Prosciutto, Goat Cheese and Jalapeno Pizza

I’ve shared with you my love for pizza many, many times.  And now I am expressing my love for this wonderful dish yet again.  I love, love, love pizza.  It’s a blank canvas that is just waiting to painted with a variety of sauces and toppings; traditional, maybe even toppings that are a bit out of the norm and yes, even toppings of the sweet variety.  Your imigination is the limit! 

As much as I love traditionally topped pizzas, I’m always up for trying pizzas with unique toppings and flavor combinations.  I also enjoy finding inspiration from other recipes and using that inspiration for topping options.  These particular pizza toppings remind me of an “upscale” jalapeno popper; peppers, cheese and a little meat.  Wow, doesn’t that sound amazing? 

 I couldn’t assemble this pizza fast enough.  From the first time I layed eyes on it on Erin’s blog I knew I had to make it.  My excitement was shared equally by Spencer, as well.  As soon as I told him about this pizza he quickly and immediately asked, “So, when are we having it?”  I used the same whole wheat crust that I used with this pizza; it’s full of flavor and lends a little more heartiness to the meal.  I also used fresh jalapenos from our garden and fresh tomatoes to make the marinara sauce; did I mention I love summer and all the fresh veggies?!?  The flavors of this pizza married together perfectly; sweet, salty, tangy, buttery and slightly sweet.  It was love at first bite!  Excuse the corn-y-ness, but it really was.  It didn’t take long for this pizza to be completely devoured.  And at the end, Spencer was asking when we would be having it again!  Yes folks, it’s that good!  Be sure to put this on your menu for your next pizza night! 

Proscuitto, Goat Cheese and Jalapeno Pizza

 Ingredients:

Pizza dough (homemade or store bought)
Olive oil
1/4 Cup marinara (homemade or store bought)
1/3 Cup mozzerella cheese, shredded
1/4 Cup provolone cheese, shredded
2 Fresh jalapenos, sliced*
1/4 Cup (2oz) crumbled goat cheese
3 oz prosciutto, sliced or roughly torn apart*
Salt and fresh cracked black pepper, to taste
Freshly grated parmesan cheese, to taste
Red pepper flakes, optional
Honey, optional

Directions:

Preheat oven to 450.  If using a pizza stone, place in oven to preheat as well.

Place pizza dough on a floured surface and gently stretch and roll to desired size and shape.  I formed a rectangle for a more rustic feel.  Sprinkle pizza stone with cornmeal and place streched dough on stone. Lighlty drizzle the dough with olive oi and place in oven and allow to bake for 3 minutes.

Remove the dough from the oven and spread marinara equally over the dough.  Top the marinara with part of the mozzerella, part of the provolone, followed by a portion of the sliced jalapenos and the prosciutto.  Add the remaining mozzerella and provolone and layer the remaining jalapenos and prosciutto.  Top with goat cheese and sprinkle with salt, freshly crack black pepper and red pepper flakes.  Lightly drizzle with honey, if desired.  Return to the oven for an additional 12-15 minutes, until the cheese has melted and is golden.  Allow to cool for 1-2 minutes before slicing.  Slice the slightly cooled pizza, top with freshly grated parmesan if desired and enjoy!

*To reduce the heat of the jalapenos remove the stems by cutting the top of the pepper and soak in a bowl of ice water for 2 hours before using.  To reduce the heat even more, remove the seeds before soaking in water.

* Pancetta can be used interchangably with the proscuitto.

Recipe source: barely adapted from Erin’s Food Files