Prosciutto and Goat Cheese Pizza
An Italian style prosciutto and goat cheese pizza with spicy tomato sauce, perfect for at-home date nights and special occasions.
Equipment
- Cast iron skillet 10-inch
Ingredients
- 270 grams Neapolitan-style dough ball at 60% hydration
- Spicy tomato sauce see below
- 2 ounces prosciutto chopped
- 4 ounces goat cheese crumbled
Spicy Tomato Sauce
- 7 ounces tomato puree
- 1 tablespoons chopped calabrian chili peppers in oil
- ½ tablespoons extra virgin olive oil
- 1 teaspoon crushed red pepper flakes
- ¾ teaspoons minced garlic
- ¾ teaspoons salt
Instructions
- Preheat oven to its hottest temperature (typically around 500 to 550 degrees F).
- Next, make the spicy tomato sauce. Add all the ingredients to a small saucepan and heat over medium low until steaming, about 8 to 10 minutes, stirring frequently. Then remove from heat and set aside.
- Flour a clean work surface and stretch the dough into a roughly 10-inch circle. Start by flattening it into a disc and gently pressing around the edges to form a small edge, then use two hands underneath the dough to stretch it from the center outwards. You can use two fists to gently coax it into shape, with your hands at a slight angle to let gravity help you.
- Once the oven is preheated and your toppings and dough are ready, open the oven slightly to let some heat escape and switch on the broiler to HIGH (make sure the oven rack is about 6-inches below the broiler). Close the oven door. Then, preheat a cast iron pan on the stove over medium-high heat for about 5 to 10 minutes.*
- Transfer the stretched dough to the hot cast iron and turn the heat to low while you quickly top the pizzas. First, top with 1 to 2 large spoonfuls of sauce, spreading it evenly into a thin layer. Then top evenly with the chopped prosciutto.
- Transfer the pizzas to the oven and cook under the broiler for about 2 to 4 minutes, or until the crust is golden around the edges. You may want to rotate the pans halfway through cooking to ensure they cook evenly.
- Transfer the cooked pizzas to a cooling rack and let cool for 2 to 3 minutes. Then, top evenly with goat cheese, then slice and serve hot.
Notes
Ingredient selection: A simple homemade pizza is only as good as the ingredients you choose! That's why we recommend making homemade Neapolitan style dough (we get our recipe from the Mastering Pizza cookbook - buy it here!) and our spicy tomato sauce. You also might want to splurge on your favorite cheese board-worthy goat cheese and prosciutto.
Spicy tomato sauce: You'll only end up using about half of the tomato sauce for 2 pizzas, so we recommend saving the rest in the fridge or freezer. You can make a spicy pasta or gnocchi with it later, or enjoy another round of these pizzas! It'll keep for up to 4 days in the fridge or up to 3 months in the freezer.
Notes on baking the pizzas: First, you'll want to make sure the cast iron pans are VERY hot before adding the dough - this helps crisp the crust and get the signature char of Neapolitan-style pizza on the bottom. Second, keep an eye on the pizzas as they bake, and pull them out when the crust is nice and golden. Third, don't stress too much if your pizza doesn't come out perfectly cooked the first time! Homemade pizza can be tricky and takes practice. The good news is, every time you practice you get to enjoy a delicious meal :)
Nutrition
Serving: 1 10-inch pizza | Calories: 308kcal | Carbohydrates: 6g | Protein: 15g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 856mg | Potassium: 313mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1033IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 2mg
