Arugula-Prosciutto Pizza

Name: Arugula-Prosciutto Pizza
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters baby arugula; 1 teaspoons chopped fresh rosemary; 1 clove garlic, grated; 1 Juice lemon; 4 servings Kosher salt and freshly ground pepper; 4 Tbsps extra-virgin olive oil; 4 servings Shaved parmesan cheese, for topping; 118 milliliters part-skim ricotta; 454 grams prepared pizza dough, at room temperature; 85 grams thinly sliced prosciutto; 1 small shallot, thinly sliced; 237 milliliters shredded mozzarella cheese

Arugula-Prosciutto Pizza might be just the Mediterranean recipe you are searching for. This main course has 747 calories, 33g of protein, and 43g of fat per serving. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have baby arugula, olive oil, pizza dough, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F.

Equipment you will use

Baking Sheet

Pizza Stone

Oven

Roll out the dough on a lightly floured surface into a 12-inch round.

Ingredients you will need

Dough

Roll

Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet.

Ingredients you will need

Cornmeal

Dough

Equipment you will use

Baking Sheet

Pizza Stone

Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Rosemary

Garlic

Equipment you will use

Oven

Bowl

Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.

Ingredients you will need

Mozzarella

Olive Oil

Ricotta Cheese

Cheese

Equipment you will use

Oven

Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved parmesan.

Ingredients you will need

Salt And Pepper

Lemon Juice

Prosciutto

Olive Oil

Parmesan

Arugula

Shallot

Equipment you will use

Bowl

Cut into slices.

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

946milliliters

baby arugula 1teaspoons

chopped fresh rosemary 1clove

garlic, grated 1

Juice lemon 4servings

Kosher salt and freshly ground pepper 4Tbsps

extra-virgin olive oil 4servings

Shaved parmesan cheese, for topping 118milliliters

part-skim ricotta 454grams

prepared pizza dough, at room temperature 85grams

thinly sliced prosciutto 1small

shallot, thinly sliced 237milliliters

shredded mozzarella cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.