Pizza with Prosciutto and Arugula

This recipe is from the post: Cheater Pizza.

Makes 6 slices

Cook’s note: You can add a little goat cheese or feta and grate a little parmesan over the top for some extra flavor.

1-14 inch pizza crust, pre-made
3 Tablespoons of your favorite jarred pasta sauce or pizza sauce
4 very thin slices of Prosciutto de Parma
1 medium tomato, thinly sliced and dried on paper towels
2 Tablespoons fresh slivered basil leaves
4 ounces buffalo mozzarella, cut into small pieces
2 cups fresh baby arugula
Olive Oil
Pizza stone, pizza peel and corn meal

Preheat your oven to 475 degrees. Sprinkle a tiny bit of cornmeal on the peel, then place your crust on top of that. Drizzle about 1/2 tsp of olive oil on the crust and rub it all over with your hands to make the crust brown well. Put the marinara or pizza sauce on the crust and evenly distribute, leaving about 1/2 inch from the edge untouched. Place your prosciutto evenly around the crust, then layer the tomatoes, the basil leaves and lastly the cheese, evenly. Sprinkle a tiny bit of cornmeal onto the hot pizza stone in the oven, and use the peel to transfer the pizza to the stone. Cook for 12 minutes or until the cheese is golden brown and the edges of the crust are crispy. Remove from the oven with the peel, and transfer the cooked pizza to a cutting board. Distribute the arugula evenly over the pizza and drizzle a tiny bit of olive oil to finish it. Cut into 6 slices and serve.


3 thoughts on “Pizza with Prosciutto and Arugula

  1. Pingback: Cheater Pizza | bits and breadcrumbs

  2. Pingback: Roasted Chicken Pizza with Shallot-Thyme White Sauce | bits and breadcrumbs

  3. Pingback: Herbed Ricotta and Olive Tapenade Ravioli with Tomato Sauce and Fresh Basil | bits and breadcrumbs

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