Welcome to the first monthly ingredient spotlight ! This month’s ingredient is arugula. Spicy, peppery arugula.
Story time!
When I was in college, there wasa pizza place not too far from campus that I would frequent. Their pizzas were so good. The crust was nice and crispy, the cheese nice and, well, cheesy. Tim’s favorite pizza was the arugula and prosciutto. First, they would bake a regular cheese pizza with a four cheese blend. After baking, they would brush a garlic-herb olive oil over the crust, lay a few slices of prosciutto on top of the cheese, pile a small mound of arugula in the center and finish it off with a drizzle of balsamic vinegar and a sprinkle of freshly grated parmesan cheese. It was truly heaven in a slice.
Unfortunately, both locations that were anywhere near us closed down. I have been craving this pizza for months, so I decided I should try and make it. I think it turned out really well, but according to Tim, it wasn’t as good as Fondi’s. Close enough, I say.
This recipe is a great way to use up leftover arugula or prosciutto since it doesn’t use a whole lot of either. Put down that phone and try this pizza tonight!
Prosciutto and Arugula Pizza
1 large pizza crust or 1 lb. pizza dough stretched to 12”
olive oil
cornmeal
1 c. marinara sauce
1 ball mozzarella, sliced
Grated parmesan, optional
4 thin slices prosciutto, torn into strips
1 c. arugula
balsamic vinegar
1. Preheat oven to 450 F. If using pizza dough, sprinkle some cornmeal on a baking sheet. Lay stretched out pizza dough on the cornmeal and press it in. Lightly dust off excess. Brush crust or dough with olive oil.
2. Spread marinara sauce on the crust and lay the slices of mozzarella on top. Sprinkle with grated parmesan or other cheeses, if desired.
3. Bake for 12-15 minutes or until cheese is melted and crust is a golden brown. Lay the prosciutto strips on top of the pizza. Put the arugula in a bunch in the center of the pizza and drizzle the balsamic vinegar over the entire pizza.
olive oil
cornmeal
1 c. marinara sauce
1 ball mozzarella, sliced
Grated parmesan, optional
4 thin slices prosciutto, torn into strips
1 c. arugula
balsamic vinegar
1. Preheat oven to 450 F. If using pizza dough, sprinkle some cornmeal on a baking sheet. Lay stretched out pizza dough on the cornmeal and press it in. Lightly dust off excess. Brush crust or dough with olive oil.
2. Spread marinara sauce on the crust and lay the slices of mozzarella on top. Sprinkle with grated parmesan or other cheeses, if desired.
3. Bake for 12-15 minutes or until cheese is melted and crust is a golden brown. Lay the prosciutto strips on top of the pizza. Put the arugula in a bunch in the center of the pizza and drizzle the balsamic vinegar over the entire pizza.
Enjoy!
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