Prosciutto & Arugula Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Prosciutto & Arugula Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade); 1 tbs olive oil; 1 tsp garlic, minced; 8 oz fresh mozzarella, torn or shredded; 1 tbs ricotta (optional, for small dollops); 2 cups cherry or grape tomatoes, halved; 1 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 4 oz prosciutto, thinly sliced; 2 cups arugula, washed and dried; 2 tbs balsamic glaze; 1 tsp flaky sea salt; 0.5 tsp freshly ground black pepper; 0.5 tsp lemon juice (optional, for arugula); 0.25 tsp red pepper flakes (optional)

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time50m

Serves3

white pizza with mozzarella, roasted tomatoes, prosciutto, arugula and balsamic glaze

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Ingredients

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Dough & base

1 each pizza dough (store-bought or homemade)

1 tbs olive oil

1 tsp Garlic, minced

8 oz fresh mozzarella, torn or shredded

1 tbs ricotta (optional, for small dollops)

Roasted tomatoes

2 cups cherry or grape tomatoes, halved

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Dried oregano

Finish & garnish

4 oz prosciutto, thinly sliced

2 cups arugula, washed and dried

2 tbs balsamic glaze

1 tsp flaky sea salt

1/2 tsp freshly ground black pepper

1/2 tsp lemon juice (optional, for arugula)

1/4 tsp red pepper flakes (optional)

Method

Roasted tomatoes

Prepare and roast tomatoes

Preheat oven to 425°F (220°C). Toss halved cherry tomatoes with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon dried oregano on a rimmed baking sheet. Roast for 15–18 minutes, until tomatoes are softened and blistered and have released some juices. Remove from oven and set aside to cool slightly.

Dough & base

Preheat and shape dough

Increase oven temperature to 500°F (260°C) and place a pizza stone or inverted baking sheet in the oven to heat for at least 30 minutes. On a lightly floured surface, stretch or roll the pizza dough into a 12–14 inch round. Transfer dough to a piece of parchment or a well-floured pizza peel.

Garlic oil and cheese

Mix 1 tablespoon olive oil with the minced garlic. Brush the garlic oil evenly over the dough, leaving a 1/2 inch border for the crust. Distribute the torn or shredded fresh mozzarella evenly over the dough. Dollop small spoonfuls of ricotta (if using) sparingly across the cheese to create creamy pockets.

Bake pizza

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 8–12 minutes, until the crust is golden and cheese is bubbling and slightly blistered. Rotate once halfway through for even browning. Remove pizza from oven and transfer to a cutting board.

Finish & garnish

Assemble toppings

While the pizza is hot, evenly scatter the roasted tomatoes over the melted cheese. Tear or fold the prosciutto slices and place them on top of the pizza (the residual heat will warm but not overcook the prosciutto).

Dress arugula

Toss the arugula with 1/2 teaspoon lemon juice (optional), 1/4 teaspoon red pepper flakes (optional) and a light pinch of flaky sea salt and freshly ground black pepper to taste. This brightens the greens and prevents wilting from pizza heat.

Finish and serve

Pile the dressed arugula on top of the pizza. Drizzle 2 tablespoons balsamic glaze evenly over the pizza in a zigzag pattern. Finish with a light sprinkle of flaky sea salt and a grind of black pepper. Slice into 6–8 pieces and serve immediately.