Friday, April 20, 2012

Gourmet Bachelor Pizza

Pizza, the bachelor way. This recipe is quicker than a frozen pizza with a little forethought (i.e. taking out the dough to defrost it). And seriously, it's pretty classy to say: "I hand-tossed this pizza, because you were coming over, and I wanted to make something special." In actuality, pizza is my quick&lazy goto meal, because you can dress it the way you (or others want) and it only takes about 5 minutes to cook.

Duck Prosciutto Goat Cheese Pizza
Prep time: 30 minutes (cutting and tossing)
Bake time: 5 - 10 minutes

Frozen pizza dough, defrosted (from the Italian Centre, $3.98/4 dough balls)
Olive oil
Fig spread (or apple or pear jam)
Duck proscuitto (local supplier - Green Eggs and Ham - only in season for a month)
Proscuitto (from those cheap proscuitto ends)
Dried or fresh figs, sliced thin
Goat cheese (any sort, goat cream cheese, goat feta, locally produced Smokey Valley Goat Cheese)

Preheat oven with pizza stone on lowest rack to 500 degrees.

On a large wooden surface (I use a wooden cutting board), flour surface.
Roll or toss pizza dough ( into a large flat sheet (as thin as you like). *IMPORTANT*: Make sure that before topping, that the pizza easily slides around on the board, if not add more flour on the bottom.
Coat the edges of the crust with olive oil.
Spread fig spread or jam over the crust (sparingly if you don't like it too sweet).

Add thin slices of duck prosciutto and proscuitto.
Add fig slices.
Add goat cheese (I used feta, and you can be generous if you want).

When oven is preheated, slide pizza onto hot pizza stone.
Bake for 5 - 10 minutes (or until crust rises a little, and becomes golden brown).

I topped mine with lemon-dressed spinach after baking.

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