Description
A delicious pizza topped with Brie, fig jam, and speck, finished with fresh arugula.
Ingredients
Scale
- ½ pound pizza dough
- 2 tablespoons extra-virgin olive oil
- ⅓ cup fig jam
- 6 ounces Brie, (cut into slices)
- 4 ounces speck
- 1 handful wild arugula
Instructions
- Prepare dough according to recipe or let rise if needed.
- Place pizza stone on the grill or in the oven and heat to 500ºF.
- Divide the dough in half and on a lightly floured surface, working one half at a time, roll out each half of dough into about a 10-inch circle. The dough should be fairly thin.
- Place the dough on top of the pizza peel lined with parchment paper. If you do not have a pizza stone/peel then prepare the dough on a lightly greased baking sheet.
- Rub the olive oil over the pizza dough including the edges. Use a pizza peel to slide the dough with parchment paper underneath it onto the preheated pizza stone. Cook until the crust is a pale brown and bubbly, about 6 minutes.
- Spread the jam over the dough and arrange the slices of Brie on top followed by the speck. Bake until the Brie has melted and the crust is golden brown, about an additional 6 minutes.
- Top with arugula then cut into equal slices. Serve immediately.
Notes
- For a crispier crust, preheat the stone for at least 30 minutes before baking.
- Can substitute speck with prosciutto if preferred.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg