Prosciutto and Arugula Pizza makes an exceptional meal. The delicious flavors blend into one delightful taste sensation.  The Parmesan cheese makes it perfect.
Prosciutto Arugula Pizza

Prosciutto and Arugula Pizza
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salads, Main
Cuisine: Italian
Serves: 4
Ingredients
Pizza Dough
  • 2/3 Cup water
  • 1 Tablespoon extra-virgin olive oil, plus more for bowl
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 2 Cups all purpose flour
  • Semolina wheat flour for the pizza wheel
Pizza
  • Extra virgin olive oil for brushing
  • 3 Tablespoons freshly grated Parmesan cheese
  • 1 Cup (4 ounces) mozzarella cheese
  • freshly ground black pepper
  • 1 Cup arugula
  • 2 thin slices prosciutto, each cut into thirds
  • 1 wedge Parmesan cheese for making shavings
Instructions
  1. In the bowl of an electric mixer, combine the water, oil, salt and yeast.
  2. With the machine on low, and with the paddle attachment, gradually add enough flour to make a soft dough that pulls away from the sides of the bowl. Change to a dough hook. Knead on medium low speed, adding more flour as needed to keep the dough tacky and supple, but not sticky, until the dough is smooth and elastic, about 8 minutes. If the dough climbs up the hook, pull it down.
  3. Preheat the oven to 175 degrees F, or it’s lowest setting, then turn it off. (You will now have a warm place to let your pizza dough rise). Take the dough out of the bowl, lightly coat the bowl with olive oil, then replace the dough and cover with cling film. Leave to rise in the oven (or warm place) for two hours.
  4. When the dough has risen to double its size, position a rack in the bottom third of the oven. Place a baking stone on the rack and preheat the oven to 550 degrees F., allowing at least 30 minutes for the oven to reach this temperature. Evenly sprinkle a pizza wheel with semolina flour.
  5. Shape the dough into a 12-inch round.
  6. Transfer to the pizza peel. Brush the dough with olive oil. Sprinkle with the Parmesan, followed by the mozzarella, leaving a 1 inch border around the edge. Season with the pepper.
  7. Slide the pizza off the peel onto the stone. Close the door immediately and bake until the crust and the underside is browned, about 8 minutes. Use the peel to remove the pizza from the oven and transfer to a carving board. Let sit for 3 minutes.
  8. Using a pizza wheel, cut into 6 wedges. Top each wedge with equal amounts of the arugula and prosciutto, folded into soft pleats. Using a vegetable peeler, shave Parmesan curls on top. Serve immediately.

 

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