Raspberry, Goat Cheese and Prosciutto Pizza

Pizza has always been one of my favorite foods.  I’ll take it in any form: delivery to homemade, burned to undercooked, thin crust to thick, I love pizza.  However, as with any other food, I have my preferences.  Pepperoni and fresh mozzarella, chicken and pineapple and my all-time favorite: goat cheese and prosciutto with some form of fruit.

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The tangy but sweet flavor of the fruit melts so deliciously into the tart goat cheese all topped off with crispy bits of salty, smoked ham in the form of prosciutto.  The pizza I happened to make this afternoon added arugula to the mix, something green to make me feel like I’m eating more than carbs on top of carbs.

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I started by pre-baking the crust so it held up to the rest of the toppings.  In this case I used store-bought, but there are plenty of homemade pizza dough recipes online that whip up in a jiff and are usually preferable to store-bought.  I slathered it with a little olive oil and salt and pepper to give it a good base, then popped it in the oven.

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Once puffed and starting to get stiff I pulled it out, and, using a spoon, I smooshed the interior circle down to form a sort of crater (smoosh being the technical term, here).  This creates a crust around the edge that crisps up nicely while holding the toppings in place in the middle.

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Soft goat cheese is spread inside the crater, fresh arugula is sprinkled on top followed by ripped up pieces of prosciutto then dotted with raspberries and a final sprinkling of salt and pepper.

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It all goes back in the oven for fifteen minutes, or until the edges are a slightly darker brown.

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This pizza is tart, so be prepared, but once you’ve tried it I promise you’ll never go back to the standard pepperoni again.  Or at least not until it calls your name from the online delivery form.

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A couple of notes: I only used half of the pizza dough I bought from the store, so if you’re using the whole dough I’d recommend doubling the ingredients.  Also, if your dough has been sitting in the fridge make sure you leave it sitting out for about 20 minutes before trying to stretch it out, or you’ll end up with holes, both in the dough and on your head from pulling out your hair in frustration trying to roll out stiff, cold dough.

Raspberry, Goat Cheese and Prosciutto Pizza

1/2 ball of Pizza Dough, either store-bought or homemade
1 T Olive Oil
2 oz Goat Cheese
1 cup Arugula
2 slices Prosciutto (about one ounce)
1/2 cup Raspberries
salt and pepper

Preheat the oven to 400°.  Roll the dough out to your desired level of thickness, then smear the tablespoon of olive oil on top of the pizza and sprinkle with salt and pepper.  Bake for 10 minutes, less if your crust is thin.  Once the crust is puffed and starting to harden, take it out of the oven and, using a spoon, push down on the middle of the dough.  Venture out from the middle towards the edge, pushing down with the spoon to reduce the puffiness, but leave about a 1-inch border around the middle.  Spread the goat cheese on the middle of the dough, then sprinkle with the fresh arugula.  Tear the prosciutto into bite-sized pieces and add on top of the arugula.  Top with the raspberries then more salt and pepper.  Pop back into the oven for 10-15 minutes depending on how well-done you like your pizza.  With mine, the edges were just starting to brown and the raspberries were softened but not falling apart.  Let cool for as long as you can stand it then cut in your desired pizza shapes.  Serves 1-2 people if you’re normal, serves just one if you’re me.