PizzaTV’s Brian Hernandez steps through the looking glass to make the Mad Hatter, a recipe provided by Brittany Saxton of 600 Downtown in Bellafonte, Ohio.

Featuring tart cherries, fig jam preserves, prosciutto, fresh mozz, shredded mozz, Parmesan and a drizzle of balsamic reduction glaze, it’s a delightful mix of savory, tart, peppery and sweet flavors that blend into something magical.

Ingredients:

16 oz. dough ball (stretched to 14″)
EVOO
8 oz. shredded mozzarella
2 oz. fresh mozzarella (sliced)
2 oz. fresh arugula
2 oz. tart cherries
7 small dollops of fig jam preserves
10 slices of prosciutto
1.5 oz. shredded Parmesan
balsamic reduction glaze

Directions:

Brush the crust with EVOO base. Top with shredded and fresh mozz, then add arugula, tart cherries and dollops of fig jam preserves. Bake at 575 degrees for 7-10 minutes or until crust is golden-brown. Post-bake, add slices of prosciutto and shredded Parmesan. Drizzle with the balsamic glaze.