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.
Author: Olive and Artisan
Active Dry Yeast
Whole Milk Ricotta Cheese
Frozen Green Peas
Preheat the oven to 425 degrees F (220 degrees C).
Place the Water (1/2 cup), Honey (1 tsp), and Active Dry Yeast (1/2 tsp) in a small bowl and let activate for 5-10 minutes.
In a medium bowl, add the Salt (1/2 Tbsp) 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.
Dump the dough onto a well-floured surface, and knead for about 2 minutes.
Cover the dough, and let rest for 5 minutes.
Roll out the dough into a thin circle, and transfer to a pizza stone or baking sheet. Let rest while you prep the toppings.
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.
Spread the mixture on the dough, then arrange the Figs (2), Prosciutto (5 slices), Cherry Tomatoes (5), Frozen Green Peas (1/4 cup), and Parmigiano-Reggiano (1/4 cup) over the top.
Bake in the oven for 12-15 minutes.
Finish with Arugula (to taste), an extra drizzle of Honey (to taste), and a drizzle of Balsamic Reduction (to taste).
Nutrition Per Serving
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