Prosciutto, Arugula, and Parmesan Pizza

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Recipe photo
Hands-on time:
Baking time:
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Yield: 2 pizzas, about 8 servings

Recipe photo

There are many recipes out there for this refreshing, summery pizza featuring arugula, prosciutto, and shaved Parmesan as toppings; this is our version. With its chewy-crisp crust, enticing blend of cheese and meat, and a generous helping of "tossed salad" on top, this pizza is a light and tasty treat.

Prosciutto, Arugula, and Parmesan Pizza

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 pizzas, about 8 servings
Published: 03/14/2012

Ingredients

Crust

Topping

  • 1 1/2 to 2 cups grated Parmesan
  • 1/4 pound sliced prosciutto
  • 1 shallot, sliced
  • shaved Parmesan
  • fresh arugula, washed, dried and tossed with a splash of olive oil, salt, and pepper

Directions

1) Mix and knead together all of the dough ingredients — by hand, mixer or bread machine set on the dough cycle — to make a soft, smooth dough.

2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's very puffy, about 60 minutes.

3) Divide the dough in half, and shape each half into a 14" oval on a piece of parchment. If the dough fights back, cover and let it rest for 10 minutes, then resume shaping.

4) Allow the dough to rise, covered, until it's noticeably puffy, about 60 to 90 minutes.

5) Place a pizza stone in the center of your oven, and preheat the oven to 450°F. Or place the crusts with their parchment on baking sheets.

6) Use a peel to transfer the dough, parchment and all, to the pizza stone. Or place the pans in the oven. If you're using a stone, you'll probably have to bake the crusts one at a time.

7) Bake the crusts until they begin to brown around the edges, about 8 minutes. Remove them from the oven, and top with the grated Parmesan, prosciutto, and shallot.

8) Return the pizzas to the oven, and bake for another 10 minutes, until their crust is nicely browned, both top and bottom, and the cheese is melted.

9) Remove the pizzas from the oven and top with a handful of the seasoned arugula, and shaved Parmesan.

Yield: two 14" x 10" oval pizzas.

Reviews

1
  • star rating 06/17/2012
  • bonnygae@mac.com from KAF Community
  • Made this weekend. What a delightful surprise! My husband saw the picture in the catalog asked me to make it. He is not usually a salad kind of guy. He says it was better than he thought it would be and asked me to make again...soon. This is a MUST make. You are missing a real treat. So fresh, layers of flavor. I followed the recipe exactly and will not chance a thing. Perfect for those hot Texas suppers.
  • star rating 04/26/2012
  • Brown5410 from KAF Community
  • This was just as easy as it sounded. I made two different versions, one original recipe and the other with shredded chicken. Awesome
1
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