Chèvre, from the Loire valley, is creamy, lemony and a bit lactic — a good contrast with the puff pastry and the prosciutto. The creamy texture and the fresh finish elevates the flavors and texture of the puff pastry and the prosciutto combination very nicely.
| Ingredients | Amount |
|---|---|
| Chèvre (French goat cheese) | 1 cup |
| Puff pastry sheet, 9"x12" | 2 ea. |
| Egg yolk | 1 ea. |
| Water | 1 tsp. |
| Fresh tomato sauce | ½ cup |
| Parma prosciutto, sliced paper thin, cut into ½" strips | 3 oz. |
| Toasted walnuts, crushed | ½ cup |
| Arugula, stemmed | 2 cups |
| Extra virgin olive oil | 2 T. |
| Fleur de sel (type of sea salt) | ½ tsp. |
| Black pepper, freshly ground | |
Method
Break up the goat cheese into small pieces and refrigerate for later use.
To make the pizza bases, roll out the puff pastry and cut into twelve 4-inch rings. Prick each pastry base with a fork, and then glaze with the egg yolk mixed with the water. Bake in a preheated 375°F oven for 10 minutes.
Remove the puff pastry bases from oven and cool for 1 hour. Cut each in half globally; cover each cut side with 1 tablespoon of the tomato sauce and top with the prosciutto slices, a sprinkling of toasted walnuts, and several pieces of the goat cheese. Bake again at 375°F for 7 minutes and remove from the oven.
Toss the baby Arugula with the olive oil and top each pizza with a few leaves. Sprinkle with a pinch of fleur de sel and fresh pepper and serve.
Yield: 24 portions
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