Prosciutto and Arugula Pizza
Elevate your pizza night with this Prosciutto and Arugula Pizza, a gourmet twist on a homemade classic that perfectly balances savory and fresh flavors. This recipe features a golden, crispy crust layered with garlic-infused olive oil, bubbling mozzarella, and a sprinkle of Parmesan for depth. The centerpiece is thin slices of prosciutto, offering a delightful saltiness, topped with a refreshing arugula salad lightly dressed in lemon juice and olive oil for a tangy finish. Using simple techniques like a preheated pizza stone and cornmeal to ensure the perfect crisp, this mouthwatering pizza comes together in just 40 minutes. Whether you're indulging in a quick weeknight treat or impressing guests, this elegant combination of prosciutto and arugula is guaranteed to be a crowd-pleaser. Keywords: Prosciutto and Arugula Pizza, homemade pizza recipe, gourmet pizza, crispy crust pizza, quick dinner ideas.
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Recipe Information
Ingredients
- 1 ball (about 14 ounces) Pizza dough
- 2 tablespoons Olive oil
- 1 clove, minced Garlic
- 8 ounces, shredded Mozzarella cheese
- 1 ounce, grated Parmesan cheese
- 3 ounces, thinly sliced Prosciutto
- 2 cups Arugula
- 1 teaspoon Lemon juice
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornmeal
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet in the oven to heat.
On a lightly floured surface, roll out the pizza dough to your desired thickness, about 12 inches in diameter for a thin crust.
Transfer the rolled dough to a pizza peel or an inverted baking sheet sprinkled with cornmeal to prevent sticking.
In a small bowl, mix 1 tablespoon of olive oil with the minced garlic. Brush this mixture evenly over the pizza dough.
Spread the shredded mozzarella cheese evenly over the dough, leaving a small border around the edges.
Sprinkle the grated Parmesan cheese over the mozzarella.
Using the pizza peel or baking sheet, slide the pizza onto the heated pizza stone or baking sheet in the oven.
Bake for 10-12 minutes, or until the cheese is bubbling and the crust is golden brown.
While the pizza is baking, toss the arugula with the remaining 1 tablespoon of olive oil, lemon juice, and black pepper in a bowl.
Once the pizza is done, remove it from the oven and let it cool slightly for about 2 minutes.
Lay the slices of prosciutto evenly over the pizza, and then top with the arugula mixture.
Slice and serve the pizza immediately for the best combination of crispy crust, melted cheese, and fresh toppings.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.5 g | 134% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 5.9 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 1969 mg | 151% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
