For a while now I have been following Ree Drummond who is known as the Pioneer Woman. She has an amazing blog that I love and admire so much that I hope to one day have her success. She recently started shooting episodes for the Food Network and they are being aired on Saturdays at 11:30 in the morning. I always watch them and so far I have made three recipes of hers but I changed up some ingredients to make it healthy for you guys. So today I am sharing with you her recipe for Fig- Prosciutto Pizza with Arugula. Now I am not a huge fan of Arugula on my pizza so that was taken out. I used a different type of spread instead of figs but I kept true to the cheese and prosciutto. It is such a great pizza if you are a big fan of sweet and salt mixed together you can not go wrong with making this.
Whole Wheat pizza dough ( at your local markets bakery)
Polaner Apricot Jelly Spread High in Fiber
Low Moisture Part Skim Mozzarella Cheese
Low Fat Parmesan Cheese
Preheat the oven to 500 degrees buhahaha it is gonna be a hot day in the kitchen my friends.
Start by using room temperature dough. Lay some flour on a flat surface and with a floured rolling pin begin to roll out the dough. I put some music on and danced my way through this part which helped me get an amazing thin crust dough.
Begin to spread some olive oil on the dough and lay it on a flat non stick sprayed pan. Then put some apricot jelly on top of the dough and spread it evenly. This is your sauce people and trust me it is yummy! Then add some kosher salt on top and after add the mozzarella cheese. Sprinkle some salt then some pepper and pop it into the oven on the lowest rack for 10 minutes. After it is done take it out and immediately put on top the prosciutto and parmesan cheese crumbles and enjoy it nice and warm.