Skeleton Prosciutto and Arugula Pizza
Equipment
- Baking sheet or pizza stone
- Rolling pin
- Mixing bowl
Ingredients
- 1 pound pizza dough
- ½ cup pizza sauce
- 2 cups shredded mozzarella cheese
- 6 ounces thinly sliced prosciutto
- 2 cups fresh arugula
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 475°F and place a baking sheet or pizza stone inside to warm.
- Roll or stretch the pizza dough into a 12-inch round on parchment paper.
- Spread the pizza sauce evenly over the dough, leaving a small border around the edge.
- Sprinkle the mozzarella cheese over the sauce.
- Tear the prosciutto into long strips and arrange them in a loose rib-cage pattern across the cheese.
- Slide the pizza onto the hot baking sheet or stone and bake for 10 to 12 minutes until the crust is golden and the cheese is bubbling.
- While the pizza bakes, toss the arugula with the olive oil, salt, and black pepper in a bowl.
- Remove the pizza from the oven and scatter the dressed arugula over the top before slicing.
Notes
Dress the arugula right before serving so it stays crisp against the warm crust. If your prosciutto slices are very wide, tear them narrower so the skeleton pattern shows clearly after baking. Leftovers reheat best in a 350°F oven for five minutes to keep the crust from softening.
Course: Main Course
Cuisine: Italian
Equipment: Baking sheet or pizza stone, Rolling pin, Mixing bowl
Cuisine: Italian
Equipment: Baking sheet or pizza stone, Rolling pin, Mixing bowl