Description
Prosciutto and arugula pizza is a perfect light meal. Thin and crispy crust, melted cheese, and the most beautiful baby arugula and prosciutto salad on top.
Ingredients
- Flour, For Dusting
- 1 pound Raw Pizza Dough
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 1 clove Garlic, Very Large, Minced
- 2 Tablespoons Thinly Sliced Onions
- 10 Kalamata Olives, Pitted And Sliced In Half
- 3 cups Shredded Mozzarella
- 2 cups Baby Arugula
- 1 Tablespoon Lemon Juice
- Salt And Pepper
- 3 ounces, weight Lean Prosciutto, Torn Into Strips
- 3 Tablespoons Shaved Fresh Parmesan
Preparation
Preheat a pizza stone in the oven at the highest temperature available (preferably 550°F) for 30 minutes. Place a sheet of parchment paper over a pizza peel or a large, inverted baking sheet.
On a lightly floured surface, roll the pizza dough thinly, to about a 15-inch diameter. Spread 2 tablespoons of olive oil on the rolled crust, up to 1 inch off the edge. Spread minced garlic evenly over the crust.
Evenly distribute slivered onions and cut Kalamata olives on top of the olive oil and garlic. Top everything with mozzarella. Place in the oven and bake until cheese and crust turn golden brown in spots, about 6–8 minutes, depending on oven temperature.
Meanwhile, dress arugula with remaining tablespoon of olive oil, lemon juice, salt and freshly cracked pepper.
Remove pizza from oven and allow it to rest for 5–10 minutes so that the excessive heat does not wilt the arugula. Top the pizza with dressed arugula, strips of prosciutto, and shaved Parmesan. Serve.
