Best 3 Fresh Goat Cheese And Prosciutto Pizza Recipes

Are you craving a culinary adventure that tantalizes your taste buds and transports you to the heart of Italy? Look no further than "Fresh Goat Cheese and Prosciutto Pizza," a delectable dish that embodies the perfect balance of flavors and textures. Get ready to embark on a journey of culinary delight as we unveil the secrets to crafting this exquisite pizza, from selecting the finest ingredients to mastering the art of wood-fired cooking.

Here are our top 3 tried and tested recipes!

PROSCIUTTO AND GOAT CHEESE PIZZA

Prosciutto and Goat Cheese Pizza image

This Prosciutto and Goat Cheese Pizza tastes like something you might find at a restaurant, except at a fraction of the price. The flavor combinations of arugula, tomatoes, olive oil, prosciutto and goat cheese are hard for anyone to resist. Pillsbury™ Thin Crust Pizza Crust makes prep a dream, and you can have this tangy goat cheese pizza ready to serve in 30 minutes. Make it as a tasty appetizer or enjoy it as a no-fuss family meal. When it comes to goat cheese on pizza, this is the recipe you want to keep around.

Provided by Pillsbury Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
2 teaspoons olive oil
1/3 cup crushed tomatoes (from 14.5-oz can)
2 cloves garlic, finely chopped
1 1/2 cups baby arugula leaves
4 oz goat cheese (chevre), crumbled (1 cup)
1/2 cup thinly sliced prosciutto, torn (2 oz)
1 cup shredded mozzarella cheese (4 oz)

Steps:

Spray 15x10-inch or larger dark or nonstick cookie sheet with cooking spray. Heat oven to 400°F (425°F for all other pan types). Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Brush with olive oil. Bake 8 minutes.
Spread crushed tomatoes evenly over crust. Top with garlic.
Place arugula evenly over crust. Top with goat cheese, then prosciutto, followed by mozzarella cheese.
Bake 5 to 9 minutes or until crust is golden brown and cheese is melted. To serve, cut into 6 rows by 3 rows.

Nutrition Facts : Calories 290, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g

PROSCIUTTO AND GOAT CHEESE PIZZA

Prosciutto and Goat Cheese Pizza image

Provided by Sandra Lee

Categories appetizer

Time 18m

Yield serves 2

Number Of Ingredients 6

Ingredients

1 (10-ounce) fully baked, thick pizza crust
1/2 cup marinara sauce
1 cup shredded mozzarella cheese
1 (3-ounce) package thinly sliced prosciutto (deli section)
1 ounce soft fresh goat cheese, coarsely crumbled
2 tablespoons fresh basil, chopped

Steps:

Preheat oven to 425 degrees F.
Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.

FIG AND GOAT CHEESE PIZZA

Fig and Goat Cheese Pizza image

This can be used as a main dish or an appetizer. It contains dried figs, caramelized onions and tangy goat cheese on a homemade crust.

Provided by ASHLEY_S

Categories World Cuisine Recipes European Italian

Time 1h18m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup lukewarm water
1 (.25 ounce) envelope active dry yeast
3 cups all-purpose flour
1 teaspoon vegetable oil
1 teaspoon salt
8 dried figs
1 medium red onion, thinly sliced
1 tablespoon olive oil
1 pinch salt
1 teaspoon dried thyme
1 teaspoon fennel seeds
4 ounces goat cheese
1 tablespoon olive oil, or as needed

Steps:

Pour the water into a large bowl, and sprinkle yeast over the top. Let stand for a few minutes to dissolve. Mix in the oil, salt, and flour to make a dough. When the dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
Place the figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until the onions are a dark brown, 5 to 10 minutes. Stir in the thyme, fennel seed and figs, and remove from the heat.
Preheat the oven to 450 degrees F (220 degrees C). Punch down the pizza dough, and stretch into a circle about 1/4 inch thick. Place on a lightly greased pizza pan or baking sheet. Brush the surface lightly with remaining olive oil. Spread the onion and fig mixture over the crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
Bake for 15 to 18 minutes in the preheated oven, or until the crust has turned golden brown at the edges.

Nutrition Facts : Calories 629.9 calories, Carbohydrate 100.8 g, Cholesterol 22.4 mg, Fat 17.9 g, Fiber 8.3 g, Protein 18 g, SaturatedFat 7.2 g, Sodium 736.2 mg, Sugar 22.3 g

Tips:

For the best flavor, use fresh goat cheese. If you can't find fresh goat cheese, you can substitute crumbled feta cheese or ricotta cheese.
Use a good quality prosciutto. Look for prosciutto that is thinly sliced and has a deep red color.
Use a variety of toppings. In addition to arugula, you could also top the pizza with sliced tomatoes, roasted red peppers, or caramelized onions.
Don't overcrowd the pizza. Too many toppings will make the pizza soggy.
Bake the pizza at a high temperature. This will help the crust get crispy and the cheese melt.

Conclusion:

This fresh goat cheese and prosciutto pizza is a delicious and easy-to-make appetizer or main course. It's perfect for a party or a weeknight meal. The combination of sweet, salty, and savory flavors is sure to please everyone.