If I had to choose one meat that my eye is instantly drawn to in a menu or at a grocery store, I would go with prosciutto in a heartbeat. I absolutely love the salty flavor of prosciutto. In fact, I can almost always guarantee that I’ve got a small stock of prosciutto in my fridge, ready to go if I need to assemble a cheese board at the last minute, make a sandwich or if I just want something to snack on. It’s kind of a kitchen staple for me… which worked out perfectly when my boyfriend said he was thinking about making us a thin-crust arugula-prosciutto pizza for lunch this weekend!
I love how the prosciutto pairs so well with the peppery taste of the arugula stacked on top. Then, you throw in the combination of some of my favorite cheeses (mozzarella, ricotta and parmesan) and the end result is incredibly savory. Plus, the pizza takes 35 to 40 minutes to make from start to finish, so it’s actually the perfect weeknight dinner dish.
What’s your favorite prosciutto recipe? Let me know in the comments section… I’m already stocked up and ready to try something new!
Savory thin-crust pizza with arugula, prosciutto, mozzarella and ricotta cheese. Perfect for a weeknight dinner.
- 1 lbs premade thin-crust pizza dough room temperature
- all-purpose flour for dusting
- cornmeal or flaxseed meal for dusting
- 4 tbs extra-virgin olive oil divided
- 1 clove garlic grated
- 1/2 tsp fresh rosemary chopped
- salt to taste
- pepper to taste
- 1/2 cup part-skim ricotta
- 1 cup mozzarella cheese shredded
- 4 cups baby arugula leaves
- 1 small shallot thinly sliced
- 1 tbs lemon juice
- 3 oz prosciutto thinly sliced
- parmesan cheese shaved for garnish
Preheat oven to 450 degrees.
Lightly flour baking sheet and roll dough on top, spreading it out to the edges with your fingers. Dust dough with cornmeal or flaxseed meal.
Bake dough for 8 minutes.
While the pizza dough is baking, combine 2 tbs of olive oil in a small bowl with garlic, rosemary, salt and pepper.
Take pizza out of the oven and brush the top of the pizza with the olive oil mixture. Add ricotta and mozzarella on top of the mixture.
Place pizza in the oven again and bake roughly six more minutes, or until the cheese is gold and bubbling a little.
While the pizza is baking for the second time, mix the arugula, shallots, lemon juice, 2 tbs of olive oil, salt and pepper in a large bowl.
Remove pizza from the oven and add the arugula combination, prosciutto and parmesan shavings on top.
Slice up and serve.
Recipe courtesy of Food Network.