Okay. I know, it doesn’t sound amazing, but I was intrigued.
…and I was not disappointed. YUM! 🙂 I’m kind of in love with the trend of a cold salad on a hot pizza right now.
adapted from Cooking Light
1 whole wheat Boboli pizza crust
1 1/2 tsp. olive oil
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
3 apricots, each pitted and cut into 8 wedges
2 shallots, peeled and thinly sliced
3/4 cup (3 ounces) crumbled goat cheese
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
1 cup arugula
1 ounce thinly sliced prosciutto
1 ounce shaved fresh Parmigiano-Reggiano cheese
1/4 tsp each salt and pepper
Preheat oven to 550°. Preheat the pizza stone for 30 minutes.
Combine 1 tablespoon oil, thyme, pepper, apricots, shallots, and teaspoon salt; toss gently.
Top Boboli with goat cheese and apricot mixture. Bake 5 minutes or until crust is golden brown. Cut pizza into 8 slices; sprinkle with parsley and chives.
Toss arugula with remaining 1 1/2 teaspoons oil; arrange arugula over apricot mixture. Top with prosciutto and Parmigiano-Reggiano cheese.