Prosciutto, Arugula, and Parmesan Pizza
There are many recipes out there for this refreshing, summery pizza featuring arugula, prosciutto, and shaved Parmesan as toppings; this is our version. With its chewy-crisp crust, enticing blend of cheese and meat, and a generous helping of "tossed salad" on top, this pizza is a light and tasty treat.
- Prep time
- 15 min
- Cook time
- 23 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 cups (600g) King Arthur High-Gluten Flour
- 1 tablespoon (21g) honey
- 1 tablespoon King Arthur Pizza Seasoning*
- 1 tablespoon plus 1 teaspoon King Arthur Pizza Dough Flavor*
- 1 teaspoon instant yeast
- 2 tablespoons (25g) olive oil
- 1 3/4 cups (397g) water, lukewarm
- 1 1/2 to 2 cups (170g to 227g) Parmesan cheese, grated
- 1/4 pound (113g) sliced prosciutto
- 1 shallot, sliced
- Parmesan cheese, shaved
- fresh arugula, washed, dried and tossed with a splash of olive oil, salt, and pepper
Instructions
- 1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients — by hand, mixer or bread machine set on the dough cycle — to make a soft, smooth dough.
- 2
Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise until it's very puffy, about 60 minutes.
- 3
Divide the dough in half, and shape each half into a 14" oval on a piece of parchment. If the dough fights back, cover and let it rest for 10 minutes, then resume shaping.
- 4
Allow the dough to rise, covered, until it's noticeably puffy, about 60 to 90 minutes.
- 5
Place a pizza stone in the center of your oven, and preheat the oven to 450°F. Or place the crusts with their parchment on baking sheets.
- 6
Use a peel to transfer the dough, parchment and all, to the pizza stone. Or place the pans in the oven. If you're using a stone, you'll probably have to bake the crusts one at a time.
- 7
Bake the crusts until they begin to brown around the edges, about 8 minutes. Remove them from the oven, and top with the grated Parmesan, prosciutto, and shallot.
- 8
Return the pizzas to the oven, and bake for another 10 minutes, until their crust is nicely browned, both top and bottom, and the cheese is melted.
- 9
Remove the pizzas from the oven and top with a handful of the seasoned arugula, and shaved Parmesan.