed), 1 cup milk, 1 tbsp olive oil
- For the Toppings: 4 oz prosciutto, 4 fresh figs (quartered), 4 oz goat cheese (crumbled), 1 cup arugula
- For the Raspberry Glaze: 1/2 cup balsamic vinegar, 1/4 cup fresh or frozen raspberries, 1 tbsp honey
Preparation
- Make the Glaze: In a small saucepan, combine the balsamic vinegar, raspberries, and honey. Bring to a simmer over medium heat, crushing the raspberries with a spoon. Let it simmer for 8-10 minutes, or until it has reduced by half and thickened. Strain through a sieve to remove seeds and set aside.
- Prepare Bannock Dough: In a large bowl, whisk together flour, baking powder, and salt. Cut in the butter until it resembles coarse crumbs. Stir in the milk to form a soft dough.
- Shape the Crust: On a floured surface, pat or roll the dough into a 12-inch circle, about 1/2-inch thick.
Cooking
- Cook the Bannock Crust: Heat the olive oil in a large (12-inch) cast-iron skillet over medium heat. Carefully place the dough in the skillet and cook for 6-8 minutes per side, until golden brown and cooked through. Remove from skillet.
- Assemble and Broil: Preheat your oven's broiler. Place the cooked bannock crust on a baking sheet. Top with the crumbled goat cheese and prosciutto. Broil for 2-3 minutes, watching carefully, until the cheese is softened and the prosciutto is slightly crisped.
- Add Final Toppings: Remove from the broiler and top with the quartered fresh figs and fresh arugula.
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Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.