Description
A fresh and flavorful Arugula and Prosciutto Pizza featuring a thin crust topped with garlic and rosemary olive oil sauce, melted mozzarella, torn prosciutto, and peppery arugula dressed with lemon juice. Perfect for a light yet satisfying meal.
Ingredients
Units
Scale
Pizza Dough and Base
- 1 portion overnight thin crust pizza dough (approx 8 oz or 200-250 grams)
- 1/2 tablespoon semolina flour (for sliding the pizza off the peel)
- 1 tablespoon all purpose flour (for stretching the pizza dough)
Sauce
- 1/4 cup olive oil
- 1/4 cup shallot (minced)
- 1 clove garlic (minced or grated)
- 1 sprig fresh rosemary (minced)
- 1/8 teaspoon diamond crystal kosher salt
- 1/8 teaspoon black pepper
Cheese and Toppings
- 3/4 cup low-moisture mozzarella (grated)
- 1 tablespoon parmesan cheese (finely grated)
- 3 slices prosciutto
- 1 1/2 cups baby arugula
- 1 1/2 tablespoons lemon juice (about half a lemon)
- 1/2 teaspoon diamond crystal kosher salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat Oven: Arrange the baking steel on the top rack of your oven and preheat to 500°F for at least one hour to ensure even, intense heat for baking the pizza.
- Prepare Dough: Remove pizza dough from the refrigerator 60-90 minutes before stretching to bring it to room temperature for easier handling.
- Make Olive Oil Sauce: Combine minced garlic, shallot, and rosemary with olive oil to create a fragrant white pizza sauce.
- Grate Cheese: Grate mozzarella using the large holes of a box grater and set aside along with finely grated parmesan cheese.
- Hand Stretch Dough: Dust a clean countertop generously with all-purpose flour. Place dough on the surface, dust the top with flour, press flat in the center creating a thicker crust edge. Pick the dough up with fingertips pointing downward and gently stretch it by rotating it, letting gravity stretch the dough downward without tearing.
- Stretch Further: Lay dough flat and use the backs of your hands to stretch it gently apart while rotating until it reaches 12-14 inch diameter with a thin center and thicker crust.
- Transfer Dough: Dust pizza peel with semolina flour and slide the dough onto it for easy transfer into oven.
- Assemble Pizza: Spread olive oil sauce evenly over the dough using back of a spoon. Sprinkle grated mozzarella and parmesan cheese evenly. Tear prosciutto slices into pieces and arrange over the pizza, allowing edges to tent upward for broiling effect.
- Launch Pizza: Shake the pizza on the peel to ensure it doesn’t stick, then slide it onto the preheated baking steel in the oven.
- Bake Pizza: Bake for 2 minutes, rotate the pizza, bake for 2 more minutes. If it appears pale, bake for an additional 1 minute.
- Toss Arugula: While pizza bakes, toss arugula with lemon juice, salt, and pepper to dress it lightly.
- Broil Pizza: Turn on the broiler for 30-60 seconds to crisp the top. If the broiler is in the bottom drawer, place an inverted sheet pan in the broiler and slide the pizza atop to broil evenly.
- Finish and Serve: Remove pizza from oven, top with dressed arugula, slice, and serve immediately for best flavor and texture.
Notes
- This bright summer pizza is enhanced by a garlic and rosemary olive oil sauce, generous mozzarella, and tender prosciutto with a fresh, lemony arugula finish.
- Make pizza dough ahead of time and refrigerate overnight to develop flavor and make stretching easier.
- Use semolina flour on the peel to prevent sticking and help slide the pizza smoothly onto the baking steel.
- Be gentle when stretching the dough to avoid tearing; let gravity assist your stretching technique.
- Broiling at the end crisps the prosciutto edges for added texture and flavor.
Nutrition
- Serving Size: 1 pizza
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 55 mg
