Recipe- Apricot Arugula Prosciutto Pizza

Hey Cats!

It’s Pre-Friday! That’s my new favorite way to refer to Thursday thanks to The Skimm. I feel like this week has gone by super fast- it seems like it was just the weekend yesterday! Speaking of weekends, one of my favorite things to do when I don’t have other plans is to make something new for dinner. It’s a long process that keeps me entertained for quite some time: I find a recipe, go to the grocery store, and then go home and make myself dinner! I know this makes me sound SUPER lame, but I promise I don’t do this like, every weekend. But I always find really great recipes, and I’m going to share my latest treasure with you!

I found this recipe in my Pioneer Woman cookbook, and I’ve been wanting to make it for a while. I had every intention of making it just as the recipe said, but the only fig spread I could find was about $6 for a tiny jar, and the other ingredients were getting pretty expensive, so I opted to use apricot jam instead! It turned out really delicious!

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Here’s what you’ll need:

– 1 pizza crust (I’m not actually Ree Drummond, so I didn’t feel obligated to make my own- I used a refrigerated crust!)

-1/2 cup apricot jam

-One 12oz log of fresh mozzarella

-8 oz prosciutto (I just found a small package in the deli section, pre-sliced and ready to go!)

– About 1 &1/2 cups of arugula

-Shredded Parmesan cheese

Here’s what you do:

1. First, roll out the pizza dough onto a slightly greased cookie sheet. Spread it out evenly until it reaches the edge of the pan, or as close as it will get.

2. Next, spread the apricot jam evenly on the crust, leaving a little space on the edge.

3. After that, slice the mozzarella into thin rounds, and place them all over the pizza.

4. Bake at 425 for 12-15 minutes, until the cheese is melted and the crust is cooked.

5. Then, place the prosciutto slices on top of the cheese. I tore a couple of mine into smaller pieces to make sure there was prosciutto everywhere. 

6. Next, pile on the arugula. I didn’t pile mine too high, because I knew I was going to have over half of the pizza left over, and I wasn’t sure how it would keep in the fridge (update: it was perfect! The arugula didn’t wilt or anything!).

7. For the finishing touch, sprinkle a little Parmesan cheese over the top of the pizza. Enjoy!

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I had to stop myself from not inhaling this whole pan by myself. The combination of the sweet apricot, creamy mozzarella, salty prosciutto, and spicy arugula is genius. It reminds me of my favorite pizza from Napa Flats in College Station: it’s date, prosciutto, and truffle oil and it’s also the perfect combo of sweet and salty. UGH so good. This pizza will change your life, I promise. You could whip this up for a night with friends, or you could make it for yourself and eat it for three days straight like I did! Either way, you can’t lose. Thanks again to Ree, my Aggie basketball bestie for the recipe!

That’s all for meow!

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2 thoughts on “Recipe- Apricot Arugula Prosciutto Pizza

  1. Pingback: Friday’s Five | Sweet Cats!

  2. Pingback: Friday’s Five

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