Description
A fresh and flavorful Arugula and Prosciutto Pizza featuring a thin crust topped with a fragrant garlic-rosemary olive oil sauce, melted mozzarella, torn prosciutto slices, and a bright, peppery arugula salad dressed with lemon juice. Perfect for a light yet satisfying meal.
Ingredients
Scale
Pizza Dough
- 1 portion overnight thin crust pizza dough (approx 8 oz or 200-250 grams)
- ½ tablespoon semolina flour (for sliding the pizza off the peel)
- 1 tablespoon all purpose flour (for stretching the pizza dough)
Sauce and Toppings
- ¼ cup olive oil
- ¼ cup shallot (minced)
- 1 clove garlic (minced or grated)
- 1 sprig fresh rosemary (minced)
- ⅛ teaspoon diamond crystal kosher salt
- ⅛ teaspoon black pepper
- ¾ cup low-moisture mozzarella (grated)
- 1 tablespoon parmesan cheese (finely grated)
- 3 slices prosciutto
- 1½ cups baby arugula
- 1½ tablespoons lemon juice (about half a lemon)
- ½ teaspoon diamond crystal kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat Oven and Prepare Dough Remove the pizza dough from the refrigerator 60-90 minutes before stretching. Place the baking steel on the top rack of your oven (if broiler is on top) and preheat the oven to 500°F for at least one hour.
- Make Olive Oil Sauce In a small bowl, combine the minced garlic, shallot, rosemary, olive oil, ⅛ teaspoon kosher salt, and ⅛ teaspoon black pepper. Set aside.
- Stretch the Dough On a clean countertop generously dusted with all purpose flour, place the dough and dust the top side as well. Press the center flat to define a thicker outer crust. Hold the dough with your fingertips and thumbs pointing down, carefully letting gravity stretch it downwards while rotating it slowly. When the dough is about 7-8 inches across, lay it flat on the counter and stretch gently on the backs of your hands, rotating and widening it until it reaches 12-14 inches with a thin center and thicker crust.
- Prepare Pizza Peel Dust the pizza peel with semolina flour to prevent sticking. Transfer the stretched dough onto the peel.
- Assemble Pizza Spread the olive oil mixture evenly over the dough using the back of a spoon. Sprinkle mozzarella and parmesan cheeses on top. Tear the prosciutto slices into pieces and arrange them over the cheese, letting them drape and tent to create texture and height.
- Launch and Bake Pizza Shake the peel gently to ensure the pizza isn’t sticking, then slide it onto the preheated baking steel in the oven. Bake for 2 minutes, then rotate the pizza and bake for an additional 2 minutes. If still pale, bake for 1 more minute.
- Toss Arugula While baking, combine arugula with lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon freshly cracked black pepper. Toss to coat evenly.
- Broil for Finish Turn on the broiler. If the broiler is on top, simply broil the pizza for 30-60 seconds until bubbly and slightly charred. If the broiler is in the bottom drawer, place an upside-down sheet pan inside the broiler, then place the pizza on the pan to broil for the same amount of time.
- Serve Remove the pizza from the oven, top with the dressed arugula mixture, slice, and serve immediately.
Notes
- Make the pizza dough ahead of time to allow it to rest overnight for better flavor and texture.
- Use semolina flour on the peel to prevent sticking and help slide the pizza easily into the oven.
- Be gentle when stretching the dough to avoid tears; gravity will help stretch it evenly.
- The olive oil sauce adds rich flavor without overpowering the fresh toppings.
- Broiling at the end gives a perfect bubbly and slightly charred cheese topping.
- Tossing arugula with lemon juice just before serving maintains its peppery freshness and crunch.
- You can substitute prosciutto with other cured meats if desired, or omit for a vegetarian option.
Nutrition
- Serving Size: 1 pizza
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 55 mg
