Prosciutto and Arugula Pizza
Prosciutto and Arugula Pizza
INGREDIENTS
- 1 batch thin-crust pizza dough (see below) or store bought pizza dough
- 1 cup San Marzano Tomato Pizza Sauce (or any sauce you prefer)
2 cups shredded mozzarella cheese
- 2 cups arugula
- Extra-virgin olive oil, to taste
- Lemon juice, to taste
- Kosher salt and freshly ground pepper, to taste
- 3 oz. prosciutto, very thinly sliced
DIRECTIONS
Preheat a pizza maker on the preheat setting for 30 minutes or oven according to pizza dough instructions (usually 425 degrees). On a lightly floured surface, roll out half of the dough into a 10-inch round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel or stone. Spread half of the pizza sauce over the dough, leaving a 1/2-inch border uncovered. Top with half of the cheese. Transfer the pizza to the pizza maker or pizza stone for the oven. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, or 10 to 11 minutes in oven. Transfer the pizza to a cutting board. In a bowl, toss the arugula with olive oil, lemon juice and salt and pepper to taste. Drape the pizza the sliced prosciutto and top with the dressed arugula. Slice and serve immediately.
FRESH THIN CRUST PIZZA DOUGH:
INGREDIENTS
- 1 1/2 tsp. active dry yeast
- 1 tsp. sugar and 1 ¼ tsp kosher salt
- 3/4 cup warm water (about 105°F)
- 1 cup cake flour
- 1 cup plus 3 Tbs. all-purpose flour
- 2 Tbs. extra-virgin olive oil
DIRECTIONS
In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes. In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times. Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky. Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half – Makes two 10-inch thin-crust pizzas.
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