I don’t think I can go back to frozen pizza. (Ok fine, I will, but I'm not going to like it.)
I love this prosciutto arugula pizza for so many reasons. Most importantly, it looks impressive and is secretly easy to make. This recipe is from the Food Network. I found it because I was hungry and wanted prosciutto arugula pizza. ¯\_(ツ)_/¯
(There’s also a killer Fig-Prosciutto Pizza from Ree Drummond that my mom makes, and nails every time.)
This pizza gives me an excuse to break out my pastry brush and paint the dough with an herby olive oil mixture, plus eat fancy thin bacon. (You can’t fool me, prosciutto.) Plus, it has a salad on top – no joke, that’s how the recipe describes it – so it’s healthy(ish), right?
If you have guests coming over, this is a winner. Or, if you just want to #treatyoself, this pizza’s your dude.
Here’s my slight adaptation of the Food Network recipe.
Prosciutto Arugula Pizza
Ingredients
1lb. pre-made pizza dough, at room temperature
4 tbsp. extra-virgin olive oil, divided
1 clove garlic, grated
½ tsp. chopped rosemary
A pinch of salt and pepper
½ cup part-skim ricotta
1 cup shredded mozzarella cheese
4 cups baby arugula
1 red onion, chopped
½ lemon, juiced
3 oz. thinly sliced prosciutto
Parmesan cheese, for topping
Instructions
Preheat the oven to 450 F.
Roll out the dough and transfer to a baking sheet. Bake for 8 minutes.
Meanwhile, combine 2 tbsp. oil, garlic and rosemary, with salt and pepper to taste.
Remove the dough from the oven and brush the oil mixture over it. Top with ricotta and mozzarella. Bake until the cheese is bubbly, about 6 minutes.
While baking, toss the arugula and onion in a large bowl with lemon juice, remaining 2 tbsp. of olive oil, and salt and pepper to taste.
Sneak a handful of shredded mozzarella, because we all knew you were going to snack from the bag anyway.
Top the pizza with the arugula salad (see – healthy!), prosciutto and parmesan.
Serve and wow your guests, or yourself.
Notes
I used Pillsbury pre-made pizza dough for this recipe and enjoyed it. It has a sweet taste because, well, it’s the Pillsbury dough boy. Might venture into making my own dough next time.
If you end up buying pre-made dough like I did, you might find they don’t always come in perfect 1lb. packages. Not a big deal, just keep that in mind if you need to adjust the toppings, etc.
The original recipe calls for shaved parmesan, which photographs much nicer than shredded - but these weren't things I was thinking of while in the cheese section at Aldi. Meh.
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