By Alison Needham
This is one of our favorite grown-up pizzas. The creamy goat cheese, spicy arugula and salty prosciutto pair perfectly with the sweet fig jam.
Prep time: 15 minutes
Total time: 30 minutes
Yield: serves 3-4
1 pound of fresh pizza dough
1 (8.5 ounce) jar of Dalmatia Fig Spread (found at Whole Foods) or other similar product
1 (5 ounce) log of goat cheese
1 (7 ounce) ball of mozzarella, sliced
1 (3 ounce) package of sliced prosciutto
1/2 (5 ounce) bag of arugula
Olive oil, for drizzling
1. Preheat the oven to 500 degrees one hour before you
plan to bake the pizza if you have a pizza stone (which should be on the bottom
rack of the oven). If you don't have a pizza stone, just heat it right before
you bake the pizza.
3. If you're cooking the pizza on a pan, lightly flour it and place dough in the pan at this time. If you are using a pizza peel, lightly flour the peel and set the dough on top of it now.
4. Spread the contents of the jar of fig spread evenly over the dough, leaving a one-inch border. Crumble the goat cheese over the spread. Place the slices of mozzarella evenly over the fig spread and goat cheese.
5. If using a peel, carefully shake the pizza back and forth over the peel to make sure it will easily slide into the oven. If it seems stuck, carefully lift the edge in a few places and blow some flour under it. Carefully shake it again. It should slide easily. If not, repeat with the flour. Slide the pizza into the oven directly on top of the stone. Bake for 10-15 minutes, until the crust is crisp and blistered. (If you're using a pan, just place the pan on top of the pizza stone).
6. Meanwhile, as the pizza bakes, toss the arugula with a couple of splashes of olive oil. Remove the pizza from the oven, top with prosciutto slices and arugula, slice into 8 slices and serve immediately.
Find more simple and seasonal meals at www.agirlamarketameal.com