Arugula & Prosciutto
It’s no secret that I love pizza. It’s definitely in my top 5 foods ever, so over the past years, I’ve tested multiple different dough recipes and this one is my favorite. Prosciutto and arugula is also one of my favorite pizzas. It’s super simple and always so delicious. Did I mention how easy it is to make? No chopping or dicing required.
So if you’re needing something tasty and easy to make this weekend, this is it. It’s excellent on the grill too! Just make sure you brush the dough with olive oil so it doesn’t stick!
Speaking of weekends, I’m off to Dallas today for a whole week. The last time I was home that long was for Christmas, so I’m looking forward to it. The real reason is for two of my good friends’ weddings! I’m pumped to see old friends, catch up and party — see ya Monday!
- 3/4 cup warm water, about 110 degrees
- 2 1/4 cups all-purpose flour
- 1 Tbsp dry active yeast
- 2 tsp sugar
- 1 tsp coarse kosher salt
Mix all ingredients and let rise for 2 hours. Punch dough down after two hours and knead a bit more. Best if it rests in the fridge for a few days in advance, but that’s not necessary.
- fresh mozzarella
- red pepper flakes
- pizza sauce
- s & p
Roll dough super thin and place on a pizza peel dusted in cornmeal (helps it slide off!). Top with sauce, cheese and red pepper flakes if you want a kick. Bake at 500 degrees on a pizza stone for about 10-12 minutes, until the edges are golden brown. Remove and top with big handfuls of arugula and then strips of prosciutto. Sprinkle lightly with salt and pepper & serve.