From Anik’s Kitchen: Pizza with Cherry Tomatos, Arugula, Prosciutto & Goat Cheese
[click to enlarge appetite image]
So you still have a ration of pizza dough left in the fridge… how about this variation for today?
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Pizza with Cherry Tomatos, Arugula, Prosciutto & Goat Cheese
Ingredients:
- 1 portion of pizza dough (see yesterday’s post)
- 15-20 cherry tomatoes, halved
- arugula leaves, anything from 30 pieces upward
- 3-4 slices of prosciutto or any other smoked ham
- 75g schmand/crème fraîche/half-and-half
- 2 dashes of salt
- 7g goat cream cheese
- 1/2 tsp. honey
- a few sprigs of thyme or 1/2 tsp. dried thyme
- a bit of freshly ground black pepper
Instructions:
- If you use pizza dough from the fridge, take it out of the fridge at least one hour before rolling it out.
- When that hour has passed, roll out the dough (again, it should fill a tray, give or take).
- Blend the cream (Schmand, if you have) with the goat cream cheese, honey and thyme leaves. Add the two dashe sof salt.
- Spread the mixture evenly across the rolled out pizza crust with the back of a tablespoon.
- Place the halved tomatoes on the pizza, cut side facing upwards (if they are facing downwards, too much liquid seeps into the pizza and makes it soggy)
- Tear the prosciutto into pieces and place it in between the tomato halves.
- Season with just a hint of black pepper.
- Bake in the oven at 220°C for 25 minutes.
- After baking, add the arugula, cut into stripes.
- Cut up and serve the pizza.
- Sidenote: I know pizza is a matter of near religious proportions. I prefer mine with a thin (“Italian”) crust and only few toppings, so that I can taste and savor each of them. I also use little cheese (I don’t like it when it overpowers the other components) – this recipe doesn’t even need mozzarella due to the goat cheese – but if you like your pizza with more toppings, and more tightly packed, and with more cheese, please adjust ad libitum. I just can’t vouch for the crust not getting soggy if you add a lot more ingredients or layers, but in that case, you’re probably better off with an Chicago-style crust recipe.
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Crème fraîche instead of Schmand? (which I had to look up – not familiar)
…or sour cream. That works pretty well, too.
Schmand is something very German (solid, 24% fat), I think. – The eternal issue of milk products being a little different in every country!
Pizza is very fattening. Fortunately I don’t have access to this yummy looking stuff nor the competence to make it.
Ah, but it always depends on the recipe. Apart from the relatively small amount of cheese/sour cream, this one doesn’t even have any fat and thin crusts are fairly easy on carbs.
I think pizza gets its bad image from preprocessed tomato sauce, thick crusts and lots and lots of cheese. Not that thre is anything wrong with the latter two, it’s just not my taste.
Have had plenty of generic pizza am rarely tempted and in no danger of consuming the poisonous stuff. This is something entirely different and the benign nutritional implications make it only that much more likely that I would consume to excess. Therefore still hold (on balance … I guess?) that I can’t get my paws on the stuff.
hmm, i was wandering around here looking for something but now i forgot… and then there’s this slice of pizza, now i hungry
this slice of pizza gets me everytime…