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PIZZA PROSCIUTTO E RUCOLAFashioned after the first genuine Italian pizza I ever had, this recipe adds the arugula and prosciutto after baking the crust, sauce, and cheese to keep them fresh and flavorful.
Note that the dough must be removed from the refrigerator about 2 hours before you bake the pizzas.


  • Pizza Dough
  • All-purpose flour, 00 flour, or King Arthur Italian-Style flour for
  • dusting
  • Cornmeal, for dusting the pizza peel
  • 2 cups Basic Pizza Sauce
  • 1 ball (about 1 pound) fresh mozzarella, drained and torn into 1- to 2-
  • inch pieces
  • 6 ounces thinly sliced prosciutto, torn into large pieces
  • 1 cup (loosely packed) arugula
How to Make It
  1. emove the dough from the refrigerator about 2 hours before you plan to make the pizzas; this will make it easier to roll.
  2. Position a rack in the center of the oven, set a pizza stone on the rack, and preheat the oven to 500°F.
  3. Generously flour a work surface and lightly roll out the dough with a floured rolling pin, rotating the dough as you roll, until it is about 12 inches in diameter and uniformly ¼ inch thick. In one smooth, deft movement, lift the pizza onto a cornmeal-dusted pizza peel. (If you do not have a peel, use an inverted cookie sheet to transfer the pizza to and from the stone.)
  4. Ladle half of the tomato sauce onto the dough, then use the bottom of the ladle to spread it evenly, leaving a ½-inch border all around. Slide the dough onto the pizza stone and bake for 3 to 4 minutes. Open the oven, slide out the rack, and quickly arrange half of the mozzarella over the pizza, then bake until the cheese is bubbly and the dough is golden brown around the edges, 3 to 4 more minutes.
  5. Carefully slide the pizza back onto the peel, then transfer it to a cutting board. Scatter half of the prosciutto and arugula over the pizza and let rest for 2 minutes, then cut the pizza into 6 or 8 slices, transfer to a serving plate or plates, and serve immediately.
  6. Repeat with the remaining dough and toppings.

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