Name: Prosciutto-Arugula Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Servings
Ingredients: 1 pound Italian Pizza Dough; 1/2 cup pizza sauce; 1 cup grated mozzarella cheese; 6 slices thinly sliced prosciutto; 2 cups baby arugula; 1 tablespoon olive oil; 1/2 cup shaved Parmesan cheese

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This pizzeria style Prosciutto-Arugula Pizza is made at home with simple ingredients, a very hot grill or oven, and a baking stone! Yes you can achieve a chewy, crispy crust at home and I will show you exactly how to do it. Most grocery stores or Italian delis sell prosciutto and Parmigiano-Reggiano cheese. Then choose a sauce, make your dough and you are ready to roll…..

Wait, I guess I should pat and toss not roll! I use my favorite Italian Pizza Dough recipe which uses Tipo “00” flour. This pizza dough works best if you make it 3 days in advance to allow the gluten to rest and the flavors to develop, but 24 hours is still delicious if you are in a rush. The Prosciutto-Arugula Pizza shown above was made with dough that was only about 18 hours old. Still puffy, still chewy, just not quite as chewy as I like. 😉

How to make Prosciutto-Arugula Pizza:

Pull your dough out of the refrigerator about an hour before you are ready to start cooking in order for it to come back to room temperature…..

Place baking stone in the center of the oven or grill and preheat to 500 degrees…or as hot as you can get your grill to go!

Place dough on a floured work surface and stretch into a 10 to 12-inch circle. Place dough circle on a sheet of parchment paper or a pizza peel sprinkled with corn meal…..

{this image is of a 12-inch pizza using half of a batch of dough}

Spread the pizza sauce on top of the dough with a large spoon leaving a clean edge around the perimeter…..

{this image is of a 10-inch pizza using 1/4th of a batch of pizza dough}

Sprinkle the grated mozzarella over the sauce, again leaving a clean edge…..

Place the thinly sliced prosciutto on top of the cheese…..

{that is 3 slices that broke apart while I was separating them}

Carefully slide the pizza {and the parchment paper if using} onto the preheated pizza stone……

Wait, what is that? I will explain in a minute. 😉

{this is a Grilled Pizza Margherita cooked straight on a stone in a gas grill}

Bake until the cheese is melted and bubbly, and the crust is golden brown, about 6 to 8 minutes. Turn you pizza 180 degrees halfway through baking.

Remove from the oven/grill with a pizza peel or an upside down baking sheet.

Sprinkle a handful of arugula over the top, drizzle with olive oil, and top with shaved Parmesan cheese and ground black pepper…..

Slice and serve…..

This is quickly becoming my new favorite pizza!!

Notes:

Cornmeal used to keep your pizza from sticking WILL burn, that’s a fact. I normally use parchment paper, but this time I was trying out my new pizza oven and wanted the authentic flavor of burnt cornmeal, LOL
The measurements in the recipe instructions are guesstimates! I did not actually measure out the sauce, cheese, or arugula, I just toss things on as I go and remember afterwards that you would like to know exactly how much to use at home.

Tools used to make this recipe:

Pizza Oven for gas or charcoal grill

Baking Stone for grill or oven

Pizza Peel

Tipo “00” Flour

Some of my other favorite Pizzas:

Greens Pizza – with pesto and arugula

Shrimp Scampi Pizza – most popular pizza on Cooking with Curls

Eggs Benedict Pizza – perfect for brunch or dinner

Steakhouse Pizza – with homemade onion rings and Gorgonzola butter

Cherry Bourbon Barbecue Pork Pizza

Enjoy!!