Arugula And Prosciutto Pizza
This delicious pizza combines the fresh and peppery flavors of arugula with the salty goodness of prosciutto, all atop a perfectly crispy crust. Brushed with olive oil and generously sprinkled with mozzarella, this savory dish is a surefire hit for any pizza night.
— Constant Cookbook
Ingredients
- 1/2 batch thin-crust pizza dough (see related
- recipe at right)
- All-purpose flour for dusting
- Olive oil for brushing
- 1/2 red onion, thinly sliced
- 3 1/2 oz. mozzarella cheese, grated
- 6 oz. arugula
- 2 tsp. extra-virgin olive oil
- 1 tsp. balsamic vinegar
- Salt and freshly ground pepper, to taste
- 2 oz. thinly sliced prosciutto (about 4 large
- slices)
- 1 oz. Parmigiano-Reggiano cheese, shaved with
- a vegetable peeler
Instructions
- Let the pizza dough stand at room temperature for 30 minutes.
- Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 750°F (399°C), about 10 minutes.
- On a lightly floured surface, roll out and stretch the pizza dough into a 15-inch (35-cm) round or an oval of roughly similar size. Transfer the dough to a lightly floured pizza peel. Spread the pizza sauce evenly on the dough, leaving a 1-inch (2.5-cm) border uncovered, then sprinkle the sauce with the mozzarella. Brush the crust lightly with olive oil. In a bowl, toss together the arugula, Parmesan and the 1 Tbs. olive oil, and season with salt and black pepper. Set aside.
- Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is golden and the cheese is bubbling, about 1 minute.
- Using the pizza peel, transfer the pizza to a cutting board. Top with the prosciutto and arugula and sprinkle generously with red pepper flakes. Cut into slices and serve immediately. Serves 2 to 4.
- Williams Sonoma Test Kitchen
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