La Capra Recipe
White pizza with mozzarella, goat cheese, fig jam, prosciutto, arugula and balsamic glaze.
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Ingredients
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Pizza Dough
Pizza Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, active dry yeast, and sugar. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Assemble and Bake Pizza
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up.
- 6
Shape Dough
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. Transfer to a pizza peel or baking sheet lined with parchment paper.
- 7
Add Toppings
Spread the fig jam evenly over the dough. Sprinkle the shredded mozzarella and crumbled goat cheese on top.
- 8
Bake Pizza
Carefully transfer the pizza to the preheated oven (or onto the hot pizza stone). Bake for 10-12 minutes or until the crust is golden and the cheese is bubbly.
- 9
Add Prosciutto and Arugula
After baking, remove the pizza from the oven. Top with slices of prosciutto and fresh arugula.
- 10
Drizzle Balsamic Glaze
Finish by drizzling balsamic glaze over the top of the pizza.
- 11
Slice and Serve
Slice the pizza into wedges and serve immediately.