Chevre, from the Loire valley, is
creamy, lemony and a bit lactic—a
good contrast with the puff pastry
and the prosciutto. The creamy
texture and the fresh finish elevates
the flavors and texture of the puff pastry and the
prosciutto combination very nicely. Yield: 24 portions
Ingredients
1 cup Chèvre (French goat cheese)
2 each Puff pastry sheet, 9”x12”
1 each Egg yolk
1 tsp. Water
½ cup Fresh tomato sauce
3 ounces Parma prosciutto, sliced paper thin,
cut into ½-inch strips
½ cup Toasted walnuts, crushed
2 cups Baby arugula, stemmed
2 Tbsp. Extra virgin olive oil
½ tsp. Fleur de sel (type of sea salt)
Black pepper, freshly ground
Method
1. Break up the goat cheese into small pieces and refrigerate for
later use.
2. To make the pizza bases, roll out the puff pastry and cut into
twelve 4-inch rings. Prick each pastry base with a fork, and
then glaze with the egg yolk mixed with the water. Bake in a
preheated 375°F oven for 10 minutes.
3. Remove the puff pastry bases from oven and cool for 1
hour. Cut each in half globally; cover each cut side with 1
tablespoon of the tomato sauce and top with the prosciutto
slices, a sprinkling of toasted walnuts, and several pieces of
the goat cheese. Bake again at 375°F for 7 minutes and remove
from the oven.
4. Toss the baby arugula with the olive oil and top each pizza with a
few leaves. Sprinkle with a pinch of fleur de sel and fresh pepper
and serve.