Prosciutto, Brie & Fig Jam Pizza

INGREDIENTS

For the dough:

• 1 package Instant Yeast 2 ¼ teaspoons

• 1 cup warm water

• 1 tbsp honey

• 1 ½ tsp salt

• 1 tsp garlic powder

• 2 tbsp olive oil

For the dough preparation:

• 1 tbsp olive oil

• 2-3 tbsp all-purpose flour

For the toppings:

• 2 tbsp olive oil

• 8 oz triple cream brie cheese the rind removed and sliced

• 1 8.5 oz jar of Stonewall Kitchen Classic Fig Jam

• 6 oz prosciutto

• 1 tsp garlic powder

• 1 cup arugula

INSTRUCTIONS

For the dough:

1. In the bowl of a stand mixer, combine the yeast and warm water (think warm bath water). Add in honey and salt. Connect the dough hook and mix on lowest speed for 30 seconds until everything is combined.

2. Gradually add in all 2 ½ cups of flour. As it is combining, add the 2 tablespoons of olive oil and 1 teaspoon of garlic powder and mix until combined. Allow mixture to beat on a low speed for 10 minutes. This will knead the dough which means you don’t have to knead it yourself!

3. While the dough is kneading, take approximately 1 tablespoon of olive oil and use it to coat a large sized bowl. After the 10 minutes is up, the dough should be clinging to the dough hook. Take the dough from the mixer and place it in the oiled bowl. Cover with a damp dish towel or saran wrap sprayed with nonstick cooking spray and let it sit in a warm, dark area for 1 hour to rise. I like to turn my oven onto the lowest temperature for 3 minutes and turn it off, and leave the dough there to rise.

For assembly:

1. After the hour is up and your dough has almost doubled in size, pull the dough from the oven and preheat the grill to 425° Lay down a large piece of parchment paper on a flat surface area and sprinkle with flour. Roll out the dough to the desired thickness. Roll up the edges of the dough to create a crust.

2. Drizzle on the oil and use a pastry brush or spoon to spread the oil on the crust. Evenly spread out the brie cheese. Spoon out a generous amount of jam (I end up using about half of the jar)

3. Slide the parchment paper with the pizza onto a baking sheet and transfer to the grill (if baking, see notes below) Close the lid and grill for 5-10 minutes, checking every few minutes to ensure the bottom is not burning.

4. Once cooked through remove the pizza from the grill. Top with prosciutto and arugula, slice and serve!