Fancy Goat Recipe

Preheat

Preheat your wood-fired oven to 700–800°F (370–425°C) or as hot as it safely goes for a quick bake. If using a home pizza oven or very hot pizza stone, preheat to the highest setting for at least 1 hour.

On a lightly floured surface, stretch or roll the pizza dough to a 12–13 inch (30–33 cm) round. Create a slightly thicker rim for a good crust. Dust a pizza peel or baking surface with the 2 tbs flour and transfer the stretched dough to the peel.

Brush the dough rim lightly with 1 tbs EVOO to encourage browning and flavor.

Heat a medium skillet over medium heat. Add 1 tbs olive oil and 1 tbs butter. Once the butter melts, add the thinly sliced 1/2 cup onion and a pinch of salt.

Cook, stirring occasionally, until translucent, then reduce heat to medium-low and continue to cook until deep golden brown, about 20–25 minutes. If onions are slow to color, add 1/2 tsp sugar to help caramelize. Remove from heat and let cool slightly.

In a small bowl, combine 1 cup ricotta, 2 tsp minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp lemon zest (if using). Mix until smooth and season to taste.

Spread the ricotta mixture evenly over the stretched dough, leaving the prepared rim uncovered (about 1 inch border). Use the back of a spoon to get an even, thin layer—this will be the creamy base instead of tomato sauce.

Distribute the caramelized onions in small mounds over the ricotta layer, spacing them evenly so every slice gets some.

Tear or scatter the fresh mozzarella evenly over the pizza, leaving some gaps so the mozzarella melts into pools but the ricotta still shows through.

Crumble small pieces of the fresh goat cheese and dot them across the pizza—use about all of the 4 oz so you get tangy bites throughout.

Tear the prosciutto into rough strips and drape them lightly across the top. Because prosciutto can become crisp quickly in very hot ovens, you can either add half now and reserve half to add for finishing after bake, or place it all on top if you prefer it slightly crisped.

Sprinkle 1/4 tsp red pepper flakes if using, and drizzle the top with 1 tbs extra-virgin olive oil.

Slide the pizza into the wood-fired oven. Bake 2–4 minutes in a very hot wood-fired oven (700–800°F), rotating frequently for even charring. If using a home pizza stone at 500–550°F, bake 6–9 minutes or until crust is golden and cheese is bubbling and slightly browned.

If you reserved half the prosciutto for finishing, add it immediately after removing the pizza from the oven so it warms but stays tender.

Scatter the torn fresh basil leaves over the hot pizza. Finish with an additional light drizzle (about 1 tsp) of EVOO and a light sprinkle of flaky sea salt if desired.