Hi guys, I wanted to share another pizza recipe that me and my husband are crazy about. It has so many different elements of textures and flavors, including a fruity twang, a dash of pepper and freshness from the arugula, salty from the prosciutto, sweet from the honey, and a creamy texture from the goat cheese. It’s delicious, so you should try it ASAP! As I’ve said with all of these recipes, it took me a few times to get it just right, so don’t give up if it doesn’t turn out perfect the first time 🙂
- 1oz plain goat cheese
- 2 oz shredded or grated mozzarella
- 1 cup plus 1/4 cup arugula
- 1/4 cup extra virgin olive oil
- Sea salt, per taste
- 6 oz prosciutto (I buy a half pound from the deli)
- 1 tsp honey (thinned out with a few drops of water)
- 9oz frozen pizza dough, thawed
- 2 Garlic cloves
- 1 lemon
- Preheat the oven to 375°F.
- Add ice water to a medium sized bowl, and set aside.
- Add water ( 1/2 cup) to a medium pot, bring water to a boil.
- Once boiling, Add garlic cloves and 1 cup of wild arugula.
- After 30 seconds, drain and immediately add to ice water to stop cooking.
- When cool, remove arugula and garlic and, using paper towels, squeeze out excess water.
- In a blender (I use my mini bullet) puree cooked arugula, garlic cloves, extra-virgin olive oil, and a pinch of sea salt until garlic is blended well (you don’t want to bite into a huge chunk of garlic) . Set aside.
- Roll out the pizza dough until it is about 12 inches across.
- Spread a heaping tablespoon or two of the pesto over the pizza dough. Distribute mozzarella and goat cheese throughout dough. Add a few pinches of salt per taste.
- Bake pizza for 15 to 25 minutes, until cheese is melted and crust is golden brown and bubbling.
- Remove pizza from oven, drizzle the thinned honey over the pizza and top with remaining 1/4 cup of arugula.
- I always add a few squeezes of fresh lemon juice into the arugula to help balance the flavor because it does have a peppery taste, but try not to overpower it with too much Acidity.
- Slice pizza into sizes per your shape preference and add prosciutto onto each piece.