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Home > Pizza
Prosciutto and Arulgula Pizza
Yields: one 9-inch pizza
Ingredients:
- 1/2 cup small to medium arugula leaves
- 2 ounces mozzarella (preferably fresh)
- all-purpose flour for dusting
- Pizza Dough for one 9-inch pizza
- 1/2 cup Pizza Sauce
- 3 very thin slices prosciutto
Nutrition information: At least 45 minutes before baking pizza, put a pizza stone
or 4 to 6 unglazed "quarry" tiles arranged close together
on oven rack in lowest position in oven and preheat oven to
highest setting (500 deg. -550 deg. F).
Trim any tough stems from arugula and thinly slice cheese.
On a lightly floured surface pat out dough evenly with your
fingers, keeping hands flat and lifting and turning dough
over several times, into a 9-inch round. (Do not handle
dough more than necessary. If dough is sticky, dust it
lightly with flour.)
Dust a baker's peel or rimless baking sheet with flour and
carefully transfer dough to it. Jerk peel or baking sheet
once or twice and, if dough is sticking, lift dough and
sprinkle flour underneath it, reshaping dough if necessary.
Working quickly, top dough with sauce, spreading with back
of a spoon to within 1/2 inch of edge. Arrange mozzarella
slices evenly over sauce.
Line up far edge of peel or baking sheet with far edge of
stone or tiles and tilt peel or baking sheet, jerking it
gently to start pizza moving. Once edge of pizza touches
stone or tiles, carefully pull back peel or baking sheet,
completely transferring pizza to stone or tiles (do not
move pizza). Bake pizza 6 to 7 minutes, or until dough is
crisp and browned, and transfer with a metal spatula to a
cutting board. Scatter arugula over pizza and arrange
prosciutto slices on top.
Cut pizza into wedges and serve immediately.
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