Posts tagged ‘goat cheese’

December 14, 2011

Proscuitto, Goat Cheese and Arugula Pizza

 

Homemade pizza is just about one of the best things out there to make.  It’s really not that hard to make, but with a little attention to detail and the correct balance of quality and quantity of ingredients, you can really make some spectacular pizzas in the comfort of your own home.  This particular pizza is my most favorite and I always get requests to make it.

The pizza’s origin was from a similar pizza I had three years ago in a restaurant in Sonoma, California that just blew me away.  It was so fresh and so tasty that I had to replicate it.  The recipe that follows is from my many test runs to perfect this pizza.  Go ahead and try it…you won’t be disappointed.

 

Proscuitto, Goat Cheese and Arugula Pizza

Ingredients:

  • Homemade or store bought pizza dough (enough for two pizzas)
  • 8 oz.    Prosciutto di Parma, thinly sliced
  • 6 oz.    Goat cheese, crumbled
  • 18oz.   Italian cheese blend, grated (Trader Joe’s makes a great blend with Parmesan, Asiago, Fontina, and Provolone called Quattro Formagi)
  • 6-8oz.  Arugula leaves
  • Salt and Pepper, to taste

Directions:

Pre-heat oven to 450 degrees.

Roll dough out to a nice, round pizza shape and place on pan.  The aerated pizza pans work great for this to give the pizza a nice, crisp crust.   Place pizza crusts in oven and allow to cook, until just barely starting to brown, about 8 minutes.  This is an important step to ensure that the pizza crust is nice and crisp and not flimsy in the end. Remove from oven and set aside.

Sprinkle grated Italian cheeses evenly over the slightly cooked crust, not piling to thickly; just enough to cover.  (Note: I have experimented with brushing the cooked crusts lightly with olive oil, and although it adds a nice flavor, it makes the pizza a bit to greasy)  Next, place torn pieces of sliced prosciutto and crumbled goat cheese on the pizzas.  Sprinkle with a little salt and pepper.

Place pizzas in hot oven and bake for 8-10 minutes until cheese is bubbly and just starting to brown on the edges.

Remove pizza and cut into slices.  Top with arugula and serve.