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Prosciutto Arugula and Herbed Tomato Pizza with Homemade Pizza Dough

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Prosciutto Arugula and Herbed Tomato Pizza with Homemade Pizza Dough

Imagine biting into a pizza that transports you straight to the sun-drenched hills of Italy - crispy homemade crust, delicate prosciutto, peppery arugula, and a melody of fresh herbs dancing on your palate. This isn't just another pizza recipe; this is a culinary journey that elevates the humble pizza into a restaurant-quality masterpiece you can create right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to an extraordinary meal, this Prosciutto Arugula Pizza promises to be your new favorite gourmet indulgence.

Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 2 pizzas

Ingredients

  1. 2 cups all-purpose flour
  2. 1 packet active dry yeast
  3. 1 tsp sugar
  4. 1 tsp salt
  5. 3/4 cup warm water
  6. 1 tbsp olive oil
  7. 1 cup tomato sauce
  8. 1 cup mozzarella cheese, shredded
  9. 4 oz prosciutto, sliced
  10. 2 cups arugula
  11. Fresh basil, chopped
  12. Parmesan cheese, grated

Instructions

  1. In a large mixing bowl, combine all-purpose flour, salt, and sugar. Create a small well in the center and add active dry yeast. Pour warm water (around 110°F) and olive oil into the well, then gently mix until a soft, sticky dough forms.
  2. Knead the pizza dough on a floured surface for 8-10 minutes, stretching and folding until the dough becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm area for 30 minutes.
  3. Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheating to ensure a crispy crust.
  4. After the dough has risen, punch it down and divide into two equal portions. Roll each portion on a floured surface into a thin, round shape approximately 12 inches in diameter.
  5. Spread tomato sauce evenly across each pizza dough, leaving a small border around the edges. Sprinkle shredded mozzarella cheese generously over the sauce.
  6. Transfer the prepared pizza onto a baking sheet or pizza stone. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
  7. Remove pizza from the oven and immediately top with thin slices of prosciutto, fresh arugula leaves, and chopped basil.
  8. Finish by grating fresh Parmesan cheese over the top. Slice and serve immediately while hot and crispy.

Tips

  1. Yeast Temperature Matters: Ensure your water is precisely 110°F - too hot will kill the yeast, too cold won't activate it.
  2. Knead with Passion: The secret to a great pizza dough is developing gluten through proper kneading. Don't rush this step!
  3. Preheat Your Baking Surface: A hot pizza stone or baking sheet ensures a crispy, restaurant-style crust.
  4. Less is More: Be careful not to overload your pizza with toppings, which can make the crust soggy.
  5. Fresh Ingredients Make the Difference: Use high-quality prosciutto and fresh arugula for the most authentic flavor.
  6. Serve Immediately: This pizza is best enjoyed hot and fresh out of the oven when the crust is crispy and cheese is perfectly melted.

Nutrition Facts

Calories: 450kcal

Carbohydrates: 55g

Protein: 25g

Fat: 18g

Saturated Fat: 8g

Cholesterol: 40mg

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