prosciutto, mascarpone, and spinach pizza with balsamic glaze


On a trip to San Francisco a couple of years back, we had dinner at Wolfgang Puck’s restaurant, Postrio, located in the Prescott Hotel in Union Square.  We sat at the bar and ordered two of Puck’s wood-fired pizzas – the Smoked Salmon with dill and crème frâiche and the Prosciutto & Figs with balsamic, mascarpone cheese, and  truffle oil. The Smoked Salmon quickly became his signature pizza when he opened the original Spago’s in 1982.  It was a huge hit with the Hollywood crowd who couldn’t get enough of the smoked salmon topped with caviar.  Although Postrio’s version omitted the pricey roe, it was still a great pizza.  However, what stole the show was the other pizza we ordered, the Prosciutto and Figs.  This is still one of the best pizzas I’ve ever had.  I mean, who wouldn’t love this?!  Just imagine it – chewy pizza dough with a base of mascarpone cheese covered with a generous amount of prosciutto and arugula drizzled with a balsamic glaze and truffle oil. Right after inhaling that pizza, while still sitting there at the bar, I wrote all the ingredients so we could try replicate it as best we can when we got home. Continue reading

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