Homemade Pizza with Homegrown Arugula and Prosciutto
Garden Arugula • Melted Cheese • Imported Prosciutto • Homemade Dough
Ingredients
- • 2/3 Cup warm water (between 100-115°F)
- • Packet of yeast
- • 1 or 2 Teaspoons of pure cane sugar, raw honey, or pure maple syrup
- • 2 Tablespoons (30ml) extra-virgin olive oil (one tablespoon for the dough and one for the rapini)
- • 1 Teaspoon salt
- • 1 and 1/2 Cups 00 flour or all-purpose flour
- • Pizza sauce
- • Prosciutto
- • Shredded Mozzarella Cheese
- • Homegrown Arugula
- • Balsamic Vinegar
Notes
- • My recipe is for a single pizza, but the dough comes out better if you double it and make 2 pizzas.
- • If doubling the recipe, you still only need 1 yeast packet. Everything else should be doubled.
Method
- 1
Add the sugar to the water, stir it, and then heat to between 100 and 115 degrees fahrenheit.
- 2
Add the yeast. Stir again and let it sit for 5 to 10 minutes.
- 3
While the yeast is growing, add the flour and the salt to a mixing bowl. Stir the flour and salt to evenly combine them.
- 4
Mix the yeast water and a tablespoon of olive oil with the flour in the mixing bowl until it forms a dough.
- 5
Knead the dough on a cutting board.
- 6
Form into a dough ball by pulling the sides underneath it and sealing it up.
- 7
Rub the dough ball with a little olive oil.
- 8
Put the dough ball into a mixing bowl and let it rise for two to four hours in a warm area, preferably 80 degrees.
- 9
When the dough has finished rising, roll it out in a rectangular baking tray.
- 10
Preheat oven to 450 degrees.
- 11
Spoon a pizza sauce (tomato sauce or crushed tomtoes) and distribute evenly.
- 12
Sprinkle on some mozzarella cheese.
- 13
Pop it in the oven and cook it most of the way (not quite all the way).
- 14
A couple minutes before the pizza is done, take it out and add the prosciutto. I like the prosciutto to warm up a bit, but I find that it gets overcooked if added in the beginning, so I add it towards the end.
- 15
Once the pizza comes out, throw the fresh arugula on top. You could alternatively add the arugula with the prosciutto a couple minutes before the pizza finishes cooking, but I prefer the arugula to be totally fresh and raw.
- 16
Splash on a little balsamic vinegar if you wish. You can also use balsamic glaze or just skip this step if you don't like balsamic.
- 17
Enjoy the pizza of your labor.
