Prosciutto & Arugula Pizza
Add the prosciutto and arugula after baking to keep the greens fresh and crisp. The pizza turns out bright, briny, and slightly salty.
- Time
- 45 min
- Serving
- 772 kcal
- Ingredients
- ≈ $3.50
- Protein
- 37 g
Ingredients
- 1 Wheat flour 115 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Canned tomatoespack 400 g ≈ $1.30 80 g
- 5 Mozzarellapack 125 g ≈ $1.80 68 g
- 6 Prosciuttopack 100 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 28 g
- 7 Arugulapack 100 g ≈ $2.80 25 g
- 8 Hard cheesepack 200 g ≈ $2.70 12 g
- 9 Olive oil 6 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 70 ml water; let the dough rest for 25 minutes.
Preheat oven to 245 °C (475 °F) with a pizza stone or tray inside.
Roll out the dough, spread with crushed tomatoes, and scatter mozzarella5.
Bake 8–11 minutes until the crust is golden and the cheese is melted.
Top the hot pizza with prosciutto6, arugula7, and grated hard8 cheese.
Drizzle with olive oil and serve immediately while the greens are still crisp.
Tips
- Why it works
- Preheat the oven together with the baking tray so the dough doesn't cool down and stick. 245 °C is needed for fast baking and an evenly golden edge in 8 to 11 minutes.
- Substitutions
- Use smoked ham (28 g) instead of prosciutto for a less salty result. Spinach (25 g) works instead of arugula, but it wilts faster.
- Common mistakes
- If the dough hasn't risen in 25 minutes, it will turn out flat. An easy check: press it lightly, and if it doesn't spring back, wait another 10 minutes.
- Storing and reheating
- Keep in the fridge for 1 day without toppings, as plain dough. Reheat in the oven at 180 °C for 5 minutes. With toppings, eat it right away.
- Serve with
- Serve with a light white wine or iced tea. Good for a dinner after work, when you want something quick and filling.
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