Arugula-Prosciutto Pizza
- 1 pound prepared pizza dough, at room temperature
- All-purpose flour, for dusting
- Cornmeal, for dusting
- 4 tablespoons extra-virgin olive oil
- 1 clove garlic, grated
- 1/2 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground pepper
- 1/2 cup part-skim ricotta
- 1 cup shredded mozzarella cheese
- 4 cups baby arugula
- 1 small shallot, thinly sliced
- Juice of 1/2 lemon
- 3 ounces thinly sliced prosciutto
- Shaved parmesan cheese, for topping
- Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round.
- Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet.
- Bake 8 minutes.
- Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.
- Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and mozzarella.
- Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
- Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining 2 tablespoons olive oil, and salt and pepper to taste.
- Top the pizza with the arugula salad, prosciutto and shaved parmesan.
- Cut into slices.
- Per serving: Calories 642; Fat 34 g (Saturated 10 g); Cholesterol 41 mg; Sodium 1,136 mg; Carbohydrate 63 g; Fiber 3 g; Protein 29 g
- Photograph by Antonis Achilleos
pizza, flour, cornmeal, extravirgin olive oil, clove garlic, fresh rosemary, kosher salt, ricotta, mozzarella cheese, baby arugula, shallot, lemon, parmesan cheese
Taken from www.foodnetwork.com/recipes/food-network-kitchens/arugula-prosciutto-pizza-recipe.html (may not work)