Prosciutto, Fig, and Arugula Pizza

• Meat

  • 1 Prosciutto

• Produce

  • 1 cups Arugula, fresh
  • 1 Garlic powder

• Condiments

  • 4 heaping spoonfuls Fig spread

• Baking & Spices

  • 1/4 cup Cornmeal
  • 1 package Pre-made pizza dough

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 6 7 1/4 inch slices Mozzarella, fresh

Found on kitchenswagger.com

Ingredients

• 1 package pre-made pizza dough
• 4-5 heaping spoonfuls fig spread
• Sliced prosciutto, as desired
• 6-7¼ inch slices fresh mozzarella (1 mozzarella ball)
• 1-2 cups fresh arugula (or to taste)
• 1 tablespoon olive oil, for crust
• Garlic powder, for crust
• ¼ cup cornmeal, for pizza peel

Directions

• Preheat the oven to 500° and place the pizza stone in the oven and let preheat for one hour.
• Meanwhile, roll out the dough into a 12 inch crust. Top with a light coating of evenly spread olive oil. Sprinkle with garlic powder if desired.
• Place a small handful of cornmeal onto the pizza peel and spread evenly to prevent the dough from sticking.
• Transfer the dough onto the peel. Spread the fig spread over the dough until lightly but fully covered. Add the mozzarella first and then top with the prosciutto.
• Slide finished pizza onto the pizza stone and bake for 10-15 minutes. Be sure to carefully watch the oven because all ovens will cook at different rates. Sometimes it will only take 10 minutes to fully cook.
• Remove from the oven, let cool, top with fresh arugula, and serve.