Prepared pizza dough for one 9x12-inch pizza, or use recipe below
|Flour, for dusting|
|50 ml (¼ cup)||extra virgin olive oil|
|1||garlic clove, crushed|
|2 ml (½ tsp.)||fresh rosemary, chopped|
|Kosher salt and freshly ground pepper, to taste|
|125 ml (½ cup)||part-skim ricotta cheese|
|250 ml (1 cup)||mozzarella cheese, grated|
|500 ml (2 cups)||baby arugula|
|1||small shallot, thinly sliced|
|Juice of ½ lemon|
|4 slices||Piller's Charcuterie Speck Prosciutto, cut in half lengthwise|
To make dough, stir together 425 ml (1¾ cups) all-purpose flour, 250 ml (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.
Place a pizza stone or upside-down baking sheet in the oven and preheat to 450°F (230°C). 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 Prosciutto and shaved Parmesan cheese. Cut into wedges or squares with scissors; serve immediately. Substitute Piller’s Charcuterie Alpen Salami or Piller’s Charcuterie Cervelat Salami for another taste experience.