Description
A vibrant and flavorful arugula and prosciutto pizza featuring a thin, crispy crust topped with a garlic and rosemary olive oil sauce, melted mozzarella, parmesan, tender slices of prosciutto, and a fresh peppery arugula salad dressed with lemon juice. Perfect for a gourmet yet quick homemade pizza experience.
Ingredients
Scale
Dough and Base
- 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)
- ¼ cup olive oil
Sauce and Seasonings
- 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
Cheese and Toppings
- 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 (use half as much of any other brand)
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat Oven and Prepare Dough: An hour before making the pizza, place the baking steel on the top rack of your oven (under the broiler if available) and preheat the oven to 500°F for at least one hour. Remove the pizza dough from the refrigerator 60-90 minutes before stretching to come to room temperature.
- Make Olive Oil Sauce and Grate Cheese: Combine minced garlic, shallot, and rosemary with olive oil to create a white pizza sauce. Grate the mozzarella using the large holes of a box grater and set aside.
- Stretch the Dough: Lightly flour a clean countertop with all purpose flour. Place the dough on it and dust the top with more flour. Press the center flat, leaving a thicker outer crust. Hold the dough by the edges with fingertips and thumbs pointing down, letting gravity stretch it downward while rotating gently. When it measures about 7-8 inches across, lay it flat and use the backs of your hands to continue stretching it gently until the dough is thin in the center with a thicker crust, measuring approximately 12-14 inches in diameter.
- Prepare the Pizza Peel: Dust the pizza peel with semolina flour and transfer the stretched dough onto it.
- Assemble the Pizza: Spread the olive oil mixture evenly over the pizza dough using the back of a spoon. Sprinkle with grated mozzarella and parmesan cheese. Tear the prosciutto slices into pieces and arrange them over the pizza, allowing edges and corners to tent upwards toward the broiler.
- Launch and Bake: Shake the pizza on the peel to ensure it is not sticking. Slide the pizza onto the preheated baking steel in the oven. Bake for 2 minutes, then rotate and bake for 2 more minutes. If still pale, cook for an additional 1 minute.
- Prepare Arugula Topping: While the pizza cooks, toss the baby arugula with lemon juice, kosher salt, and freshly cracked black pepper.
- Broil the Pizza: Turn on the broiler and broil the pizza for 30-60 seconds to achieve a golden, slightly crisp top. If your broiler is in the bottom drawer, place an upside down sheet pan inside for support and slide the pizza onto it to broil.
- Serve: Remove the pizza from the oven, top it with the prepared arugula mixture, cut into slices, and serve immediately.
Notes
- This pizza is best enjoyed fresh out of the oven while the crust is crisp and the arugula is vibrant.
- Overnight dough enhances flavor and texture – plan ahead to make your dough in advance.
- Use semolina flour to prevent sticking when transferring the pizza from peel to oven.
- If you don’t have fresh rosemary, dried rosemary can be used sparingly, but fresh is preferred for the best flavor.
- Adjust the lemon juice and salt in the arugula topping to taste for brightness and balance.
Nutrition
- Serving Size: 1 pizza
- Calories: 680 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 50 mg
