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| Prosciutto & Arugula Pizza |
During the Corona Virus pandemic, I was thinking about a pizza I had somewhere with prosciutto and arugula. I found this recipe on the Food Network web site. The first time I made, I didn't pay close enough attention to the recipe and didn't add lemon juice, shallots and olive oil to the arugula. We still really liked it. Last night I made it exactly according to the recipe and it was even better. We sat at the kitchen counter with a glass of wine and it almost felt like we were in a bar some place else.
Preheat oven to 450 degrees
Ingredients:
1 pound prepared pizza dough, at room temperature*
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
* I use a pre-made pizza crust that I buy at Sprouts. It is Activfit Super Grains Ultra Thin Pizza Crust. You cook it directly onto the oven rack. There is also a good one from Trader Joe's in the frozen pizza section, Morteli Organic pizza crust
Combine 2 tablespoons olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste. Brush with the pizza crust 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.
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.
