Friday, October 29, 2010

80--- Prosciutto Arugula & Fig Pizza

This is my lovely friend Arin's recipe. It has such great flavor combinations, and it feels perfect for fall!

The sauce of this pizza is fig spread. Fresh figs are sometimes difficult to find (especially in Montana), and fig spread may be as equally difficult to find. My advice: KEEP LOOKING. You may have to go to a specialty market, but it is so worth it!

Figs are a great source of potassium and calcium. If you can find fresh figs, you should definitely try them! They are a lovely treat (yes, even out of Newton form).

Prosciutto Arugula & Fig Pizza
Serves 3-4

1 -10 oz pre-made whole wheat Italian style pizza crust OR whole wheat pizza dough, rolled thin and baked until firm (you can even use flatbread if you want to cut out a few more calories!)

5 oz fig spread (I used an all-natural one made by St. Dalfour)

3 oz prosciutto OR Canadian bacon slices, crisped in skillet

1 cup baby arugula leaves

2 tsp garlic powder

1/2 cup artichoke hearts (from a jar or can), blotted dry

4 oz mozzarella fresca ciliegine (small mozzarella balls- about 12, sliced in half)
3 oz cheve (goat cheese)

Preheat oven to 400 degrees. On prepared crust, spread fig spread and sprinkle with garlic powder. Next layer crisped prosciutto, arugula leaves, mozzarella ball halves, cheve, then artichoke hearts.

Cook for ~15-20 minutes, or until cheese is melted and crust is done to your liking. Allow to sit for 3-5 minutes. Slice into 6 slices and serve.

Nutrition Info per 1/6 pizza: 274 calories, 7 g fat, 3 g saturated fat, 14 g protein, 39 g carbohydrates

No comments:

Post a Comment