Entrees

Pizza with Arugula, Prosciutto and Fig Jam

Name: Pizza with Arugula, Prosciutto and Fig Jam
Yield: Makes 1 pizza, 8 slices
Cuisine: [Ldw.value.EnumValue;@1ec92acb

Makes 1 pizza, 8 slices

View Recipe

Pizza with Arugula, Prosciutto and Fig Jam

Makes 1 pizza, 8 slices

Gourmet pizza that anyone can make.

Nutritional Information per slice:Calories 255 (30% from fat)
carb. 37g
pro. 11g
fat 9g
sat. fat 3g
chol. 16mg sod. 716mg
calc. 36mg
fiber 4g

Ingredients

Nonstick cooking spray or 1 tablespoon extra virgin olive oil
1 pound pizza dough, room temperature
¼ cup fig jam
¼ pound prosciutto, thinly sliced
3 ounces goat cheese
1 cup baby arugula

Preparation

Set the oven to Convection Bake at 450°F. Allow to preheat for 10 to 15 minutes.
Generously coat the Baking Tray with nonstick cooking spray or olive oil. Put the pizza dough on the tray. Spread out the dough to evenly cover the entirety of the tray.
Spread the jam evenly on the dough, leaving a 1-inch border for the crust (lightly coating the dough with olive oil can help with spreading the jam evenly). Top with the prosciutto and goat cheese.
Put the Baking Tray into Rack Position 1. Bake for 8 to 10 minutes until cheese is melted and lightly brown and the bottom crust is golden. It is recommended to turn the tray halfway through baking time for best results.
Remove pizza and top with the arugula. Let arugula slightly wilt for 2 minutes before serving.

*Baking pizza on a baking/pizza stone gives you the crispiest crust; similar to pizza prepared in a brick oven.Go to Cuisinart.com for details on how to purchase.