Savory Apricot, Goat Cheese, and Prosciutto Pizza
Try this delicious pizza from chef Jeff Anderson
MAKES 2 PIZZAS
These pizzas require a 500° oven and ceramic pizza stone. Baking pan, pizza tray, grill, or other method may be used; check packaging for best results.
1 package (16 oz.) Safeway SELECT® Pizza Dough, cut in half
¼ to ½ cup flour for rolling
4 tbsp. Safeway SELECT® Apricot Jam
6 tbsp. Primo Taglio® Goat Cheese
About 3 tbsp. high-quality extra-virgin olive oil, O Organics® or California Olive Ranch
Pinch of red chile flakes, crushed
4 to 6 slices Primo Taglio Prosciutto
2 oz. O Organics® Baby Arugula
Splash of Safeway SELECT® Red Wine Vinegar
Pinch of kosher salt
Pinch of freshly ground black pepper
1. Preheat oven to 500°. Prepare dough by stretching each half into a 10-in. round.
2. Assemble pizza. Beginning in the middle and working out towards edges, spread jam over stretched dough (2 tbsp. per round), leaving ½ in. at edge free of jam. To each round: add 3 tbsp. cheese; drizzle with 1 tbsp. oil; and sprinkle with chile flakes to taste. Transfer rounds to oven using pizza peel or baking tray. Bake 8 to 10 minutes, until golden brown.
3. Top each pizza with prosciutto slices. Dress arugula with remaining olive oil, vinegar, salt and pepper, then mound in center of pizzas. Cut each round into 6 to 8 pieces and serve.