Grilled Goat Cheese Pizza With Beets, Figs, Prosciutto, Basil And Arugula Pizza
• 2 medium beets with tops, beets peeled and sliced ¼ inch thick, & beet greens washed, stemmed, and thinly sliced. • 4 tsp. extra-virgin olive oil • Kosher salt and freshly ground black pepper • 1 lb. pizza dough (white or whole wheat), at room temperature • All-purpose flour, as needed • 4 oz. goat cheese, softened • ⅓ cup chopped dried figs • 1 pint cherry tomatoes (halved) • ½ cup basil leaves coarsely chopped • ½ cup grated gruyere cheese • 6-8 thin slices prosciutto • 1 cuparugula • Lemon dressing for arugula: (recipe below) • Balsamic reduction glaze: (recipe below)
Turn gas grill to high or have charcoal grill ready.
Toss beets (peeled & sliced thin – ¼ inch) with extra virgin olive oil (2 tsp) & light salt & pepper. In another bowl, toss beet greens with olive oil (2 tsp) and light salt & pepper.
Put pizza dough onto a lightly floured surface. Quarter the dough with a knife. Roll or stretch out each piece of dough into a rough 12 x 4-inch oval.
Grill the beets, turning once, until tender & spotty brown on both sides -- about 8 to 9 minutes. Then set aside.
Brush pizza with olive oil. Arrange pizzas on grill (at angle to the grate). Grill about 2-4 minutes – until the bottoms are spotty brown, moving them around so they cook evenly.
Return crusts to the baking sheets grilled side up. Spread each crust with a quarter of the softened goat cheese and then top with the beet greens, grilled beets, basil, and figs. Add prosciutto slices, and top with gruyere cheese.
Return pizzas to the grill, and cook until the bottoms are spotty brown, the greens are wilted, and the cheese is melted -- about 2 to 3 minutes longer.
Top with arugula that’s been dressed with lemon dressing. Drizzle balsamic reduction glaze on top. Cut and serve.
Christina’s Lemon Dressing:
• ¼ cup extra virgin olive oil • ½ teaspoon sea salt • ¼ teaspoon cracked black pepper • 2 teaspoons fresh lemon juice
Cristina’s Balsamic Reduction Glaze:
Bottle of any balsamic vinegar–the better the vinegar, the better the taste.
Pour your bottle of vinegar in a stock pot. Try to use one with sloping sides as the liquid will begin to boil faster as well as reduce at a quickened pace.
Turn the heat to high and wait for the vinegar to begin to boil.
Reduce the temperature of the burner to medium.
Continue simmering, uncovered, until 75% of the vinegar has evaporated.
Remove the vinegar from the heat and allow it to cool and put in needle-nosed plastic bottle and refrigerate!