Description
This Arugula and Prosciutto Pizza features a thin and crispy hand-stretched crust topped with a fragrant garlic and rosemary olive oil sauce, melted mozzarella and parmesan cheeses, delicate slices of prosciutto, and a fresh, peppery arugula salad tossed in lemon juice. Perfectly broiled for a bubbly, golden finish, this pizza is a delicious balance of savory and bright flavors ideal for a gourmet homemade meal.
Ingredients
Units
Scale
Pizza Dough & Flour
- 1 portion overnight thin crust pizza dough (approx 8 oz or 200-250 grams)
- 1/2 tablespoon semolina flour (for sliding the pizza off the peel)
- 1 tablespoon all purpose flour (for stretching the pizza dough)
Olive Oil Sauce
- 1/4 cup olive oil
- 1/4 cup shallot (minced)
- 1 clove garlic (minced or grated)
- 1 sprig fresh rosemary (minced)
- 1/8 teaspoon diamond crystal kosher salt
- 1/8 teaspoon black pepper
Cheeses and Toppings
- 3/4 cup low-moisture mozzarella (grated)
- 1 tablespoon parmesan cheese (finely grated)
- 3 slices prosciutto
- 1 1/2 cups baby arugula
- 1 1/2 tablespoons lemon juice (about half a lemon)
- 1/2 teaspoon diamond crystal kosher salt (use half as much of any other brand)
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat the Oven: An hour before making the pizza, arrange the baking steel on the top rack of your oven (especially if it has a broiler on top) and preheat the oven to 500 degrees Fahrenheit for at least an hour. Remove the pizza dough from the refrigerator 60 to 90 minutes before stretching to bring it to room temperature.
- Prepare the Olive Oil Sauce: Combine the minced garlic, shallot, and rosemary with the olive oil. Mix well and set aside. Grate the mozzarella on the large holes of a box grater and set aside as well.
- Stretch the Dough: Place the dough on a flour-dusted clean countertop, dust the dough's surface with flour as well. Press the center flat to create a thicker outer crust. Pick up the dough from the edges, letting gravity stretch it downward while rotating gently to avoid tearing. When it reaches 7 to 8 inches in diameter, lay it flat and use the backs of your hands to stretch it more to approximately 12 to 14 inches wide with a thin center and thick crust.
- Prepare the Pizza Base: Dust a pizza peel generously with semolina flour and transfer the stretched dough onto it carefully.
- Assemble the Pizza: Spoon the olive oil mixture over the dough and spread it evenly with the back of the spoon. Sprinkle the grated mozzarella and parmesan cheese on top. Tear the prosciutto slices and arrange them over the cheese, allowing them to tent and create texture for crisp, flavorful edges.
- Launch and Bake: Shake the peel gently to ensure the pizza isn't sticking, then slide it onto the preheated baking steel in the oven. Bake for 2 minutes, rotate the pizza, bake another 2 minutes, then bake an additional 1 minute if it still looks pale.
- Toss the Arugula: While the pizza bakes, toss the baby arugula with lemon juice, salt, and freshly cracked black pepper to create a fresh topping.
- Broil the Pizza: Use the broiler to finish the pizza with a final 30 to 60 seconds of broiling for a bubbly golden finish. If your broiler is located in the bottom drawer, place an inverted sheet pan there first and then set the pizza on top to broil evenly.
- Serve: Remove the pizza from the oven. Top it immediately with the lemony arugula mixture. Slice and serve while hot for the best texture and flavor.
Notes
- This pizza dough is best made the day before so it can rest and develop flavor overnight.
- The olive oil sauce provides moistness without traditional tomato sauce, enhancing the garlic and rosemary notes.
- Using semolina flour on the peel prevents sticking and helps transfer the pizza smoothly into the oven.
- Be gentle while stretching the dough to avoid tears; gravity helps if you rotate continually.
- Broiling at the end adds a golden finish and slightly crispy edges to the prosciutto and crust.
- Toss the arugula just before serving to keep it fresh and crisp.
- This pizza serves one large 12-14 inch size; scale ingredients for more servings.
Nutrition
- Serving Size: 1 pizza
- Calories: 700 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 50 mg
