It’s pizza time! Again!
I like to toss my arugula with some olive oil and lemon juice, just to make it extra special!
The recipe I came up with has 1 cup serving per individual pizza. It is quite a bit because I like an arugula explosion in my mouth, but feel free to customize however you like! That’s the beauty of homemade pizzas! You can make it perfect for you.
Also, I know I’ve said that before, but the secret to a perfect pizza is… *rolling drums*… a pizza stone! It is the only way to get pizzeria quality pizzas at home. It is pretty inexpensive and a very good investment if you make homemade pizza a lot!
Mine lives in the oven so I don’t have to worry about storage! I make homemade pizza and bread every week, so I can’t live without my pizza stone!
I hope you guys enjoy this recipe! Keep an eye out for some other pizza recipes coming soon. I just can’t get enough! :P
- 1lbs pizza dough at room temperature
- 1 cup pizza sauce, divided (recipe in notes)
- 3 cups shredded mozzarella, divided
- 4 cups fresh baby arugula
- 4 tablespoons olive oil, plus more for drizzling
- 2 tsp lemon juice
- 12 slices prosciutto crudo
- Salt and pepper to taste
- Shaved Parmigiano Reggiano
- Place a pizza stone on top rack in your oven and preheat to the highest setting (mine goes up to 550F degrees). The stone should preheat for at least 30 minutes but 1 hour is better.
- Divide your dough into 4 equal parts and shape them into balls. Sprinkle some flour on the top of the dough and cover with a damp towel or plastic. Let it rest for at least 15 minutes!
- On a lightly floured surface, roll out your dough into 8-inch round pies. Transfer to a pizza peel covered with parchment paper or an upside down baking sheet.
- Brush some olive oil on your pie and season with some salt and pepper.
- Add the pizza sauce to the middle of the pizza and, using the back of a spoon, spread it evenly across the surface, stopping about ½ inch from the edges.
- Add ¾ cup of shredded mozzarella over the sauce.
- Bake the pizza until the crust is golden brown and the cheese is bubbling, approximately 5 to 8 minutes.
- Repeat all steps with the other 3 dough balls.
- In a larger bowl, toss the arugula with 4 tablespoons of olive oil and 2 teaspoons of lemon juice and season with salt and pepper.
- Top the pizzas with the arugula and the prosciutto. Finish off with the shaved parmesan.
- Cut the pizzas into slices, sprinkle some extra olive oil (or truffle oil!) and serve!
A sneak peek!
Earlier this month, Tim and I did a photo shoot session in Central Park with the amazing Vanessa Barros Terra.
I’m so happy with the little I’ve seen so far!
Here’s one of the photos:
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