Figgy Pizza with Arugula and Goat Cheese
If you want to make from-scratch dough, make a ½ recipe of ours (See Grilled Zucchini Pizza with Feta and Olives.)
Serves: 4 small pizzas
  • 1 pound storebought or homemade pizza dough
  • ⅓ cup fig jam
  • ½ cup dried figs, cut into small dice
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons rice wine vinegar, divided
  • 8 thin slices (about 4 ounces) prosciutto
  • 4 cups factory-washed arugula (3½ to 4 ounces)
  • 3 ounces crumbled goat cheese (about ¾ cup)
  • ¼ medium red onion, sliced thin
  • Salt and ground black pepper
  1. Adjust oven rack to lowest position and heat oven to 450 degrees.
  2. Cut dough into 4 more or less equal pieces; stretch each piece into an approximate 12- by 3½ to 4-inch rectangle and placing them all crosswise on a large cornmeal-coated baking sheet.
  3. Mix jam and figs with 2 tablespoon each of the oil and vinegar; spread a portion over piece of dough.
  4. Bake until crisp and golden brown, 10 to 12 minutes.
  5. Remove pizzas from oven; drape a portion of prosciutto over each pizza; return to oven and continue to bake until prosciutto curls, 2 to 3 minutes longer.
  6. Meanwhile, toss arugula, goat cheese, and onion with remaining tablespoon of olive oil and a generous sprinkling of salt and pepper.
  7. Add remaining balsamic; toss to coat again.
  8. Remove pizza from oven, top with salad and serve.
Recipe by Three Many Cooks at