I surprised myself. I love arugula. I usually like healthy greens and veggies because I like the feeling I get after eating clean. But as strong and peppery as arugula is, I can’t seem to get enough of it. As long as it is paired with something sweet and something salt, as it is here. Truth is, I would opt for it whether it was good for me or not. Noteworthy: my boyfriend, whose favorite foods include pizza and macaroni and cheese, adored this pizza, arugula and all.
-Fresh, washed baby arugula
-About 1 ½ C gorgonzola cheese crumbles, (more or less to taste)
-1 package prosciutto
-10-12 plump ripe black mission figs
-4 tbs balsamic vinegar
-5 tbs olive oil
-1 tbs cream or milk
-1 tsp Dijon mustard
-1 Pilsbury thin pizza crust
1.) Roll out the pizza crust on a large greased cookie sheet. Bake at 400 for 5-6 minutes.
2.) Sprinkle gorgonzola on crust. Bake for 5-6 minutes to melt the cheese. Meanwhile, slice figs into sixths and toss in 1 tbs balsamic vinegar.
3.) Lay prosciutto slices over pizza and place fig pieces evenly over that. Bake for a final 5-8 minutes or until crust is done and figs are warm and look shiny. Meanwhile, mix, olive oil, mustard, milk (or cream) and remaining vinegar in a large bowl. Add arugula, salt and pepper. Toss.
4.) When pizza is done, pile high with the dressed arugula. Slice, and enjoy!
This was seriously one of the best things I’ve ever made. I ate way more than I should have, but I just couldn’t bring myself to say no to that last piece! It definitely tasted like pizza but also reminded me of a hearty panini. Good thing I made it with thin crust!