Fontina, Arugula and Prosciutto Pizza - New York Style Pizza
- Pizza dough, homemade or store-bought
- All-purpose flour, for dusting
- 1/3 cup Tomato Sauce, recipe follows
- 1/2 cup shredded fontina cheese
- 4 pieces prosciutto, thinly sliced
- 1 cup baby arugula leaves, plus more for garnish, rinsed and dried
- Extra-virgin olive oil
- Cornmeal, for stone
- Special equipment: Pizza stone
- 1 tablespoon olive oil
- 1/2 red onion, small dice
- 4 tablespoons minced garlic
- Salt and freshly ground black pepper
- 6 fresh basil leaves, chopped
- 3 tablespoons red wine
- 1 (28-ounce) can whole plum tomatoes
- 1/2 cup water
Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot.
Roll out the pizza dough on a lightly floured surface into approximately an 8 to 10-inch round and 1/4-inch thick.
Ladle the sauce onto the dough and spread it over top, leaving about a 1-inch border around the edge. Top with fontina cheese, prosciutto, 1 cup arugula, salt and pepper and olive oil, to taste. Carefully remove the pizza stone from the oven, and dust with the cornmeal. Bake in the oven until crust is golden and the cheese has melted, about 10 minutes.
Remove pizza from oven and immediately top with 1/4 cup raw arugula. Drizzle with some olive oil, if desired, and cut into wedges. Serve immediately.
Basic Tomato Sauce
Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes.
Cool the sauce before using it to make pizza.
Yield: about 3 cups
Recipe courtesy Emeril Lagasse, 2007