Smoked Prosciutto and Arugula Pizza

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Ingredients

Prepared pizza dough for one 9x12-inch pizza, or use recipe below

Flour, for dusting
¼ cup extra virgin olive oil
1 garlic clove, crushed
½ tsp. fresh rosemary, chopped
Kosher salt and freshly ground pepper, to taste
½ cup part-skim ricotta cheese
1 cup mozzarella cheese, grated
2 cups baby arugula
1 small shallot, thinly sliced
Juice of ½ lemon
4 slices Black Kassel Speck Smoked Prosciutto, cut in half lengthwise
Ingredients

Pizza Dough: (makes three 9x12" or 11" round pizzas)

1¾ to 2 cups all-purpose flour
1 cup cake and pastry flower
2 ¼ tsp. 1 envelope (8 g) instant or bread-machine dry yeast
1 tsp. salt
1 ¼ cups very warm water
Method
Pizza Dough (for 3 pizzas):

To make dough, stir together 1¾ cups all-purpose flour, 1 cup cake flour, yeast and salt in a mixer fitted with a dough hook. Make a well in the center; add water. Mix on medium speed until all flour is incorporated into dough; add remaining flour as needed for a soft, slightly sticky dough. Alternatively, mix by hand. Turn out on well-floured surface. Let rest, covered, for 10 minutes. Divide into thirds.

Pizza:

Place a pizza stone or upside-down baking sheet in the oven and preheat to 450°F. Gently shape dough into a round or rectangle on a lightly floured surface, creating a rim. Prick all over with a fork. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide dough onto the hot pizza stone or baking sheet. Bake 8 minutes. Meanwhile, combine 2 tablespoons olive oil in a bowl with garlic, rosemary, and salt and pepper to taste. Remove pizza from oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes. Toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, Speck Smoked Prosciutto and shaved Parmesan cheese. Cut into wedges or squares with scissors; serve immediately. Substitute with a Black Kassel Salami for another taste experience.