This Sweet And Savoury Pizza Makes For A Perfect Entree Or Appetizer, Easy To Make And Sure To Please Your Guests. It Pairs Well With Riesling, Moscato, Chenin Blanc, Rosé, Lambrusco, Grenache And Zinfandel Wines.
1/4 Cup Extra Virgin Olive Oil + More For The Bowl
2 – 1 Pound Balls Pizza Dough
3 Apricots, Pitted And Cut Into 8 Pieces Each
1 – 3 ounce Log Goat Cheese, Crumbled
Freshly Ground Black Pepper
4 Slices Prosciutto, Torn
1 Cup Arugula Leaves
Lightly grease a bowl.
Knead dough together just until combined and smooth.
Place in prepared bowl; cover and let rest in a warm place, 1 1/2 to 2 hours.
Roll and stretch dough to fit a 10″-x-15″ jellyroll pan.
Cover and let rest in a warm place, 25 to 30 minutes.
Preheat oven to 425 degrees Fahrenheit.
Press fingertips into dough making small indentations.
Drizzle oil over dough – allowing some to seep under dough.
Top with apricots and goat cheese, pressing lightly into dough.
Season with salt and pepper.
Bake until golden brown, 25 to 30 minutes.
Cool, in pan, on a wire rack for 15 minutes.
Transfer to a cutting board.
Top with prosciutto and arugula.
Drizzle with the Balsamic reduction.
Cut into 12 pieces.
Yield: 8 To 10 Servings
Balsamic Reduction Ingredients
1 Cup Balsamic Vinegar
1 Tablespoon Sugar
Yield 1/3 Cup
Balsamic Reduction Method
In a small saucepan, combine vinegar and sugar.
Bring to a boil.
Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
Remove from heat and let sauce thicken as it cools.