Description
This Arugula and Prosciutto Pizza features a thin crust topped with a garlicky rosemary olive oil sauce, melted mozzarella, savory prosciutto slices, and fresh peppery arugula dressed with lemon juice. Perfectly crisped on a baking steel, it's a quick and flavorful pizza ideal for a light lunch or dinner.
Ingredients
Units
Scale
Pizza Dough and 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
Cheese 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
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat the Oven: Arrange a baking steel on the top rack of your oven if you have a broiler, and preheat the oven to 500 degrees Fahrenheit for at least 1 hour to ensure the steel is properly heated. Remove the pizza dough from the refrigerator 60 to 90 minutes prior to stretching it to bring it to room temperature.
- Make the Olive Oil Sauce: Combine minced garlic, shallot, and minced rosemary with the olive oil in a small bowl. Add ⅛ teaspoon kosher salt and ⅛ teaspoon black pepper, stirring well to infuse the flavors.
- Grate the Cheese: Grate the low-moisture mozzarella on the large holes of a box grater, then set it aside. Finely grate the parmesan cheese as well.
- Stretch the Dough: Lightly flour a clean countertop with the all-purpose flour. Place the pizza dough on the floured surface and dust the top with more flour. Gently press down in the center to create a slightly thicker crust edge. Hold the dough by the edge with your fingertips pointing down and let it stretch downward, rotating gently to use gravity. Continue stretching until the dough is about 7 to 8 inches across. Then lay it flat and stretch further on the backs of your hands, rotating as you go, until it measures 12 to 14 inches with a thin center and thicker crust.
- Prepare the Pizza Peel: Dust a pizza peel generously with semolina flour to prevent sticking and place the stretched dough onto the peel.
- Assemble the Pizza: Spoon the olive oil sauce evenly over the dough and spread with the back of the spoon. Sprinkle the grated mozzarella and parmesan evenly on top. Tear the prosciutto slices into pieces and drape them over the pizza, creating layers with raised edges for broiling.
- Transfer and Bake: Shake the peel gently to ensure the pizza isn't sticking, then slide it onto the preheated baking steel. Bake for 2 minutes, then rotate the pizza and bake for another 2 minutes. If the crust still looks pale, bake for 1 more minute.
- Toss the Arugula: Meanwhile, toss the arugula with lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon freshly cracked black pepper to season.
- Broil the Pizza: Turn on the broiler and broil the pizza for 30 to 60 seconds to achieve a golden, bubbly top. If your broiler is in the bottom drawer, place an inverted baking sheet inside to support the pizza and broil accordingly.
- Finish and Serve: Remove the pizza from the oven, top it immediately with the dressed arugula, slice, and serve hot for the best flavor and texture.
Notes
- This pizza is perfect for making ahead by preparing the dough the night before for easy assembly.
- The olive oil sauce is a flavorful alternative to tomato sauce and brings a fresh herbal note with garlic and rosemary.
- Using a baking steel preheated for at least an hour ensures a crisp crust similar to pizzeria styles.
- Tearing the prosciutto instead of slicing creates texture and allows it to cook evenly without drying out.
- Broiling at the end quickly melts cheese edges and crisps the prosciutto layers for a wonderful finish.
- Use fresh baby arugula tossed with lemon juice to add a bright peppery contrast to rich flavors.
Nutrition
- Serving Size: 1 pizza
- Calories: 700 kcal
- Sugar: 2 g
- Sodium: 1100 mg
- Fat: 45 g
- Saturated Fat: 12 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 50 mg
