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Proscuitto, Blueberry and Goat Cheese Pizza

2 pizzas (about 6 servings)
Dinner

Characteristics

Featuring BC Products

Nutritional Facts Per Serving

511
Calories
18.1 g
Protein
50 g
Carbs
2.5 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 511
  • Fat 26.3 g
    • Saturated   12.9 g
    • + Trans 
  • Cholesterol 83 mg
  • Sodium   815 mg
  • Carbohydrate 50 g
    • Fibre   2.5 g
    • Sugars   2.9 g
  • Protein 18.1 g
    • Vitamin A
    • Vitamin C
    • Calcium 6 %
    • Iron 29 %

Method

For the crust:
In a large bowl or in the bowl of a stand mixer fitted with a dough hook, combine the water, yeast, sugar and 2 Tbsp. of olive oil. If using a stand mixer, add all of the flour and mix on medium speed until the dough is smooth and pulls away from the sides of the bowl. Mix and knead the dough for another 5 minutes.

If mixing the dough by hand, slowly add 2 1/2 cups of the flour, working it into the yeast/water mixture with a spoon until the dough loosely clumps together. Lightly dust a clean work surface with the remaining flour. Gather the dough, scraping the sides of the bowl if necessary, and set it on the counter. Dab it lightly in the flour to coat it, then knead for 6 to 8 minutes, until the dough is smooth but still slightly sticky.

Lightly grease a large, deep bowl with olive oil. Place the kneaded dough in the bowl, cover with plastic wrap, and allow to rise at warm room temperature until doubled in size, about 60 to 90 minutes. Use the dough as described below.

For the pizza:
Place the cream, fennel and pepper in a small pot. Bring just to a simmer over medium-high heat, and then remove from the heat and let cream cool to room temperature.

While the cream cools, transfer the risen pizza dough to a work surface. (No need to punch it down, as it will gently collapse when you move it.) Cut the dough into two equal pieces.

Place each piece of dough on a lightly oiled, 12-inch non-stick pizza pan. Gently press, push and spread each dough until it reaches the edges of the pan. Let the dough rest in the pan a few minutes. If the dough contracts, press on it again until it reaches the outer edges again.

Place the oven rack in the lower third of your oven. Preheat the oven to 450°F. Divide and spread the top each pizza dough with the spiced whipping cream mixture. Now divide and top the cream mixture with the blueberries, prosciutto and goat cheese.

Bake the pizzas, one at a time, for 12 to 13 minutes, or until the pizza is puffed and the crust is crisp and golden on the sides and bottom. Top each pizza with some fresh basil, slice and serve.

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