Arugula-Prosciutto Pizza

Pizza is such a versatile meal because you can change the toppings to fit your mood. However, we rarely do, nor do we make our own, which is a shame because making a pizza is much cheaper than ordering and beyond easy (especially if you buy a premade crust, or premade dough). I honestly don’t know why we don’t make our own more often. It’s certainly healthier that way. I finally put a pizza on my meal plan (yep, I’m one of those people…but that’s another post altogether!) and bought all the necessary ingredients.

The recipe is from the November issue of Food Network Magazine:

  • 1 pound prepared pizza dough, at room temperature
  • All-purpose flour, for dusting
  • Cornmeal, for dusting
  • 4 T extra-virgin olive oil
  • 1 clove garlic, grated
  • 1/2 t chopped fresh rosemary
  • Kosher salt & freshly ground pepper
  • 1/2 C part-skim ricotta
  • 1 C shredded mozzarella cheese
  • 4 C baby arugula
  • 1 shallot, thinly sliced
  • Juice of 1/2 lemon
  • 3 ounces thinly sliced prosciutto
  • Shaved parmesan cheese, for topping

Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 F. Roll out dough on a lightly floured surface into a 12-inch round. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide dough onto hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 T olive oil in a bowl with garlic, rosemary and salt/pepper to taste.

Remove the pizza from the oven, brush with olive mixture and top with the ricotta and mozzarella. Return pizza to the oven; bake until cheese is golden and bubbly, about 6 more minutes.

Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 T olive oil, and salt/pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

I made an altered version of the recipe: we used a premade pizza crust (with the new puppy, I wasn’t feeling awake or adventurous enough to try making dough last week), which cut the time down significantly. The deli lady also gave me twice as much prosciutto as I asked for, so I threw some of it on with the cheese, letting it get all nice and crispy. I also mixed half of the mozzarella in with the ricotta and sprinkled the other half on top. It gave the pizza a nice combo of creamy and melty, oozy cheese.

It was a big hit in the house, so I’m sure we will be making it again, although next time I’d like to try it on homemade dough, or even on some lavash (or lahvash or cracker bread, depending where you’re from) if I can find a good recipe.

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1 Comment (+add yours?)

  1. trialsinfood
    Apr 30, 2012 @ 17:24:23

    the pizza looks great! i’m not surprised it was a hit.

    Reply

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