Prosciutto Arugula Pizza
Wanna Grab A Slice?
When I was going to make homemade pizza for the first time, I knew what I wanted to make! Prosciutto Arugula with homemade marinara (just like we had in Italy)… and let me tell ya… the photos don’t do it justice!
Prosciutto Arugula Pizza
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- prep time: 10 Minutes (not including letting dough rest)
- cook time: 15-20 minutes
- total time: Around half hour
Servings: 2-4
Ingredients:
- 1 fresh pizza dough (I got mine from Capri Bakery in Maple Ridge and it was EXCELLENT)
- Olive oil
- Tomato sauce
- Italian Seasoning
- 1 shallot, diced
- Cherry tomatoes, sliced
- Red onion, sliced
- Arugula
- Prosciutto
- Basil
- Mozzarella cheese
- Salt & Pepper
Instructions
- If the dough is frozen, thaw in the refrigerator overnight
- A couple of hours before prepping your pizza leave the dough at room temperature
- Allow the dough to double and then add some shortening or margarine into your large pan/cookie sheet or round pan
- Reverse the bag and let the dough drop onto the pan
- Spread the dough out as much as you can without ripping it
- Once you have stretched it as much as you can, let it rest for 30 minutes
- While it is resting, make your pizza sauce by mixing the tomato sauce, Italian seasoning, shallot, salt, and pepper, tasting to ensure a good flavor combination
- Stretch the dough all the way and then top with pizza sauce, tomatoes, and sliced onions
- Bake at 400F for 15-20 minutes
- With 10 minutes remaining top with fresh mozzarella cheese and proscuitto
- To add some nice crispy brown edges, coat the crust with olive oil and then broil for 1-2 minutes at the end to brown (watching carefully to ensure it doesn't burn)
- Top with fresh basil and arugula and serve with chili flakes and parmesan cheese
Kaylesha Penner
