Sunday, May 15, 2011

Pizza With Fig Jam, Prosciutto, Gorgonzola, Balsamic, and Arugula

Arugula, another leafy salad green that is full of vitamins A and C and low on any unnecessary calories. Many people describe arugula as bitter while others may say it has a peppery,  mustard-like taste. Arugula is known by many names, such as rugola, rucola, roquette, garden rocket, Roman rocket, or Italian cress. You can always use arugula for salads, but you might want to mix in other greens to tame this peppery green. In this recipe though, the fresh, peppery green adds important vitamins and phytochemicals to the homemade pizza. Remember, for this recipe you can buy crust at the stores or us the recipe that is already posted on this blog. I hope you enjoy this pizza and the many different flavors it brings with it.
The "Pizza"

Pizza With Fig Jam, Prusciutto, Gorgonzola, Balsamic, and Arugula
Cornmeal, for sprinkling
1-pound pizza dough (Or enough dough for a good sized pizza)
2 cups crumbled Gorgonzola cheese (About 4-6 ounces)
1/2 cup Fig Jam (bought at Whole Foods)
1 tablespoon balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon dijon mustard
8 thin slices of prosciutto or sausage
8 cups arugula
  1. Preheat oven to 450° F.  Sprinkle rimless baking sheet generously with cornmeal.  Roll out dough on floured work surface to the size of a pizza; transfer to prepared pizza stone or pan. 
  2. Spread fig jam over prepared crust.  Sprinkle gorgonzola over the fig jam evenly. Sprinkle with pepper.
  3. Bake pizza for about 10-12 minutes.
  4. Then immediately add the prosciutto (or sausage) for the last 5 minutes of baking. Bake pizza till it is golden brown.
  5. During this time, you can whisk the balsamic vinegar, olive oil, and Dijon mustard together. Then add the arugula and toss to cover.
  6. Take the pizza out when done and mound the arugula on top. 
  7. Cut into pieces and serve.

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