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.
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