Description
This Arugula and Prosciutto Pizza features a crisp thin crust topped with a fragrant garlic and rosemary olive oil sauce, melted mozzarella and parmesan cheeses, savory prosciutto slices, and a fresh peppery arugula salad tossed in lemon juice for brightness. Perfect for a quick yet gourmet homemade pizza experience.
Ingredients
Units
Scale
Pizza Dough & Flour
- 1 portion overnight thin crust pizza dough (approx 8 oz or 200-250 grams)
- 1/2 tablespoon semolina flour (for sliding the pizza off the peel)
- 1 tablespoon all purpose flour (for stretching the pizza dough)
Olive Oil Sauce
- 1/4 cup olive oil
- 1/4 cup shallot (minced)
- 1 clove garlic (minced or grated)
- 1 sprig fresh rosemary (minced)
- 1/8 teaspoon diamond crystal kosher salt
- 1/8 teaspoon black pepper
Cheeses & Toppings
- 3/4 cup low-moisture mozzarella (grated)
- 1 tablespoon parmesan cheese (finely grated)
- 3 slices prosciutto
- 1 1/2 cups baby arugula
- 1 1/2 tablespoons lemon juice (about half a lemon)
- 1/2 teaspoon diamond crystal kosher salt (use half as much of any other brand)
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat Oven and Prepare Dough: Arrange a baking steel on the top rack of your oven (preferably where the broiler is located) and preheat the oven to 500°F for at least one hour. Remove your pizza dough from the refrigerator at least 60 to 90 minutes before you plan to stretch it.
- Make Olive Oil Sauce: Combine minced garlic, shallot, and rosemary with olive oil in a bowl. This mixture will serve as the pizza’s flavorful white sauce.
- Stretch the Dough: On a generously floured clean countertop, place the dough and dust its surface with flour. Press the center flat to create a thicker outer crust. Using your hands, hold the dough by the edges and let gravity gently stretch it downward, rotating as you go. When the dough reaches about 7-8 inches, lay it flat and stretch gently on the backs of your hands until it is 12-14 inches across, thin in the center with a thicker crust edge.
- Prepare the Pizza Base: Dust your pizza peel with semolina flour and place the stretched dough on it. Spread the olive oil sauce evenly over the dough using the back of a spoon.
- Add Cheese and Prosciutto: Sprinkle grated mozzarella and finely grated parmesan over the olive oil sauce. Tear the prosciutto slices with your hands and arrange them across the pizza, letting them tent over themselves to create airy pockets.
- Transfer and Bake: Shake the peel to ensure the pizza doesn’t stick, then slide it onto the preheated baking steel in the oven. Set a timer and bake for 2 minutes, then rotate and bake another 2 minutes. If the crust looks pale, continue baking for 1 more minute.
- Toss Arugula Topping: While the pizza bakes, toss baby arugula with lemon juice, salt, and freshly ground black pepper to create a fresh topping.
- Broil the Pizza: Turn on the broiler and broil the pizza for 30 to 60 seconds—either on the top broiler or by placing the pizza on an upside-down sheet pan in a bottom-drawer broiler—to achieve a golden finish.
- Finish and Serve: Remove the pizza from the oven, top with the lemony arugula mixture, slice, and serve immediately for the best taste and texture.
Notes
- This pizza is best made with homemade or high-quality overnight thin crust dough for optimal texture and flavor.
- The olive oil white sauce with garlic and rosemary adds a fragrant and savory base, enhancing the toppings without overpowering them.
- Allowing the dough to come to room temperature before stretching prevents tearing and helps achieve a thin center with a puffy crust edge.
- Using semolina flour on the peel helps slide the pizza smoothly onto the baking steel without sticking.
- Tossing the arugula with lemon juice just before serving keeps it fresh, bright, and crisp atop the warm pizza.
- For a crispy and evenly cooked crust, preheat the baking steel for at least an hour to 500°F and use the broiler for a final caramelized finish.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 20 mg
