Strawberry and Arugula Salad Pizza
Strawberry and Arugula Salad Pizza is a deliciously different pizza. I start this pizza by making fresh pizza dough in my bread machine. Then, I top the pizza with fig preserves and Italian fontina cheese. Next, I bake the pizza for about twenty minutes. Just until it’s brown and bubbly. Then, I top the pizza with arugula, prosciutto, strawberries, and balsamic glaze. All in all, it’s a really yummy pizza.
The Equipment Needed
- A Bread Machine- I use my Zojirushi bread machine to make the dough.
- A Pizza Stone- For a crisp crust, bake your pizza on a pizza stone.
- A Pizza Peel- Use a pizza stone to put the pizza in the oven and take it out again.
- A Food Scale- For perfect pizza results, please weigh your flour.
- A Salad Spinner- Use this to dry your arugula.
The Ingredients Needed for Strawberry and Arugula Salad Pizza
- Flour- Use all purpose flour for the pizza dough.
- Yeast- Be sure and use active dry yeast. Don’t use quick rise yeast.
- Fig Preserves- Use a good quality fig preserve. I used the Stonewall Kitchen brand.
- Fontina Cheese- Be sure and use Italian fontina, not Swiss.
- Prosciutto- Use a good quality prosciutto.
- Arugula- Select baby arugula. I like the Earthbound Farms brand.
- Balsamic Glaze- You can find this at your supermarket with the vinegars.
How I Made my Pizza
- First, I made my pizza dough. Actually, I made it the day before I baked my pizza. It’s important to weigh your flour and measure all your ingredients carefully.
- Next, I spread the dough with the fig preserves and sprinkled on the fontina cheese.
- Then, I baked the pizza for about twenty minutes.
- Finally, I took the pizza out of the oven and topped it with the arugula, strawberries, prosciutto, and balsamic glaze.
If you love pizza, you need to try this Strawberry and Arugula Salad Pizza.
Strawberry and Arugula Salad Pizza
Pizza crust topped with fig preserves, Italian fontina cheese, prosciutto, arugula, balsamic glaze, and strawberries.
Equipment
- Bread Machine
Ingredients
For the Dough:
- 1 cup water
- 1 tbsp. extra virgin olive oil
- 3 cups all-purpose flour
- 1 tsp. honey
- 1 tsp. salt
- 2 tsp. active dry yeast
For the Pizza Toppings:
- ¼ cup fig preserves
- 1½ cups Italian fontina, shredded
- 3 ounces sliced prosciutto
- 1 cup strawberries, halved
- 1 tbsp. Balsamic reduction
Instructions
For the Pizza Dough:
- Put all the ingredients in your bread machine, in the order suggested by the manufacturer. Select the dough cycle.
- When the dough cycle ends, using your fingers, push out half the dough on a parchment covered pizza peel. Brush with olive oil and cover with plastic wrap. Let rise thirty minutes. Save the rest of the dough for another use.
- Top the dough with the fig preserves and the cheese.
To Finish the Pizza:
- Preheat the oven to 425 degrees. Heat the pizza stone for thirty minutes, and then, slide the parchment and dough onto the stone. Bake for twenty minutes.
- Remove the pizza from the oven and top with the arugula. Then, add the prosciutto and strawberries. Drizzle with the balsamic glaze.
Tried this recipe?Let us know how it was!
