How about this recipe for Goat Cheese Fig and Prosciutto Pizza for a quick dinner? Creamy, salty and sweet — this pizza is all summer and more.
Total Time
45min
4.0
1 Rating
Author: Olive and Artisan
Servings:
2
Ingredients
Crust
•
1/2
cup
Warm
Water
•
as needed
Active Dry Yeast
•
1
tsp
Honey
•
2
tsp
Salt
•
1 1/2
cups
All-Purpose Flour
Toppings
•
1/2
cup
Whole Milk Ricotta Cheese
•
1/2
cup
Goat Cheese
•
2
Large
Figs
•
5
slices
Prosciutto
•
5
Cherry Tomatoes
•
4
Tbsp
Frozen Green Peas
•
4
Tbsp
Parmigiano-Reggiano
Finishings
•
to taste
Arugula
•
to taste
Honey
•
to taste
Balsamic Reduction
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
Place the Water (1/2 cup), Honey (1 tsp), and Active Dry Yeast (as needed) in a small bowl and let activate for 5-10 minutes.
3.
In a medium bowl, add the Salt (2 tsp) and All-Purpose Flour (1 1/2 cups). Once the yeast is foamy, add it to the flour mixture, and stir with a spoon until it comes together.
4.
Dump the dough onto a well-floured surface, and knead for about 2 minutes.
5.
Cover the dough, and let rest for 5 minutes.
6.
Roll out the dough into a thin circle, and transfer to a pizza stone or baking sheet. Let rest while you prep the toppings.
7.
Place the Whole Milk Ricotta Cheese (1/2 cup), Goat Cheese (1/2 cup) and a pinch of Salt in a food processor and pulse until smooth and creamy.
8.
Spread the mixture on the dough, then arrange the Figs (2), Prosciutto (5 slices), Cherry Tomatoes (5), Frozen Green Peas (4 Tbsp), and Parmigiano-Reggiano (4 Tbsp) over the top.
9.
Bake in the oven for 12-15 minutes.
10.
Finish with Arugula (to taste), an extra drizzle of Honey (to taste), and a drizzle of Balsamic Reduction (to taste).
Nutrition Per Serving
CALORIES
837
FAT
35.3 g
PROTEIN
45.7 g
CARBS
84.6 g
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