Prosciutto, Apple, and Goat Cheese Pizza

• Meat

  • 6 slices Prosciutto

• Produce

  • 1 Apricot drizzle
  • 2 cups Arugula
  • 3 Basil, large leaves
  • 1 Garlic glove
  • 1/2 Granny smith apple

• Condiments

  • 1 1/2 tbsp Apricot preserve
  • 1 Goat cheese sauce
  • 1 tbsp Honey
  • 1 tsp Mayonaise

• Baking & Spices

  • 1 1/2 tsp Active dry yeast
  • 1 1/2 cups All-purpose flour
  • 1 Pizza dough
  • 1/4 tsp Salt
  • 2 pinch Salt and pepper
  • 1 Toppings

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 oz Goat cheese
  • 1/2 cup Goat cheese
  • 1/3 cup Heavy cream

• Liquids

  • 1/2 cup Water

Found on crestviewkitchen.com

Ingredients

• PIZZA DOUGH
• 1/2 cup warm water
• 1 1/2 teaspoons active dry yeast
• 1 tablespoon honey
• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• APRICOT DRIZZLE
• 1 1/2 tablespoon apricot preserve
• 1 teaspoon mayonaise
• pinch of salt and pepper
• GOAT CHEESE SAUCE
• 4 ounces goat cheese
• 1/3 cup heavy cream
• 3 large basil leaves
• 1 garlic glove, crushed
• pinch of salt and pepper
• TOPPINGS
• 6 slices prosciutto, or enough to cover entire pizza
• 1/2 Granny Smith apple, very thinly sliced
• 2 cups arugula
• 1/2 cup crumbled goat cheese

Directions

• To make the pizza dough: Combine the water, yeast, and honey in a large bowl. Mix it well and let it sit for about 10 minutes, until it starts to become foamy. Add the flour, salt, and olive oil. Stir with a wooden spoon until a ball starts to form. It will still be sticky. Scoop out onto a floured surface and knead for a few minutes, sprinkling with flour until the dough starts to firm. Form the dough into a ball and place back into the bowl. Lightly drizzle with olive oil, turning the dough ball to cover evenly. Cover the bowl with a towel and place in a warm area to rise for about an hour. While the dough is rising, make the apricot drizzle. Put the apricot preserve into a small, microwavable bowl and microwave on high for 20 seconds. Remove and add the mayonnaise and salt and pepper. Mix well with a spoon. Set aside. To make the goat cheese sauce, put 4 ounces of goat cheese, heavy cream, basil, garlic, salt, and pepper in a small sauce pan over medium heat. Stir with a whisk until the goat cheese melts and the sauce is completely smooth. Continue to whisk for an extra 2-3 minutes, or until the sauce thickens slightly. Remove the garlic clove and basil leaves. Set aside. Once the pizza dough is ready, preheat the oven to 450 degrees. Prepare a large baking sheet with olive oil. Use a rolling pin to roll the dough out on a floured surface. If it is too sticky, dust with flour until it rolls smoothly. Roll the dough into a 12 inch pizza and place on the prepared baking sheet. Spoon some of the goat cheese sauce into the dough, saving the extra to later use as a dip for the pizza crust. Place the prosciutto in a single layer until the dough is covered. During baking the prosciutto will shrink so it is okay if it goes to the edge of the dough. Bake in the oven for 10 minutes, or until the crust is brown and cooked through. Pull out of the oven and top with the apple slices, arugula, and crumbled goat cheese. Finish with a light drizzle of the apricot sauce and a sprinkle of black pepper.