Friday, August 7, 2015

Fig & Bacon Jam Pizza with Goat Cheese and Crispy Prosciutto

Yesterday I showed you how to make this insanely grown-up gourmet version of jam using figs and bacon.  Now I am going to show you how to throw it on some pizza and call it dinner. While I know that this recipe is far from difficult, and you probably don't need me rambling on an on about how to throw a ball of flattened dough topped with minimal ingredients onto the grill and serve, but this pizza was just too good not to share with you. Sometimes less means more in terms of ingredients, allowing them all to shine. Small steps like shredding a ball of mozzarella instead of buying pre-shredded/bagged cheese can make all the difference. 5 ingredients is all you need (assuming you already made the jam) to have dinner on the table on your family asking for seconds and thirds.

 Fig & Bacon Jam Pizza with Goat Cheese and Crispy Prosciutto

  • 1 ball pizza dough
  • 2-3 tbsp. cornmeal for dusting
  • 1 cup freshly shredded mozzarella cheese
  • 1 cup Fig & Bacon Jam
  •  3-4 strips of prosciutto, torn into 2-inch pieces
  • 3 oz. goat cheese, crumbled
  • sliced basil for garnish (optional)

Preheat grill to 400 degrees. Stretch your pizza dough out into a large circle. Sprinkle corn meal onto a pizza stone and place the dough on top.  Sprinkle with the shredded mozzarella and place the stone with the pizza onto the grill. Cook for 5 minutes until the cheese has melted and the crust has begun to turn golden.

Using the back of a large spoon, spread the jam out to cover the entire pizza. Top with the torn prosciutto and crumbled goat cheese. Close the lid and cook for another 5-8 minutes until the pizza toppings are warmed through and the prosciutto is crispy.

Remove from the heat and allow to sit for 5 minutes before you slice and serve.

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