Arugula-Prosciutto Pizza
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 590
- Total Fat
- 31 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 54 milligrams
- Sodium
- 1144 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 2 grams
- Sugar
- 5 grams
- Protein
- 26 grams
- Total: 35 min
- Active: 25 min
Ingredients
1 pound pizza dough, at room temperature
All-purpose flour, for dusting
Cornmeal, for dusting
1/4 cup 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 cheese
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
- Position a rack in the middle of the oven. Place a pizza stone or upside-down baking sheet on the rack and preheat to 450 ̊ F. Roll out the pizza 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 stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a small bowl with the garlic, rosemary, and salt and pepper to taste.
- Remove the crust from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return to the oven and 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, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan.
Cook’s Note
This pizza bakes at 450 ̊ F— but outdoor pizza ovens get much hotter, so cooking times will be shorter. If you’re using one, keep an eye on the pie!