Pizza dough - recipe below
6 large slices prosciutto (roughly chopped)
1 cup (240 ml) fig preserves
1 shallot (sliced)
1 clove garlic (chopped)
6 oz. (170 g) goat cheese
1 cup (240 ml) arugula
1 cup warm water (105º to 115ºF)
1 teaspoon granulated sugar
1 teaspoon active dry yeast
3 cups all-purpose flour plus extra as needed
1 teaspoon table salt
1 teaspoon olive oil
Cornmeal for dusting
Pour the water into a liquid measuring cup, add the sugar, sprinkle the yeast over the warm water, and let sit for 5 to 10 minutes, or until the liquid becomes frothy. Pour the flour and salt into the bowl of an electric mixer fitted with the dough hook, add the yeast mixture, and mix on low speed until combined. Add the olive oil and continue to mix on low. Once blended, knead the dough on low speed for 5 to 6 minutes, until the dough becomes smooth and elastic.
Turn the dough onto a Big Green Egg dough rolling mat or a lightly floured surface and form into a ball. Place the dough in a well-oiled bowl and turn to coat with oil. Cover the bowl with plastic wrap and let sit for 1½ hours, or until doubled in size.
Turn the dough onto a lightly floured surface and knead briefly. Form the dough into a ball and, using a sharp knife, cut the dough into 4 equal parts. Shape each part into a disk and dust with flour.
Set the EGG for indirect cooking with a convEGGtor and Pizza & Baking Stone at 600°F/316°C.
Roll or form dough into a circle and place on a Pizza Peel that has been lightly dusted with corn meal. Spread fig preserves on top of pizza; add shallot and garlic. Top with lumps of goat cheese and prosciutto slices.
Sprinkle corn meal onto the Pizza & Baking Stone and then move the pizza to the stone. Bake for 6 to 8 minutes or until the crust is golden and cheese is melted. Top with fresh arugula. Enjoy!
Recipe courtesy of Linkie Marais. Photo courtesy of Big Green Egg.