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Arugula and Prosciutto Pizza
Recipe

11 INGREDIENTS • 10 STEPS • 18HRS 25MINS

Arugula and Prosciutto Pizza

3.8
5 ratings
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.
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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.
http://www.alexandracooks.com/
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.
18HRS 25MINS
Total Time
$1.07
Cost Per Serving
Ingredients
Servings
6
us / metric
Pizza Dough
Active Dry Yeast
as needed
Active Dry Yeast
or Instant Yeast
Water
3 cups
Water
Toppings
Crème Fraîche
to taste
Crème Fraîche
Extra-Virgin Olive Oil
to taste
Extra-Virgin Olive Oil
Sea Salt
to taste
Prosciutto
to taste
Prosciutto
Arugula
to taste
Lemon
to taste
Lemons
for serving
optional
Nutrition Per Serving
VIEW ALL
Calories
607
Fat
1.6 g
Protein
17.3 g
Carbs
127.3 g
Add to plan
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Arugula and Prosciutto Pizza
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

Dough makes 6 personal pizzas. Topping ratios are up to you!
Cooking InstructionsHide images
step 1
Whisk All-Purpose Flour (8 cups), Fine Sea Salt (4 tsp), and Active Dry Yeast (as needed) in a medium bowl. Add Water (3 cups); 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 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 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 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 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 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 Lemons (to taste) to squeeze over the top if desired. Enjoy!
step 10 Serve with Lemons (to taste) to squeeze over the top if desired. Enjoy!
Tags
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American
Lunch
Date Night
Shellfish-Free
Dinner
Pork
Italian
Pizza
Summer
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