6 large slices prosciutto (roughly chopped)
1 cup (240 ml) fig preserves
1 shallot (sliced)
1 clove garlic (chopped)
6 oz (170 g) goat cheese
1 cup (240 ml) arugula
Set the EGG for indirect cooking with a convEGGtor and Pizza & Baking Stone at 600°F/316°C.
Roll or form dough into a circle and place on a Pizza Peel that has been lightly dusted with corn meal.
Spread fig preserves on top of pizza; top with shallot and garlic. Top with lumps of goat cheese and prosciutto slices.
Sprinkle corn meal onto the Pizza & Baking Stone and then move the pizza to the stone. Bake for 6 to 8 minutes or until the crust is golden and cheese is melted. Top with fresh arugula. Enjoy!