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This is hands down one of my favorite combinations for pizza. I call it PFA Pizza for short. I suggest you make a couple pies because when you taste it you will want to go for seconds, thirds and more…
I use fig spread instead of the traditional sauce which imparts a good deal of sweetness. The prosciutto crisps in the oven almost like bacon and the peppery taste of arugula is to die for.
The cheese we use is fresh goat cheese. It goes very well with the fig and the arugula and finally, the pièce de résistance is the Parmigiano-Reggiano crowning this magnificent pie.
Remember to use our pizza dough. It is super easy to make and you can make it in advance. You can use your own or a store-bought dough but I assure you it is not going to be that good
- 1 Pizza dough ball
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Fig Spread
- 6 oz Goat Cheese
- 6 oz Prosciutto di Parma
- 1½ cups Baby Arugula
- Parmigiano-Reggiano to taste
- Preheat oven to 550 degrees Fahrenheit
- Dust pizza dough with flour and stretch into a 14-inch round and transfer to a pizza peel or baking sheet
- Spread the olive oil. Start at the border and work the oil towards the center of the pizza
- Spread the fig spread from the center out. Leave a 1-inch border
- Crumble the cheese into small pieces and arrange it on top
- Layer the prosciutto
- Bake for 6 to 7 minutes
- Slice the pizza and layer the arugula over the hot pie
- Grate Parmigiano-Reggiano to taste and serve
042013
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