Entree: Figgy Pizza with Arugula and Goat Cheese

 

http://threemanycooks.com/recipes/nibbles-and-drinks/figgy-pizza-with-arugula-and-goat-cheese/

Makes 4 small pizzas

If you want to make from-scratch dough, make a 1/2 recipe of ours (See Grilled Zucchini Pizza with Feta and Olives.)
1 pound storebought or homemade pizza dough
1/3 cup fig jam
1/2 cup dried figs, cut into small dice
4 tablespoons extra-virgin olive oil, divided
3 tablespoons rice wine vinegar, divided
8 thin slices (about 4 ounces) prosciutto
4 cups factory-washed arugula (3 1/2 to 4 ounces)
3 ounces crumbled goat cheese (about 3/4 cup)
1/4 medium red onion, sliced thin
Salt and ground black pepper
Adjust oven rack to lowest position and heat oven to 450 degrees. Cut dough into 4 more or less equal pieces; stretch each piece into an approximate 12- by 3 1/2 to 4-inch rectangle and placing them all crosswise on a large cornmeal-coated baking sheet.
Mix jam and figs with 2 tablespoon each of the oil and vinegar; spread a portion over piece of dough.
Bake until crisp and golden brown, 10 to 12 minutes. Remove pizzas from oven; drape a portion of prosciutto over each pizza; return to oven and continue to bake until prosciutto curls, 2 to 3 minutes longer. Meanwhile, toss arugula, goat cheese, and onion with remaining tablespoon of olive oil and a generous sprinkling of salt and pepper. Add remaining balsamic; toss to coat again. Remove pizza from oven, top with salad and serve.