The Best Pizza. Ever.

Bold statement? Yes. But if you’re a fan of great ingredients, including goat cheese, prosciutto, arugula, figs and more, you’ll fall head over heels for this pizza!

I’m also taking my first stab at writing this blog post using the app on my iPhone for WordPress. Hopefully it turns out well!

Anyways, I have quite a few friends that love to cook as much as I do. And I love it. Besides the girl friends I get together with about once a month, my neighbor downstairs cooks as well. We decided to make a delicious pizza combining all the elements of a dinner at Tria we had a few weeks before.

The result? Excellence.


We used store bought crust from Whole Foods and their freshest produce. I don’t shop there often, but for something like this, no skimping!

If you have a pizza stone, use it. If not, whatever baking sheet you have lurking in your cabinets will do the trick. We use a square cookie sheet.

Hope you enjoy this as much as we did 🙂


Pizza with Figs, Proscuitto and Goat Cheese

1 ball of pizza dough, room temperature
6 slices of proscuitto, shredded
5-6 cremini mushroom caps, very thinly sliced
1/2 of a sweet onion, thinly sliced into half moons
3-4 oz. goat cheese
4-5 black mission figs, sliced 1/4″ thick
2 handfuls of baby arugula
Olive oil for drizzling
Some flour and cornmeal for dusting and rolling out dough

Preheat your oven to 500 degrees. Place your pan of choice in so it heats up.

While the oven is getting hot, prepare your ingredients and your dough. On a clean work surface, sprinkle a small handful of flour. Place your dough down on top and sprinkle with more flour. Using a rolling pin or your hands, roll the dough out into the approximate shape of your pan, until it is about 1/2″ thick.

When the oven is preheated, take out your pan and sprinkle with a couple of tablespoons of cornmeal. Carefully place the dough on top.

Drizzle with a couple tablespoons of olive oil until the dough is moist but not wet. Place mushrooms, onions, goat cheese and figs around the dough, leaving a 1/2″ border. Sprinkle with salt and pepper.

Place in the oven for about 15-20 minutes or until the crust sides and bottom and a nice golden brown (or until your desired doneness).

Take out of the oven and sprinkle on baby arugula and proscuitto. Slice into pieces and serve!

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