Ingredients
Scale
- 1 medium-sized Na’an bread (the 6–8 inch oblong size)
- 2 T olive oil
- 2 T fig jam/ spread
- 2 ounces crumbled, plain goat cheese
- 5–6 fresh basil leaves, julienned
- 3 thinly sliced pieces of prosciutto
- 1/8 cup shredded Parmesan cheese
- *optional fresh arugula for topping
Instructions
- First, preheat your oven to 400°.
- Wash, pat dry, and then julienne 5-6 medium-sized basil leaves (about 2 tablespoons).
- Place the Na’an bread on a cookie sheet and spread about 1 – 2 tablespoons of olive oil on top of the bread with the back of a spoon or a pastry brush.
- Next, spread 2 tablespoons of fig jam/ spread on top of the oiled bread.
- Tear 3 thin slices of prosciutto into small strips and place evenly on top of the Na’an bread.
- Crumble 2 ounces of plain goat cheese and sprinkle on top of the pizza.
- Distribute the julienned basil evenly on top of the pizza.
- Finally, sprinkle a small amount of grated shredded hard Parmesan cheese on top (about 1/8 cup).
- Bake for 10-15 minutes, until the sides of the pizza are golden brown, the Prosciutto is crispy, and the Parmesan cheese is melted.
- Allow to cool for 3-4 minutes, slice and enjoy.
- If using arugula garnish, add it to the top after the pizza cools and before slicing and enjoying.
- Prep Time: 10 min
- Cook Time: 15 min