White Pizza with Roasted Garlic, Prosciutto, and Arugula
- 1 bulb Garlic
- 4 Tablespoons Olive Oil, Divided Plus Extra For Brushing On Your Pizza Crust
- 1 whole Large Pizza Size Batch Of Fresh Or Store-bought Pizza Dough
- 1 cup Ricotta Cheese
- 1/2 cups Goat Cheese
- 1 cup Parmesan Cheese
- 13 cups Prosciutto, Cut In 1 Inch Pieces
- Sea Salt, to taste
- Salt And Pepper, to taste
- 2 cups Arugula, Washed And Dried, Chopped Or Shredded
- To roast the garlic: Preheat oven to 400 F. Peel off the first couple outside layers from the garlic bulb, leaving it mostly intact.
- Chop off the top 1/2-inch of the bulb.
- Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper (see the related blog post for photos of this).
- Wrap bulb in a sheet of parchment paper or foil, twist or tie the foil at the top, forming it into a parcel shape.
- Place it on a pan and put in oven.
- Roast for 1 hour.
- Remove garlic from oven and let it cool.
- While still warm, squeeze each clove out of its sleeve by pushing from the bottom of the bulb to the toplike youre squeezing a tube of toothpaste.
- Mix roasted garlic with remaining 2 tablespoons of olive oil until combined.
- To make pizza: Preheat oven to 425 F. Roll out the pizza dough then put the dough onto your pizza pan.
- Spread garlic and oil mixture onto the prepared pizza dough.
- Season with salt and pepper.
- Dot the crust with ricotta and goat cheese.
- Sprinkle parmesan on top, and then layer prosciutto on top of cheeses.
- Using a brush or your finger, coat the outer crust with some olive oil and sprinkle with sea salt.
- Bake at 425 F for 15-20 minutes, or until crust turns golden brown and cheeses melt.
- Remove from oven and top with fresh arugula.
- Enjoy!
garlic, olive oil, batch, ricotta cheese, goat cheese, parmesan cheese, salt, salt, arugula
Taken from tastykitchen.com/recipes/main-courses/white-pizza-with-roasted-garlic-prosciutto-and-arugula/ (may not work)