Prosciutto and Arugula Pizza

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!

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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?!

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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

Ingredients

  • 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.

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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.

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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.

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Slice the fresh mozzarella into thin slices and evenly distribute over the dough.

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Tear the prosciutto into small pieces and evenly distribute between the mozzarella slices.

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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.

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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.

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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.

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Remove pizza from the oven and transfer to a large cutting board.

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Toss the arugula with the dressing until completely coated, then add it to the top of the cooked pizza.

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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.

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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!

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