Description
This Arugula and Prosciutto Pizza features a crispy thin crust topped with a savory garlic and rosemary olive oil sauce, melted mozzarella and Parmesan cheeses, delicate slices of prosciutto, and a fresh, peppery arugula salad dressed with lemon juice. A perfect blend of savory and fresh flavors baked to perfection on a high-heat baking steel.
Ingredients
Scale
Pizza Dough and Base
- 1 portion overnight thin crust pizza dough (approx 8 oz or 200-250 grams)
- ½ tablespoon semolina flour (for sliding the pizza off the peel)
- 1 tablespoon all purpose flour (for stretching the pizza dough)
Olive Oil Sauce
- ¼ cup olive oil
- ¼ cup shallot (minced)
- 1 clove garlic (minced or grated)
- 1 sprig fresh rosemary (minced)
- ⅛ teaspoon diamond crystal kosher salt
- ⅛ teaspoon black pepper
Cheese and Toppings
- ¾ cup low-moisture mozzarella (grated)
- 1 tablespoon parmesan cheese (finely grated)
- 3 slices prosciutto
Arugula Salad Dressing and Salad
- 1½ cups baby arugula
- 1½ tablespoons lemon juice (about half a lemon)
- ½ teaspoon diamond crystal kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat Oven and Prepare Dough: Place your baking steel in the top rack of your oven if it has a broiler at the top, and preheat the oven to 500°F for at least one hour. Remove the pizza dough from the refrigerator 60-90 minutes before stretching to bring it to room temperature.
- Make Olive Oil Sauce: Combine minced garlic, shallot, and rosemary with olive oil in a small bowl, then add salt and black pepper to create a fragrant olive oil sauce.
- Stretch the Dough: Dust a clean countertop generously with all-purpose flour. Place the dough on it and dust the top with more flour. Press the center flat to create a thicker outer crust. Hold the dough by the edges with fingertips and thumbs pointing down, gently letting gravity stretch it downward while rotating the dough to avoid tears. When the dough is about 7-8 inches across, lay it on the counter and stretch it further on the backs of your hands until it measures about 12-14 inches with a thin center and thick crust.
- Prepare Pizza on Peel: Dust a pizza peel with semolina flour. Transfer the stretched dough onto the peel, ready for assembly.
- Assemble the Pizza: Spoon the olive oil sauce over the dough, spreading it evenly with the back of the spoon. Sprinkle grated mozzarella and parmesan cheese over the sauce. Tear the prosciutto into pieces and arrange them on top, allowing some edges to lift and tent for texture.
- Launch Pizza onto Steel: Shake the pizza gently on the peel to ensure it’s not sticking. Slide the pizza off the peel and onto the preheated baking steel in the oven. Bake for 2 minutes, then rotate the pizza and bake for another 2 minutes. If the crust still appears pale, bake for an additional 1 minute.
- Toss Arugula Salad: While the pizza bakes, toss baby arugula with lemon juice, salt, and freshly cracked black pepper to make a fresh and peppery topping.
- Broil for Finish: Broil the pizza for the last 30 to 60 seconds to develop a golden top. If your broiler is at the top of the oven, turn it on and watch carefully. If the broiler is in the bottom drawer, place an inverted sheet pan in the broiler drawer and slide the pizza onto it to broil evenly.
- Serve: Remove pizza from the oven, top with the dressed arugula mixture, slice, and serve immediately for the freshest flavor and beautiful presentation.
Notes
- Make the pizza dough in advance and let it ferment overnight for better flavor and texture.
- Use semolina flour on the peel to prevent sticking and help the pizza slide off easily into the oven.
- Be gentle when stretching the dough to avoid tearing; let gravity help stretch instead of forcing it.
- Broiling at the end adds a beautiful golden finish to the cheese and prosciutto edges.
- Adjust salt amounts based on kosher salt brand used, as diamond crystal kosher salt is less dense than others.
- For a vegetarian option, omit prosciutto and add roasted vegetables or mushrooms instead.
Nutrition
- Serving Size: 1 pizza
- Calories: 780 kcal
- Sugar: 2 g
- Sodium: 1050 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 75 mg
