Prosciutto Arugula Pizza
Prosciutto and arugula pizza layers a really excellent classic cheese pizza with thin, silky slices of prosciutto, tangy arugula salad, and balsamic drizzle. Quantities listed here are for one 10-inch pie (which feeds one to two people). Double them for a large pie.
Calories: 369kcal
Ingredients
For the pizza
- 1 6- ounce 170-gram dough ball
- 2 tablespoons (30 ml) marinara sauce
- 2 tablespoons (33 grams) tomato paste
- 2 ounces (57 grams) low-moisture mozzarella cheese, shredded
- 2 tablespoons (10 grams) grated parmesan cheese
- 2 ounces (57 grams) arugula
- 2 teaspoons (10 ml) extra-virgin olive oil
- 2 teaspoons (10 ml) freshly squeezed lemon juice
- ¼ teaspoon flaky sea salt
- ⅛ teaspoon freshly ground black pepper
- 4 thin slices prosciutto halved crosswise
- 1 ounce (28 grams) parmesan cheese
- 1 tablespoon (15 ml) balsamic glaze
For the work surface
- 1 tablespoon (12 grams) coarsely ground cornmeal
- 1 tablespoon (12 grams) semolina flour
Instructions
- Preheat oven to 550°F (or as high as it goes) with a rack in the center. If you have a pizza stone, preheat it on the center rack. (If not, you can use an overturned half sheet pan.)
- Stir together the cornmeal and semolina flour. Distribute half of the mixture over your work surface.
- Stretch the dough into a 10-inch round and place on prepared work surface.
- Stir together the marinara sauce and tomato paste, then spread evenly over dough, leaving a border around the circumference.
- Sprinkle on the mozzarella and then the parmesan in an even layer.
- Sprinkle remaining cornmeal mixture over peel. Nudge peel under pizza and use it to transfer pizza to preheated stone.
- Bake until dough is cooked through, about 6 to 10 minutes depending on your oven.
- Slice into eight pieces and drape a piece of prosciutto over each.
- In a medium mixing bowl, toss the arugula with the olive oil, lemon juice, salt, and pepper.
- Heap arugula salad onto the center of the pizza.
- Use a vegetable peeler to then shower thin curls of parmesan over the salad and pizza.
- Drizzle with balsamic glaze and sprinkle with additional flaky salt and pepper if you like.
Notes
- You can start with purchased pizza dough or make your own.
- You'll make a nice, thick sauce by stirring together equal parts marinara and tomato paste. This gives you tons of flavor and no unwanted moisture.
- A combination of shredded low-moisture mozzarella and good-quality grated parmesan provides a gently amplified version of that classic cheese pizza vibe. This combo is easy to work with as long as you don't overdo it. Shred and grate the cheeses yourself to avoid additives that will prevent your pizza from tasting and behaving its best. You'll also use a vegetable peeler to slice some of the parmesan over the top of the pizza before serving.
- Properly sliced prosciutto should be on the thin side but not so thin that it falls apart. Use any variety that you enjoy eating. I like to drape it over the pizza slices just before serving, but you can slice it into ribbons and bake it with the pizza if you prefer.
- A lightly dressed arugula salad piled high in the middle of this pizza contributes a bright, peppery dimension. Arugula varies a lot in flavor and intensity throughout the year and across brands, so find one that you like. You'll dress it simply with some olive oil, freshly squeezed lemon juice, flaky salt, and pepper.
- You can make your own balsamic glaze by simmering regular balsamic vinegar until it's thick and syrupy, but I usually just buy it in a bottle. We like drizzling it over everything from salads to steak, so it never goes to waste.
- An equal mixture of cornmeal and semolina flour works beautifully to help your pizza slide onto and off of the peel.
- If making your own dough, you'll need to start at least 24 hours in advance. Assemble, bake, and dress the pizza right before serving.
- If you have leftovers, remove any dressed greens — they won't keep well. Store pizza in an airtight container in the fridge for up to a couple of days. By far my favorite way to reheat and re-crisp pizza is in the toaster oven. You can use a regular oven if that's what you've got.
Nutrition
Calories: 369kcal | Carbohydrates: 50.1g | Protein: 17g | Fat: 8.3g | Fiber: 3g