Pesto Prosciutto Arugula Pizza

Photo Jan 09, 3 49 10 PM

For today’s lunch, I wanted to make a…healthy kind of pizza. I’ve seen a whole bunch of places where they have the pizza crust and then what looks like a whole salad on top of it, making it a pretty smart way to get your veggies in for the day. I mean, there may be veggies on it but who doesn’t love pizza?

Photo Jan 09, 3 44 35 PM

With that, I chose to make the classic combination of prosciutto and arugula. If there is anything I love as much as smoked salmon, it is prosciutto. There’s just something about that dry, salted, curing magic that happens in the process which makes them both so addicting. The saltiness of the prosciutto plus the pepper tasting flavor that comes from the arugula come hand in hand when dressing a pizza.

Photo Jan 09, 3 50 26 PM

Yet before any dressing can happen, we start with the dough. This dough is probably the easiest and most fool proof pizza dough recipe you can get. The longer you let it proof, the more flavor that gets into the dough. I was able to make it ahead enough where the yeast created this beautiful risen dough over the course of two days. It would have been even better if I made this tomorrow, but I can’t wait any longer. The outcome came out to a gorgeous crispy yet bready crust to accompany the toppings.

Photo Jan 09, 3 49 17 PM

Pesto Prosciutto Arugula Pizza

adapted from Ree Drummond, Food Network

Basic Pizza Dough

makes 2 pizzas

1/2 tsp yeast

3/4 c warm water

2 c all purpose flour

pinch salt

scant 1/4 cup olive oil

Lightly grease a medium bowl with olive oil and set aside. Sprinkle yeast over water and set aside. In a mixer with a dough hook, mix the flour and salt. Drizzle in olive oil. Pour in the yeast mixture and continue to knead until all flour is incorporated into a ball, the dough will be moist. Turn it into the greased bowl, cover with plastic wrap, and let it rise for at least one hour, but it is best at least 24 hours in advance. The longer the better.

Photo Jan 09, 3 46 16 PM

Toppings

1/4 c pesto

1/2 c whole milk fresh mozzarella, sliced thin

pepper

4 slices prosciutto

1 1/2 c arugula

shaved parmesan

Preheat oven to 500 degrees. If you have a pizza stone, set it inside the oven as well so it can preheat.

Roll out prepared pizza dough onto a floured surface to be as thin as possible. Transfer onto the baking sheet. Spread a very thin layer of the pesto over the top, excluding the crust area. Do not overboard on the pesto, only a thin layer is needed. Layer on the mozzarella and sprinkle top with pepper. Slide baking pan into the oven or pizza dough onto pizza stone and bake for 10-15 minutes until the cheese is bubbly and the crust is golden brown. Remove and top with arugula, prosciutto, and shaved parmesan.

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