Arugula-Prosciutto Pizza

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 pound prepared pizza dough, at room temperature
  • All-purpose flour, for dusting
  • Cornmeal, for dusting
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, grated
  • 1/2 teaspoon chopped fresh rosemary
  • Kosher salt and freshly ground pepper
  • 1/2 cup part-skim ricotta
  • 1 cup shredded mozzarella cheese
  • 4 cups baby arugula
  • 1 small shallot, thinly sliced
  • Juice of 1/2 lemon
  • 3 ounces thinly sliced prosciutto
  • Shaved parmesan cheese, for topping
Directions
  • Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the 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 the dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.

  • Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the 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 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices.

  • Per serving: Calories 642; Fat 34 g (Saturated 10 g); Cholesterol 41 mg; Sodium 1,136 mg; Carbohydrate 63 g; Fiber 3 g; Protein 29 g

  • Photograph by Antonis Achilleos


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