Fig-Jam & Prosciutto Pizzettes
These Fig-Jam & Prosciutto Pizzettes are a perfect sweet and savory appetizer with creamy goat cheese, smoky turkey bacon, and fresh arugula. Ready in under 30 minutes!
Servings: 8 servings
Ingredients
- 1 cup fig jam
- 8 oz turkey bacon cooked and crumbled
- 1 cup goat cheese crumbled
- 1 package pizza dough store-bought or homemade
- 1/4 cup fresh arugula for garnish
- 2 tbsp balsamic glaze for drizzling
Instructions
- Preheat your oven to 425°F (220°C). Roll out your pizza dough on a lightly floured surface into a rectangle or circle, about 1/4 inch thick. Using a round cookie cutter or a glass, cut the dough into small circles, roughly 3 to 4 inches in diameter. Place these dough rounds on a parchment-lined baking sheet to prevent sticking.
- Cook the turkey bacon in a skillet over medium heat until crispy. Transfer it to a paper towel-lined plate to drain excess grease, then crumble it into bite-sized pieces.
- Spread about one tablespoon of fig jam evenly over each dough circle. Sprinkle the crumbled goat cheese generously on top of the jam, followed by the crumbled turkey bacon.
- Bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and cooked through, and the goat cheese has softened slightly.
- Let the pizzettes cool for a couple of minutes. Top each with a small handful of fresh arugula, then drizzle the balsamic glaze over the pizzettes. Serve warm.
Equipment
- Skillet
- Baking Sheet
- Rolling Pin
- Round Cookie Cutter
- Parchment Paper
Notes
- Cook turkey bacon slowly over medium heat for perfect crispiness without burning.
- Roll dough thinner for a crispier crust but avoid tearing when cutting.
- Warm fig jam slightly to spread evenly on the dough.
- Try fresh thyme or rosemary on top before baking for added flavor.
- Store leftovers in an airtight container in the fridge up to 2 days; reheat in oven to keep crust crisp.