Plums With Prosciutto Goat Cheese Baby Arugula And Champagne Vinegar Food

GRILLED PIZZAS WITH PLUMS, PROSCIUTTO, GOAT CHEESE, AND ARUGULA

Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula image

The combination of prosciutto, plums, goat cheese, and arugula is seasonal, quick, and fresh.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Yield Makes 6 nine-inch pizzas

Number Of Ingredients 7

Ingredients

Cornmeal Pizza Dough
Extra-virgin olive oil
8 ounces soft goat cheese, crumbled
4 ounces prosciutto, cut into thin strips
2 large plums or apricots, pitted and cut into thin wedges
2 bunches arugula, trimmed
Coarse salt and freshly ground pepper

Steps:

Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with some of the cheese, prosciutto, and plums. Grill until toppings are hot and crust is cooked through, 3 to 5 minutes more.
Slide pizza with a large spatula onto a cutting board. Drizzle arugula with oil in a large bowl, and toss. Drizzle pizza with oil; top with some of the arugula (or serve it on the side). Season with salt and pepper. Repeat to make more pizzas.

GRILLED PIZZAS WITH PLUMS, PROSCIUTTO, GOAT CHEESE, AND ARUGULA

Grilled Pizzas with Plums, Prosciutto, Goat Cheese, and Arugula image

Yield makes six 9-inch pizzas

Number Of Ingredients 7

Ingredients

Cornmeal Pizza Dough (page 209)
Extra-virgin olive oil
8 ounces soft goat cheese, crumbled
4 ounces prosciutto, cut into thin strips
2 large plums or apricots, pitted and cut into thin wedges
2 bunches arugula, trimmed
Coarse salt and freshly ground pepper

Steps:

Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with some of the cheese, prosciutto, and plums. Grill until the toppings are hot and the crust is cooked through, 3 to 5 minutes more.
Slide the pizza with a large spatula onto a cutting board. Drizzle the arugula with oil in a large bowl, and toss. Drizzle the pizza with oil; top with some of the arugula (or serve it on the side). Season with salt and pepper. Repeat to make more pizzas.

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