Happy Memorial Day weekend! I am capitalizing on the long weekend by playing in the kitchen and enjoy the beautiful sunshine! During the bitter cold and snow of winter I began to doubt the weather would ever again reach 80 degrees and sunny. Okay, that may have been a little dramatic, but I am now more appreciative of the amazing weather than ever. Sun! Blue skies! Short sleeves! Sandals! New umbrella (after our mishap earlier this week…)! Bike rides!
Now that the weather is warmer I aim to prepare lighter recipes using seasonal ingredients. The Farmer’s Markets and local grocery stores are boasting prettier produce each week and I don’t want to miss out on experiencing the freshest tastes of Spring. Plus, who wants to stand in front of the stove for an hour when you could be outside?!
In the Farmer’s Market bag this week I purchased rhubarb, arugula, radishes, asparagus, and swiss chard. Arugula is the perfect addition to this pizza; it provides a fresh, peppery bite to contrast the warm gooey cheese and salty prosciutto. As always, I used The Pioneer Woman’s pizza dough recipe because it turns out perfect every. single. time. And, its delicious! Click here to visit her website for the step-by-step instructions for the dough…you won’t regret it!
Okay, I do have to make a slight confession before sharing this recipe. I cannot take all the credit. The original idea for adding prosciutto to pizza came from my husband. I continue to be amazed by the great suggestions he contributes. I’m so happy I married someone who loves food. <3
- 1 batch pizza dough (homemade or store-bought)
- 1/3 c. tomato sauce
- 1/2 tsp ground oregano
- 8 oz fresh mozzarella
- 3 slices prosciutto
- 6 c. arugula
- 1/2 lemon, juiced
- 3-4 tbsp olive oil
- salt/pepper to taste
Preheat the oven to 400 degrees F.
Begin with the pizza dough; flour the counter and the pizza dough to prevent it from sticking. Use a rolling pin to stretch the dough to fit a baking sheet. You could also use a pizza pan or pizza stone.
Transfer the dough to the baking sheet. Top with tomato sauce and use the back of a spoon to evenly spread the sauce leaving a 1 inch border for the crust. Sprinkle with oregano.
Slice the fresh mozzarella into thin slices and evenly distribute over the dough.
Tear the prosciutto into small pieces and evenly distribute between the mozzarella slices.
Sprinkle lightly with salt and pepper. I love that this pizza is not loaded with toppings and cheese. It leaves room to savor each and every flavor without getting bogged down with too much “stuff”. Bake for ~20 minutes or until the crust is golden and crisp and the cheese begins to bubble and brown. The prosciutto will become darker in color and begin to crisp also.
Wash the arugula and spin dry with a salad spinner. You can find pre-washed arugula in the grocery store if you prefer to go that route.
While the pizza is cooking, cut a lemon in half and juice one half into a medium mixing bowl; save the other half for a different recipe. Drizzle the olive oil into the lemon juice, whisking constantly, until the dressing comes together into a cohesive mixture. Season with salt and pepper.
Remove pizza from the oven and transfer to a large cutting board.
Toss the arugula with the dressing until completely coated, then add it to the top of the cooked pizza.
Cut the pizza into slices and serve. I love the combination of hot and cold, salty and peppery, fresh and cooked that this pizza provides. Opposites really do attract when it comes to food. And sometimes people.
Prosciutto and arugula pizza is 100% satisfying served with a summery beer outside at the picnic table. Hope you enjoy the weekend with your loved ones!