Arugula, Prosciutto and Romano Pizza

1 recipe pizza dough (see recipe below)
2 T. olive oil
2 cups baby arugula leaves
¼ lb. thinly sliced prosciutto
¼ lb. pecorino Romano cheese, shaved with vegetable peeler
½ tsp. ground black pepper
3-4 T. extra virgin olive oil
Pizza dough:
1 tsp. active dry yeast
2/3 cup warm water (110 degrees)
2 cups all purpose flour
1 tsp. kosher salt
2 T. extra virgin olive oil
Additional oil for bowl

Sprinkle yeast over warm water and let stand 1 minute. Stir until yeast dissolves.

In a medium bowl, combine the flour, salt, and olive oil. Stir in the water and yeast. Stir until soft dough forms, knead for 5 minutes, adding more flour if dough is wet.

Coat a medium bowl with a little oil, add dough; wrap in plastic; allow to rise 1 – 2 hours, until double in volume. Flatten dough on work surface. Roll out to a 12” diameter. Place on pizza stone or on cornmeal sprinkled baking sheet. Brush the pizza with olive oil. Prick the dough with a fork to prevent bubbling. Bake in preheated 450o oven for 15 minutes until golden brown.

Remove from oven. Top with arugula leaves, thin slices of prosciutto, shaved pecorino Romano, sprinkle with black pepper and drizzle with olive oil. Serve at once cut into quarters. Serves 2-4.

Add comment