(Karoline Boehm Goodnick for The Boston Globe)
Sunday Supper & More
Serves 4
| Olive oil (for sprinkling) | |
| 2 | pounds commercial pizza dough |
| Flour (for sprinkling) | |
| 1 1/2 | cups fig sauce from lamb |
| 2 | cups fresh arugula, stemmed |
| 2 | cups chopped roast lamb |
| 8 | ounces fresh goat cheese |
| Salt and pepper, to taste | |
| Balsamic vinegar (for sprinkling) |
1. Set the oven at 500 degrees. Position a rack at the lowest part of the oven. Lightly oil 2 large rimmed baking sheets.
2. Punch down the dough. Divide it into 8 equal pieces. Dust each lightly with flour, and cover 7 of them with a clean towel. Using a rolling pin, roll 1 ball firmly and evenly, flattening it into a 6-inch disk, dusting with flour when the dough becomes sticky. Slip it under the towel and shape the remaining rounds in the same way. Divide the rounds between the baking sheets.
3. With the back of a spoon, spread about 3 tablespoons of fig sauce on each round, then add 1/4 cup arugula, 1/4 cup chopped lamb, 2 tablespoons goat cheese, salt, and pepper.
4. Bake the pizzas for 5 minutes or until the crust is firm and golden. With a wide metal spatula, transfer the pizzas to a large platter. Sprinkle with balsamic vinegar and pepper. Brush crust with olive oil.
Karoline Boehm Goodnick 
© Copyright 2010 Globe Newspaper Company.
