Homemade Arugula and Prosciutto Pizza
Author: April | Food n' Focus
  • For the dough:
  • 1 package Fleischmann'sĀ® RapidRiseĀ® Yeast
  • 153 grams 00 flour
  • 153 grams all purpose flour
  • 8 grams fine sea salt
  • 4 grams extra-virgin olive oil
  • For the pizza:
  • 2 tablespoons olive oil
  • corn meal
  • 2 tablespoons freshly minced or roasted garlic
  • 1 cup mozzarella cheese, shredded
  • 2 ounces Prosciutto di Parma, cut into strips
  • ½ cup ricotta cheese
  • 1 cup arugula
  • Coarse salt to finish
  1. In a large bowl combine flours and salt. In a small bowl mix 200 grams lukewarm tap water, yeast and oil. Pour into flour mix. Using a stand mixer fitted with a dough hook, knead until combined. Pour dough out onto a floured surface and kneed an additional 2-3 minutes. Cut dough into 2 pieces and shape into balls. Cover with a towel and allow dough to rise for 10 minutes.
  2. Preheat the oven to 500 degrees F with pizza stone inside.
  3. Prepare the pizza by stretching it into a 12" size disc and placing it onto a peel sprinkled with cornmeal.
  4. Brush the dough with 1 tablespoon olive oil and half of the garlic. Top with half of the shredded mozzarella, prosciutto and ricotta cheese.
  5. Slide pizza onto stone in the oven and cook for 5-7 minutes, until the bottom of the crust is brown and the cheese has melted.
  6. Remove the pizza from the oven and top with arugula and finishing salt before cutting and serving. Repeat with the second dough and remaining ingredients.
Recipe by Food n' Focus - Food, Travel, Photography at https://www.foodnfocus.com/pizza/homemade-arugula-and-prosciutto-pizza