Have you tried the latest craze of having your pizza topped with salad? I know, it may not sound very appealing to a pepperoni and sausage pizza lover. Just like most new crazes, it may take some nudging to get others to try. Trust me, this maybe the pizza to change their minds and yours too.
Imagine a warm flat bread fresh out of the oven, brushed with olive oil and covered with hot melted bubbles of mozzarella cheese, topped with sweet balsamic vinegar drizzled over peppery ribbons of arugula, mounds of salty prosciutto, and a sprinkling of parmesan. Are you ready for your pizza and salad now?
Fortunately, I benefit from having a wood-burning pizza oven in my backyard. But you don’t need a wood-burning pizza oven for this pizza; rest assured that this pizza could be made in a conventional oven. Below, you will find that I have included cooking directions for both.
For those who regularly make pizza at home, I recommend investing in a pizza stone and paddle; they make a big difference in the authenticity of the crust and overall quality of the pizza. But in a squeeze, a baking sheet will do.
If you don’t have time to make homemade dough, you can make this delicious pizza with any good store-bought pizza dough. I didn’t have time and purchased ready-made pizza dough from my local grocery market. It didn’t disappoint and I will do it again.
A simple, devoid of pepperoni and sausage, pizza never tasted so scrumptious and fresh. I love this new craze!
pizza with prosciutto, arugula, and mozzarella
Adapted from Wolfgang Puck Makes It Easy
Using store-bought pizza dough:
Allow refrigerated dough to come to room temperature before working with it.
Roll the dough out as thinly as possible before adding toppings.
If you’re not using the dough right away (and it hasn’t already been frozen), freeze it, wrapped tightly in plastic wrap, within 2 days of buying it. It will last for up to 1 month. Thaw in the refrigerator, about 3 hours. Bring to room temperature before rolling out.
1 recipe or store-bought pizza dough
2 tablespoons extra-virgin olive oil
1-tablespoon balsamic vinegar
2 cups grated mozzarella cheese
1-cup baby arugula
6 ounces prosciutto, cut or torn into strips
½ cup shredded Parmesan cheese
Gently separate balls of dough (if needed) and place on a lightly dusted work surface. When you flatten the balls, gently press out the air but do not pack the dough.
Using a rolling pin, roll out the pizza dough into a circle to roughly 12 inches round and ¼ inch thick. Dust a pizza paddle with cornmeal and working very quickly, place the dough round on paddle, brush the dough lightly with olive oil, next sprinkle on the mozzarella cheese.
If using a conventional oven, preheat the oven with a pizza stone set on the middle rack for 30 minutes at 500 degrees F. When heated, Lightly slide pizza onto the baking stone and bake it until the crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza in the oven and again as you take it out.
If using a wood-fired oven, place the pizza in oven, away from the fire, and let bake for several minutes. Turn the pizza 180 degrees and continue baking for another few minutes or until crust is golden brown and the cheese is bubbly. Pizza cooks very quickly in a wood-fired oven.
While the pizza is baking, toss the arugula with the olive oil and balsamic vinegar.
Transfer the pizza to a firm surface and arrange the arugula, prosciutto, and Parmesan on top. Cut the pizza into sliced with a pizza cutter or a very sharp knife. Serve immediately.