Fig and Prosciutto Pizza with Goat Cheese and Balsamic Glaze

This unique pizza combines the sweetness of figs with the saltiness of prosciutto, creaminess of goat cheese, and a tangy balsamic glaze for a truly memorable flavor experience.

Ingredients:

• 1 pizza dough (homemade or store-bought)
• 2 tablespoons olive oil
• 150g goat cheese, crumbled
• 6-8 fresh figs, thinly sliced
• 100g prosciutto, torn into pieces
• 60g arugula
• 2 tablespoons balsamic glaze
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 220°C (425°F). If you have a pizza stone, place it in the oven while preheating.
2. Roll out the pizza dough on a lightly floured surface to about 30cm (12 inches) in diameter.
3. Brush the dough with 1 tablespoon of olive oil, leaving a 1cm border around the edge for the crust.
4. Sprinkle about two-thirds of the crumbled goat cheese evenly over the oiled dough.
5. Arrange the fig slices over the goat cheese, distributing them evenly.
6. Tear the prosciutto into small pieces and scatter them over the figs.
7. Sprinkle the remaining goat cheese over the top.
8. Carefully transfer the pizza to the preheated oven (or pizza stone if using) and bake for 12-15 minutes, or until the crust is golden and crispy.
9. While the pizza is baking, toss the arugula with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
10. Once the pizza is done, remove it from the oven and let it cool for a minute or two.
11. Top the pizza with the dressed arugula.
12. Drizzle the balsamic glaze over the entire pizza.
13. Slice and serve immediately.

Things to avoid:

1. Don’t overload the pizza with toppings, as this can make the crust soggy.
2. Avoid using figs that are overly ripe, as they can make the pizza too wet.
3. Don’t add the arugula before baking, as it will wilt and lose its freshness.
4. Be careful not to burn the crust while waiting for the cheese to melt.

Alternatives:

• If fresh figs are not available, you can use dried figs soaked in warm water for 30 minutes, then drained and sliced.
• Prosciutto can be replaced with thin slices of cooked ham or bacon.
• For a vegetarian option, omit the prosciutto and add some toasted pine nuts for crunch.
• If goat cheese is not to your liking, you can use ricotta or a mild blue cheese.
• Arugula can be substituted with baby spinach or mixed salad greens.

Topping recommendations:

• Sprinkle some chopped fresh rosemary or thyme over the pizza before baking for an aromatic touch.
• Add some chopped walnuts or pecans after baking for extra crunch.
• Drizzle some honey over the pizza along with the balsamic glaze for added sweetness.
• Garnish with some lemon zest for a bright, citrusy note.
• For heat lovers, add some thinly sliced fresh chili peppers or a sprinkle of red pepper flakes before baking.

Enjoy your homemade Fig and Prosciutto Pizza with Goat Cheese and Balsamic Glaze!