From Anik’s Kitchen: Pizza with Cherry Tomatos, Arugula, Prosciutto & Goat Cheese
[click to enlarge
So you still have a ration of pizza dough left in the fridge… how about this variation for today?
Pizza with Cherry Tomatos, Arugula, Prosciutto & Goat Cheese
- 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
- 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.