prosciutto-arugula pizza (minus the prosciutto).

I love me some pizza, especially when it’s topped with a delicate, peppery green like arugula. This looks delicious, and I’m planning on making it Saturday night. I’m leaving off the prosciutto, but I’m sure it’s delicious if you like that sort of thing. Bon appétit! xo, m



Makes 1 10-inch pizza
1/4 pound of pizza dough (Recipe here. Alternatively, Whole Foods and Trader Joe’s have great pre-made dough)
2 tablespoons or so of tomato sauce (Keep homemade sauce on hand. I just whiz a large can of San Marzano tomatoes in the food processor, before adding kosher salt and sugar to taste.)
6 to 8 thin slices of buffalo mozzarella
3 thin slices of prosciutto
2 large handfuls of baby arugula
excellent olive oil, for drizzling
flaky sea salt, for finishing

Place the stretched dough a piece of parchment slightly larger than the dough round (you will eventually use the parchment as a type of tray to transport the pizza, so leave yourself adequate “handles” to carry the parchment for this purpose). Spread a very thin layer of the sauce on the dough. Top with the cheese slices and prosciutto.
Wearing oven mitts, transfer the pizza, on the parchment paper, onto the preheated pizza stone (keeping the parchment between the pizza and the stone). Bake for five minutes, then check the pizza once a minute until the dough is slightly charred in spots and the cheese is golden. Wearing oven mitts, lift the pizza on the parchment off the stone and onto a board. Slide the parchment out from under the pizza and discard it.
Pile the pizza with the arugula. Drizzle with olive oil and sprinkle with flaky sea salt, if desired.

Note: I don’t have a pizza stone. I either bake pizza directly on the oven rack or on a baking sheet. Seems to work just fine for me. : )

Recipe and photo from The Kitchen Sink.


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