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Prosciutto and Arugula Pizza
With sundried tomatoes, shaved parmesan and balsamic drizzle
Ingredients:
1 lb whole wheat pizza dough
½ cup of flour
6oz thin sliced prosciutto
6oz Provolone Cheese
2oz Fontina Cheese
2oz Asiago cheese
¾ cup shredded parmesan
3 Tbs garlic powder
1 tsp red pepper flakes
2 cups fresh arugula
½ cup sundried tomatoes (dried not in oil)
¼ cup balsamic vinegar
1 cup olive oil
*Note- can also use packaged shredded 4 cheese blend if preferred
Instructions:
1. Prepare the Ingredients:
Preheat the oven to 450 degrees. Shred the provolone, asiago, and fontina cheese in a bowl. Add half of the shredded parmesan mixing together to create a four cheese blend. Mix the garlic powder, ½ cup of olive oil, and as much of the red pepper flakes as you would like together creating a garlic sauce. Season with salt and pepper.
2. Stretch the dough:
Dust a round pizza pan (if you have one) or a cookie sheet with flour. Sprinkle the dough with flour and place onto the baking sheet and stretch to the edges, being careful not to tear the dough. Pinch the edges of the dough all the way around to form a thin crust.
3. Assemble and bake the pizza:
Spoon the olive oil garlic sauce generously over the prepared dough. Top evenly with the four cheese blend. Drape the thin sliced prosciutto over the cheese leaving it in long strips that come together in the center. Place in the oven and bake for 15 to 20 minutes or until cheese is melted and crust is browned and cooked through (for a crispier crust leave in an extra 5 to ten minutes).
4. Prepare the arugula salad:
In a small bowl, mix the remaining ½ cup of olive oil with the balsamic vinegar and season with salt and pepper. In a medium bowl mix the arugula, sundried tomatoes, and remaining parmesan together. Drizzle the arugula salad with the balsamic dressing until evenly coated and toss together (you may have extra dressing).
5. Finish the pizza and enjoy:
Remove the pizza from the oven and let cool for a few minutes. Once cooled, top the center of the pizza with the arugula salad. Slice, serve and enjoy!
With sundried tomatoes, shaved parmesan and balsamic drizzle
Ingredients:
1 lb whole wheat pizza dough
½ cup of flour
6oz thin sliced prosciutto
6oz Provolone Cheese
2oz Fontina Cheese
2oz Asiago cheese
¾ cup shredded parmesan
3 Tbs garlic powder
1 tsp red pepper flakes
2 cups fresh arugula
½ cup sundried tomatoes (dried not in oil)
¼ cup balsamic vinegar
1 cup olive oil
*Note- can also use packaged shredded 4 cheese blend if preferred
Instructions:
1. Prepare the Ingredients:
Preheat the oven to 450 degrees. Shred the provolone, asiago, and fontina cheese in a bowl. Add half of the shredded parmesan mixing together to create a four cheese blend. Mix the garlic powder, ½ cup of olive oil, and as much of the red pepper flakes as you would like together creating a garlic sauce. Season with salt and pepper.
2. Stretch the dough:
Dust a round pizza pan (if you have one) or a cookie sheet with flour. Sprinkle the dough with flour and place onto the baking sheet and stretch to the edges, being careful not to tear the dough. Pinch the edges of the dough all the way around to form a thin crust.
3. Assemble and bake the pizza:
Spoon the olive oil garlic sauce generously over the prepared dough. Top evenly with the four cheese blend. Drape the thin sliced prosciutto over the cheese leaving it in long strips that come together in the center. Place in the oven and bake for 15 to 20 minutes or until cheese is melted and crust is browned and cooked through (for a crispier crust leave in an extra 5 to ten minutes).
4. Prepare the arugula salad:
In a small bowl, mix the remaining ½ cup of olive oil with the balsamic vinegar and season with salt and pepper. In a medium bowl mix the arugula, sundried tomatoes, and remaining parmesan together. Drizzle the arugula salad with the balsamic dressing until evenly coated and toss together (you may have extra dressing).
5. Finish the pizza and enjoy:
Remove the pizza from the oven and let cool for a few minutes. Once cooled, top the center of the pizza with the arugula salad. Slice, serve and enjoy!
