Hey guys! I’m back from Seattle (& BlogHer Food)… WHAT. A. TRIP. Update coming tomorrow for those of you interested in hearing all about it! 🙂 Needless to say, we food bloggers ate. our. way. through Seattle!!!
Anyhow, when I got home, I was utterly exhausted from taking the red-eye home and felt bloated from dehydration (Ya’ll – a glass of water was hard to come by in Seattle with all the Vino that was a’flowin!! FOR. REAL. hah)!
I wanted dinner, but I wanted something LIGHT. I know, I know, pizza isn’t typically considered “light”, but I promise you, this version really is!
No heavy sauce, just a thin layer of fig preserves topped with a sprinkle of goat cheese and some super duper thinly sliced prosciutto. It gets baked off until the cheese is melted and the prosciutto gets slightly crispy (OH. BABY), then it’s topped with a light lemony arugula salad!
You guys. Seriously, this hits the spot without feeling too heavy in your belly!
It’s in my top 5 favorite Pizzas along with:
Now, I’ve made a goat cheese and prosciutto pizza before and that one was really good… but, this one, is SO. MUCH. BETTER. It’s funny what a few minor tweaks can do! I added fig preserves instead of the honey and pears… and then swapped out arugula for the spinach – SO. SO. good.
I’ve made this twice in the past 2 weeks (once before my trip and once after) and I just can’t get enough!
Hope ya’ll enjoy it as much as we do, although I’m pretty certain you will! 😉
Fig, Prosciutto, and Goat Cheese Pizza
Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-25 minutes
For the Pizza:
1 lb pizza dough
5-6 tablespoons fig preserves/jam
4 ounces crumbled goat cheese
1/4 lb thinly sliced prosciutto
For the Arugula Topping:
3 cups arugula
1 tablespoon fresh lemon juice (about 1/2 a lemon)
1-2 teaspoon olive oil
1-2 teaspoon honey
1/4 teaspoon salt
fresh cracked black pepper, to taste
1/4 teaspoon thyme (optional)
Preheat oven to 475°F with pizza stone in the oven (heat a baking sheet in the oven if you don't have a pizza stone).
On a lightly floured surface, roll out pizza dough as thin as you can get it (about 14-15" in diameter) using a rolling pin. Pull pre-heated pizza stone (or baking sheet) out of oven using oven mitts (be careful - it is HOT). Sprinkle a light dustin of cornmeal in the shape of the dough, and carefully place dough on top the hot stone.
Evenly spread a thin layer of fig preserves over the entire pizza (leaving 3/4" border). Next, evenly disperse the crumbled goat cheese on top of the fig preserves and then add the slices of prosciutto in small mounds on top of that. Using oven mitts, place entire pizza stone back into 475° F oven and bake for 10-12 minutes (until cheese is melted and turning slightly golden in places) and the prosciutto begins to crisp. NOTE: Oven times may vary - mine only took 10 minutes b/c I used the convection option. Remove pizza from oven using a pizza peel (or pull the entire stone out using oven mitts).
Toss together arugula, lemon, olive oil, honey, thyme, salt and black pepper - and top pizza with this mixture. Slice and serve hot!