Prosciutto, arugula and Parmesan pizza

Name: Prosciutto, arugula and Parmesan pizza
Ingredients: 500 g flour; 250 ml lukewarm water; 3 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon sugar; 7 g dry yeast; 50 g tomato sauce; 1/2 teaspoon oregano; 1/2 teaspoon basil; 250 g mozzarella; 100 g prosciutto crudo; 50 g arugula; 50 g Parmesan; 1 tablespoon extra virgin olive oil

Pasta/Pizza - Prosciutto, arugula and Parmesan pizza by Matilda C. - Recipia

Prosciutto, arugula and Parmesan pizza has a browned crust, melted mozzarella and prosciutto added after baking. The arugula and Parmesan shavings go on at the end, and the dough is stretched out with your fingers and pricked in the center, leaving the edge untouched. I keep the edge fairly thin so it doesn’t take up too much room that could go to the toppings. Prep: 20 minutes. Cook: 15 minutes. Rest: 60 minutes. Total time: 95 minutes. Serves: 4. Approximately 850 kcal and 37 g of protein per serving.

Ingredients

For the crust

500 g flour
250 ml lukewarm water
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
7 g dry yeast

For the topping

50 g tomato sauce
1/2 teaspoon oregano
1/2 teaspoon basil
250 g mozzarella
100 g prosciutto crudo
50 g arugula
50 g Parmesan
1 tablespoon extra virgin olive oil

Preparation

1. Put the flour, sugar, salt, dry yeast, oil and lukewarm water in the bread machine and start the kneading program. To knead by hand, make a well in the flour, add the sugar, salt and yeast, then the oil and water; knead until you have a smooth dough. 2. Cover the dough and leave it to rise for about 60 minutes, until doubled in size. 3. Turn the dough out onto a work surface dusted with a little flour and knead it until it no longer sticks to your hands. Flatten the ball and stretch the dough into a round shape with your fingers. Prick it all over with a fork, without touching the edges. 4. Mix the tomato sauce with the oregano and basil, then spread it over the dough. Arrange the mozzarella slices on top. 5. Bake the pizza at 220°C for about 15 minutes, until the mozzarella has melted and the base is lightly browned. 6. Arrange the prosciutto crudo slices over the pizza. Roll four slices into little roses if you want to arrange them that way. Add the arugula and Parmesan shavings on top, then drizzle with extra virgin olive oil.

Notes

For a less wet crust, choose mozzarella for pizza; if you have fresh mozzarella, drain it well and pat it dry before slicing. Dry the arugula well after rinsing, since any drops left on it will soften the leaves on the pizza. A block of Parmesan makes wider shavings that are easier to arrange than finely grated Parmesan. I serve a simple tomato salad on the side, without a heavy dressing. For a meat-free version, you can replace the prosciutto with well-drained slices of roasted peppers; the dough contains gluten, and mozzarella and Parmesan are dairy products. Leftover pizza keeps in the fridge for up to 3 days, although the arugula is best fresh.