Arugula Prosciutto Pizza
Ingredients
Herbed crust mix
- 1 cup lukewarm water
- 1 pkg yeast
- 1 tbsp white sugar
- 3 tbsp olive oil
- 1 tsp salt
- 2 1/2 cups all-purpose flour
- all-purpose flour for dusting
- Cornmeal for dusting
- 1 clove garlic peeled and minced
- 2 tsp fresh Mariposa Farms Basil finely chopped
- 1/2 tsp onion powder optional
- 1 tsp fresh Mariposa Farms Rosemary finely chopped
- 1 tsp fresh Mariposa Farms Oregano finely chopped
Toppings
- 4 tbsp extra-virgin olive oil
- 1 clove garlic grated
- 1/2 tsp fresh Mariposa Farms Rosemary chopped
- Kosher salt and black pepper to taste
- 1/2 cup part skim ricotta
- 1 cup shredded mozzarella cheese
- 4 cups fresh Mariposa Farms Arugula baby
- 1 small shallot thinly sliced
- Juice from 1/2 lemon
- 3 ozs Prosciutto thinly sliced
- shaved parmesan cheese for topping
Instructions
Crust
- Mix the yeast, sugar and water, let mixture rest for 10-15 minutes. Next add the basil, rosemary, oregano, salt and onion powder to the oil in a medium bowl. Add the yeast mixture to the herbs and oil. Add the flour and mix to form the dough. Let the dough rest for 10 minutes.
- Preheat oven to 425 degrees F., add the stone to preheat when rolling the dough out.
- Dust the rolling surface with flour and cornmeal, roll out pizza crust and place on preheated pizza stone in the oven for 8 minutes. Remove from oven and add toppings as instructed in next section.
Adding the Toppings
- Combine 2 tbsp olive oil in a bowl with the garlic, rosemary, salt and pepper. Brush top of pizza with the olive oil mixture and top with ricotta and mozzarella. Return the pizza to the oven; bake until cheese is golden and bubbly, about 5-8 more minutes.
- In the meantime toss the arugula and the shallots in a large bowl with the lemon juice, the remaining 2 tbsp olive oil, salt and pepper. Top pizza with the arugula salad, prosciutto and shaved parmesan. Cut into slices and enjoy.