Prosciutto and Arugula Pizza
Prosciutto and Arugula Pizza recipe from the Epic Outdoor Pizza Oven Cookbook. A stunning Neapolitan-style pizza topped with a pile of lightly dressed wild arugula and draped with buttery prosciutto. It's built on a traditional pizza Margherita base and can be baked in an Ooni Pizza Oven, a home pizza oven, or on a Baking Steel in a standard home oven.
Servings: 1 pizza
Ingredients
- 1 dough ball Neapolitan-style Pizza Dough
- 3.5 ounces All-Purpose Pizza Sauce
- small handful fresh basil
- 4 ounces fresh mozzarella
- 3-4 tablespoons extra-virgin olive oil
- 3 cups wild arugula
- 2 tablespoons fresh squeezed lemon juice
- salt and freshly ground black pepper to taste
- 3 ounces Prosciutto Di Parma
Instructions
- Heat your outdoor pizza oven for the Neapolitan-Inspired Pizza Bake. Light the oven and turn the heat to the highest setting (if using gas) or fuel amply with wood. Heat the oven with a full flame for about 30 minutes and the baking stone reaches a temperature of about 850℉.
- Once the pizza oven is fully heated, stretch the pizza dough and prepare for topping. Using a large spoon, apply 1 to 2 spoonfuls of the All-Purpose Pizza Sauce. Leaving room for the crust to rise, spread the sauce with a spoon toward the crust in a circular motion. Scatter the basil leaves on top of the sauce. Top the pizza with the fresh mozzarella cheese, pulling large marble-sized chunks off with your hands as you go. Place 1 chunk in the middle of the pizza and apply 7 to 9 chunks just inside the crust of the pizza, followed by 4 or 5 chunks in a circle between the center and the crust.
- Load the pizza onto the peel and give it a finals stretch, drizzle with olive oil. Bake the pizza for 2 to 3 minutes, rotating the pizza as it bakes. Look for the cheese to melt but not darken, with a golden brown crust peppered with small darker-brown "leopard" spots. When the pizza is fully baked, carefully remove it from the oven and let rest on a wire rack while you prepare the arugula topping.
- Place the argil in a medium-sized bowl, then add the lemon juice, 2 tablespoons of olive oil, a pinch of salt, and a few cracks of freshly ground pepper. Toss well to coat. Slice the pizza and pile the dressed arugula int he venter of the pizza. Drape the prosciutto over the top of the pizza. Shower with the Parmigiano-Reggiano cheese and drizzle with olive oil