Strawberry Prosciutto Pizza
A quick housekeeping note before we get to the pizza: As many of you probably know, Google Reader will be shutting down on July 1st. If you follow along via RSS feed, make sure that you have a new reader in place before then! After trying out a few, I decided to go with Feedly – and love it so far. But before you make your own choice, there are some great articles out there comparing different options, like this one. And now moving along to the food!
I have been on a bit of a strawberry binge lately. I have this obsessive need to buy them every time I go to the grocery store. This probably has something to do with the fact that up until recently the fruit around here has been terrible. So now I obviously need to make up for lost time. I figure at least it’s strawberries and not cookies.
So while out to eat recently, my husband and I shared dates that were stuffed with goat cheese and wrapped in prosciutto. We liked the flavor combination a lot and that prompted me to create this pizza. Because we already discussed my need to incorporate strawberries into everything right now.
And let me tell you, this strawberry prosciutto pizza does not disappoint. The sweetness of the strawberries goes oh so well with the tang of the balsamic, the spicy kick from the arugula and the saltiness of the prosciutto. The mozzarella and goat cheese are an added bonus. This pizza has that light and fresh feeling, which is something we look for this time of year.
Cheesy pizza combined with strawberries? Don’t mind if I do.
Yield: 1 large pizza
Strawberry Prosciutto Pizza
Recipe for strawberry prosciutto pizza. A fresh and light pizza for summer. Sweet strawberries pair with spicy arugula, salty prosciutto and cheese.
- 1 ball pizza dough
- 1 tablespoon olive oil, for brushing
- ¾ to 1 cup freshly shredded mozzarella
- ½ cup diced strawberries
- 1 teaspoon balsamic vinegar
- 1 to 2 ounces goat cheese, crumbled
- 3 to 4 slices prosciutto, each slice cut or torn in half
- handful or two of arugula, ripped into bite-sized pieces
- Preheat the oven to 500 degrees. Place a pizza stone on a lower rack in the oven and allow the stone to heat for at least 30 minutes.
- Place the pizza dough on a lightly floured surface and allow the dough to relax for about 10 minutes (but no longer than 30). Roll out and shape the dough and then transfer to a piece of parchment the size of your pizza stone that has been lightly dusted with cornmeal.
- Brush the pizza dough with the olive oil. Sprinkle the dough evenly with the mozzarella. In a small bowl, toss together the strawberries and balsamic vinegar, and then top the pizza with this mixture. Finally, top with the goat cheese.
- Bake for 10 to 12 minutes, until the crust is golden and the cheese is bubbly. As soon as you remove the pizza from the oven, lay the prosciutto slices on the pizza. Top with the arugula. Let the pizza cool for a few minutes, then slice and serve.
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