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RECIPE
11 INGREDIENTS10 STEPS18HR 25MIN

Arugula and Prosciutto Pizza

4.5
4 Ratings

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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This pizza is baked with a smear of creme fraiche and a layer of mozzarella, then topped with prosciutto and arugula out of the oven. It's very simple and very delicious.
18HR 25MIN
Total Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Pizza Dough

8 2/3 cups
1/2 tsp
Active Dry Yeast
or Instant Yeast
3 cups
Water

Toppings

to taste
Crème Fraîche
to taste
Extra-Virgin Olive Oil
to taste
to taste
Prosciutto
to taste
to taste
for serving
(optional)

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Nutrition Per Serving

VIEW ALL
CALORIES
607
FAT
1.6 g
PROTEIN
17.3 g
CARBS
127.3 g

Author's Notes

Dough makes 6 personal pizzas. Topping ratios are up to you!

Cooking Instructions

HIDE IMAGES
Step 1
Whisk All-Purpose Flour (1000 gram), Fine Sea Salt (4 teaspoon), and Active Dry Yeast (1/2 teaspoon) in a medium bowl. Add Water (3 cup); stir until well incorporated. Add more water if necessary, a tablespoon at a time. Dough should not be stiff.
Step 2
Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours.
Step 3
Transfer dough to a floured work surface. Gently shape into a rough ball. Divide into 6 equal portions.
Step 4
Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Step 5
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with recipe or transfer each to a plastic quart container, cover, and store in fridge, or wrap each dough ball separately in plastic wrap and store in fridge.
Step 6
For the pizzas, place baking steel in oven and preheat it to 550 degrees F (290 degrees C). Let preheat for at least 45 minutes.
Step 7
When you are ready to bake, gently stretch one round into a 10 to 11 inch circle. Transfer to a parchment paper-lined pizza peel. Spread a few tablespoons of Crème Fraîche (to taste) over the surface of the dough. Scatter Fresh Mozzarella Cheese Ball (to taste) over top.
Step 8
Drizzle with Extra-Virgin Olive Oil (to taste) and sprinkle with Sea Salt (to taste). Shimmy the pizza, parchment paper and all, onto preheated Steel. Bake for 5 minutes.
Step 9
Remove from oven. Top with Prosciutto (to taste), Arugula (to taste), and drizzle with additional Extra-Virgin Olive Oil (to taste). Sprinkle with Sea Salt (to taste).
Step 10
Serve with Lemon (to taste) to squeeze over the top if desired. Enjoy!

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Nutrition Per Serving
Calories
607
% Daily Value*
Fat
1.6 g
2%
Saturated Fat
0.3 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
127.3 g
46%
Fiber
4.5 g
16%
Sugars
0.5 g
--
Protein
17.3 g
35%
Sodium
1450.2 mg
63%
Vitamin D
--
--
Calcium
37.0 mg
3%
Iron
7.7 mg
43%
Potassium
178.3 mg
4%
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