Prosciutto & Arugula Recipe
Prosciutto, arugula, and truffle oil
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Ingredients
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Dough & Assembly
Sauce & Cheese
Toppings & Finishing
Method
Dough & Assembly
- 1
Preheat and prepare
Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven on the middle rack to heat for at least 30 minutes. If using a baking sheet, place it in the oven upside down to preheat. Lightly dust a pizza peel or work surface with flour (about 1–2 tbs).
- 2
Shape the dough
On the floured surface, stretch or roll the dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a lightly floured pizza peel or an inverted baking sheet lined with parchment.
- 3
Brush the outer 1/2-inch crust lightly with 1 tablespoon olive oil to promote browning and flavor.
Sauce & Cheese
- 4
Prepare garlic oil
In a small bowl, combine 1 tablespoon olive oil with the minced garlic. Let sit for 5 minutes to mellow the garlic. This acts as the pizza 'sauce' base.
- 5
Assemble cheese layer
Brush the garlic oil over the dough, leaving the oiled rim untouched. Scatter the torn or sliced fresh mozzarella evenly over the surface, leaving the crust exposed. Sprinkle the grated parmesan evenly on top. Season lightly with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to taste).
- 6
Optional: sprinkle crushed red pepper flakes lightly over the cheese if using.
Baking
- 7
Bake the pizza
Slide the pizza onto the preheated stone or baking surface. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and blistered and the cheese is melted and bubbling. Rotate once halfway through baking for even color.
- 8
Remove the pizza from the oven and transfer to a cutting board. Let rest for 1–2 minutes before finishing.
Toppings & Finishing
- 9
Dress the arugula
In a small bowl, toss the arugula with 1 teaspoon fresh lemon juice, a tiny pinch of salt (about 1/8 tsp), and 1/4 teaspoon crushed red pepper flakes if using. Drizzle 1/2 teaspoon olive oil if arugula looks dry — the truffle oil will also add oil later.
- 10
Top and finish
Arrange the dressed arugula in a loose mound across the center of the hot pizza. Tear the prosciutto into bite-sized pieces and drape them over and around the arugula. Lightly drizzle the entire pizza with 1 teaspoon truffle oil, concentrating sparingly — truffle oil is potent. Finish with the remaining grated parmesan if desired and a final crack of black pepper.
- 11
Slice into 6–8 pieces and serve immediately so the arugula remains bright and the prosciutto stays silky.