Recipe courtesy of Linkie Marais.
- Pizza dough
- 6 large slices prosciutto (roughly chopped)
- 1 cup (240 ml) fig preserves
- 1 shallot (sliced)
- 1 clove garlic (chopped)
- 6 oz (170 g) goat cheese
- 1 cup (240 ml) arugula
- Corn meal
Set the EGG for indirect cooking with a convEGGtor and Pizza & Baking Stone at 600°F/316°C.
Roll or form dough into a circle and place on a Pizza Peel that has been lightly dusted with corn meal.
Spread fig preserves on top of pizza; top with shallot and garlic. Top with lumps of goat cheese and prosciutto slices.
Sprinkle corn meal onto the Pizza & Baking Stone and then move the pizza to the stone. Bake for 6 to 8 minutes or until the crust is golden and cheese is melted. Top with fresh arugula. Enjoy!
I discovered this pizza in St. Maarten’s. Had to figure out how to make a killer version. Fresh figs, Gorgonzola with the Prosciutto. Add arugula after cooking and top with balsamic reduction. Best pizza I have ever eaten.