Fig Prosciutto Pizza

• Meat

  • 1/2 lb Prosciutto

• Produce

  • 1 cup Arugula, leaves
  • 2 tsp Thyme, fresh

• Condiments

  • 4 tbsp Fig preserves

• Baking & Spices

  • 1 envelope Active yeast, dry
  • 4 cups Bread flour
  • 1 Oil and flour
  • 1 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 4 tbsp Pine nuts

• Dairy

  • 6 oz Goat cheese, soft
  • 2/3 cup Mozzarella

• Liquids

  • 1 Water

Found on aspicyperspective.com

Ingredients

• water
• 1 envelope dry active yeast
• 2 tablespoons olive oil
• 4 cups bread flour
• 1 1/2 teaspoons salt
• Extra oil and flour for prep
• 4 tablespoons Fig preserves
• 1/2 pound prosciutto, sliced into thin ribbons
• 1 cup arugula leaves
• 6 ounces soft goat cheese, crumbled
• 2/3 cup shredded mozzarella
• 2 teaspoons fresh thyme
• 4 tablespoons pine nuts
• Salt and Pepper

Directions

• For dough: Place ½ cup of warm water in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 1/4 cups of room-temperature water, plus the oil and salt. Using a bread hook, mix on low, adding the flour a little at a time. “Knead” in the mixer for 2-3 minutes until well combined but tacky. Oil a large bowl. Place the dough in the bowl and turn it to cover the dough in oil. Cover the bowl tightly with plastic wrap and allow the dough to rise for 2 hours. When to dough is more than double the original size, punch it down and place it on a floured work surface. Divide into two equal pieces. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mounds. Either roll from the middle out, or hand-stretch the dough to a large 18 inch circle. Be careful not to tear the dough. Place both pizza crusts on pieces of parchment paper and liberally oil the pizza crusts. Allow the crusts to rest. Preheat the oven to 500 degrees F, and place two round pizza stones or two flat cookie sheets on the middle two racks to preheat. Spread half the fig preserves over each pizza crust. Top each crust with sliced prosciutto, fresh arugula, crumbled goat cheese, shredded mozzarella, fresh thyme, and pine nuts. Sprinkle with salt and pepper. Then bake for 8-10 minutes, until the crust is bubbly. Cut and serve!