Arugula and Prosciutto Pizza
The weather has been so mild that today, on the first day of winter, I am still picking arugula out of my garden. This is not a complaint. At this rate, perhaps some of my vegetables will continue to grow and become giant plants in the spring. Here’s hoping!
In the meantime, my life is filled with arugula salad, pesto, and this white pizza that has become my new obsession. Thinly shaved salty prosciutto paired with a mild soft cheese and bitter greens is a winning combination I cannot get enough of. As an added bonus, the whole thing comes together quickly enough to make it Friday after work and enjoy it in front of a Christmas movie while wrapping. My kind of dinner!
While any mozzarella will do in a pinch, fresh is better. If you can find the cheese packed in water, all the better. Dress the arugula just before adding it onto the pizza to ensure it doesn’t wilt. This pizza does not keep well, as the arugula wilts quickly. If you are eating this pizza by yourself (no judgement), dress half of it and dress the other half the next day, prior to eating.
Arugula and Prosciutto Pizza
Serves 4-6, Makes 2 pizzas
1 pound pizza dough, at room temperature, divided into 2 equal pieces (here is my go to pizza dough recipe)
1/4 cup extra-virgin olive oil
4 cloves of garlic, sliced
7 ounces fresh mozzarella, sliced
8 thin slices of prosciutto
2 cups arugula
juice from 1/2 lemon
kosher salt
Aleppo pepper (optional)
If you have a pizza stone, place it on a rack in the middle of the oven. Heat the oven to 500F (or your maximum oven temperature) for at least 30 minutes.
In a small saucepan over medium-low heat, heat the olive oil and garlic. Stir until the garlic is lightly golden and remove from the heat. (Be careful not to let the garlic get too dark!) Remove the garlic and season with a pinch of salt.
Roll out your pizza on a piece of parchment paper, into a 10-12 inch circle. Brush the dough with half of the reserved oil. Top the pizza with half of the cheese and prosciutto. Using a pizza peel or the back of a cookie tray, transfer the pizza to the oven with the parchment paper.
Bake the pizza until the edges are lightly brown, about 9 minutes.
Meanwhile, toss the arugula with the lemon juice, a pinch of salt, and a pinch of Aleppo pepper flakes. Remove the pizza from the oven to a cutting board. Scatter half of the arugula on the top, and cut and serve immediately. Repeat with the remaining dough and toppings.
Note: the arugula will quickly wilt if not consumed right away. For leftovers, reserve some of the arugula and top the remaining pizza just before you eat it.