Saturday, March 21, 2009

Proscuitto Goat Cheese Pizza

The creaminess of the goat cheese is the perfect counter to the saltiness of the prosciutto on this pizza. I added the sun dried tomatoes for the benefit of my roommate Rachel who loves them, but they really elevated this pizza. Finally, I had a leek in my fridge, and its gentle, garlicky flavor was just the subtle hint this pizza needed.

Prosciutto Goat Cheese Pizza

1 package pizza dough

1/2 cup tomato sauce
1 tablespoon butter
1/2 cup sliced leeks
3 cloves garlic, minced
4 ounces fresh spinach leaves
1/4 cup sun dried tomatoes, packed in oil
1/3 pound prosciutto, sliced and lightly pan fried
3 ounces chevre, crumbled
Salt and pepper to taste

Roll out pizza dough and spread tomato sauce over it. Heat a small skillet on medium heat and melt butter. Saute leeks, garlic and spinach for 2 or 3 minutes. Spread over pizza. top with sun dried tomatoes, prosciutto and chevre and season with salt and pepper. Cook in a 425 degree oven for 15 to 20 minutes, until crust is golden.


Anonymous said...

This looks like a gift from Jesus himself.

PS - my word verification is "winprize"...WHERE IS MY PRIZE, WOMAN?!

Jodi said...

This sounds delicious....if you like cured meats with delicious cheeses, you MUST check out Inoteca Vespaio some Sunday for lunch. I went this weekend and I become downright Pavlovian thinkin about it!

jessica said...

i've made something very similar. this recipe rocks. you should also try fig paste, goat cheese and grilled chicken!

Erin said...

Hi Lindsay. It was great meeting you at Dillon's last night. I added you to my blog list!

Anonymous said...

I love prosciutto and goat cheese on a pizza. The one I typically make has pineapple but I absolutely love the idea of sun dried tomatoes instead. I will have to try this combo out the next time I make grilled pizza.

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Joan Stepsen
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