Prosciutto and Arugula Pizza: Fresh and Easy

Prosciutto and Arugula Pizza: Fresh and Easy

Bad pizza annoys me.  Processed cheese, old tomato paste, bland ingredients — yuck!  Why waste your time and money? Good pizza, on the other hand,  thrills me.  Fresh dough, rich cheese and savory ingredients — it’s the stuff food dreams are made of.

Fresh arugula meets salty prosciutto and rich cheese.

I have a preference for thin crust pizzas, as thin as a cracker, with crispy edges and a delicate middle.  When I make pizza at home, I roll the dough super thin then place it on a sizzling hot pizza pan.  The resulting crispness is just fantastic!

I happen to love a combination of hot and cold ingredients on pizza.  When hot cheese meets crisp cold arugula, smoked salmon or freshly cut pineapple, my mouth sings with intense sensation.

Below is my Prosciutto and Arugula Pizza recipe, one of my favorite casual dining dishes.  It’s light, fresh and filled with flavor.  I recommend using a super hot oven (450 degrees) and allowing your pizza stone or pan to get just as hot.  Do this and you’ll get a wonderfully crisp bottom.  Also, if you use a prepared dough, that’s fine, but I find a good pizza dough comes together easily with the help of a food processor.

Use freshly cracked seasonings at the very end, just seconds before you take your first bite.  This recipe is all about bright, light, fresh flavors — I’m sure you’ll enjoy it down to the last crumb!

Prosciutto and Arugula Pizza

Pizza Dough
3 cloves of garlic, finely minced
3 tablespoons olive oil
2 cups fresh mozzarella cheese, grated
1 cup gorganzola cheese, crumbled
1/4 lbs. prosciutto, thinly sliced
2 cups fresh arugula
Olive Oil
Salt and Pepper

The cheese and crust become browned and bubbly

Preheat oven to 450 degrees.  Place one rack in the lowest position in the oven.  Oil pizza stone or pan and insert in oven.

Mix the garlic and olive oil.  Roll out pizza dough into a thin circle, using a well floured surface and rolling pin.  Spread the garlic mixture over the dough.  Top garlic with mozzarella cheese, then dot the pizza with the gorganzola.  Using a pizza peel, carefully place the pizza on hot stone or pan.  Bake until cheese is browned and bubbly, approximately 9-12 minutes.

Remove pizza from oven and top with slices of prosciutto.  Add the arugula and sprinkle generously with olive oil, kosher salt and freshly ground black pepper.  Slice and serve immediately.

Thin slices of prosciutto meets the cheese

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