Prosciutto and Goat Cheese Pan Pizza
No need for a pizza oven when you have a cast iron skillet and an oven! This Cast Iron Pan Pizza with Prosciutto and Goat Cheese rivals that of a pizzeria! This cast iron pan pizza is truly easy to make, as it makes use of store bought dough and store bought marinara. Prosciutto, goat cheese, and balsamic reduction are the additions which make this pizza unique. And let me tell you, the marriage of prosciutto, goat cheese, and balsamic reduction is truly life changing! Finally, a nice handful of arugula finishes this Prosciutto and Goat Cheese Pan Pizza off with a peppery bite! Out of this world good.
How to Shape the Pizza Dough
Typically when rolling out dough we usually flour our work surface so that the dough doesn’t stick to our hands, the rolling pin, or to the work surface itself. With this pizza dough, however, we are NOT going to use flour, but instead use olive oil! The olive oil helps lubricate the dough and the work surface, so that it will not stick, but also ensures that the dough does not dry out. Furthermore, the flavor of the olive oil is an excellent compliment to the Prosciutto and Goat Cheese Pan Pizza.
To shape the dough, you can use your hands or a rolling pin. If you are finding that the dough is being resistant and just keeps springing back into place, it means that the gluten is overworked and just needs a little bit of time to relax, 15 or so minutes should be plenty.
Using a Cast Iron Pan as a Substitute for a Pizza Stone
The way that Pizza Stones or industrial pizza ovens work is that their intense heat allows the yeast in the dough to very quickly rise, resulting in a crust that is crunchy, chewy, and full of those beautiful air pockets that we love so dearly in our pizza crust. And surprise, cast iron skillets, with their awesome heat retention, can work in the same way! Yay for multi-tasking tools!
Balsamic Vinegar and Goat Cheese
Okay, what is it about balsamic vinegar and goat cheese that is positively so delicious? The super tart and tangy flavor of goat cheese pairs so well with slightly sweet foods. Think goat cheese and strawberries, or goat cheese and red wine reduction. This combination of tart and sweet is one made in culinary heaven. So to me, it was an absolute no-brainer to include a balsamic reduction into this Prosciutto and Goat Cheese Pizza. Balsamic reduction, as the name suggests, is basically balsamic vinegar that has been boiled down, or reduced, to create a thick syrup that is significantly flavorful and sweet! Balsamic reductions can easily be found at most grocery stores as well. If you’re wondering what other uses you’ll have for it, there are truly so many! Balsamic reduction works really well in most salads, such as Greek salad, strawberry salad, and Caprese salad. As well it goes great with chicken, and my favorite thing to add it into is beef short rib! The possibilities are endless.
Get the Recipe: Prosciutto and Goat Cheese Cast Iron Pan Pizza
Ingredients
- 12 oz Pizza Dough
- 1 tbsp Extra Virgin Olive Oil
- 2-3 tbsp Marinara Sauce or Pizza Sauce
- 1 tsp Balsamic Vinegar Reduction
- 1/2 cup Shredded Pizza Mozzarella
- 4 Thinly Sliced Pieces of Prosciutto, cut into about 1” strips
- 1/4 cup Crumbled Goat Cheese
- Handful of Arugula
- Balsamic Reduction, for drizzling
Instructions
- Preheat oven to 450°F. Shape pizza dough on an oiled work surface into a round circle that is about 12” in diameter. Place oil into a 12” cast iron pan, then place dough over top.
- Build your pizza in the pan by adding the marinara/pizza sauce and balsamic reduction to the center of the pizza. Using a spoon, spread the balsamic and sauce to the outer edges. Top the pizza with the mozzarella, then the prosciutto, and then finally with the crumbled goat cheese.
- Place pan over medium-high heat. Cook the pizza on the stove until the bottom of the crust begins to brown, then place into the oven on the top rack. Bake the pizza for 10-14 minutes, or until the cheese is bubbling and turning golden.
- Remove pan from the oven and allow the pizza to cool for around 5 minutes. Top with arugula and drizzle with more balsamic reduction, then cut with pizza cutter and serve.
