The arugula, cherry tomato, and prosciutto pizza is a tasty and fresh pizza, ideal for enjoying during the summer when minimally processed ingredients are preferred.
A crispy yet soft dough, thanks to the use of both semolina flour and all-purpose flour, serves as the base for this pizza, where different flavors achieve a perfect balance.
Most of the ingredients are added raw, which contributes to its fresh and crunchy note.
Definitely worth trying, it’s simple to prepare; just organize the ingredients and add them at the right moment.
Great for serving at a casual dinner with friends, its vibrant colors and lightness will surely be appreciated by everyone.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 524.11 (Kcal)
- Carbohydrates 39.48 (g) of which sugars 7.39 (g)
- Proteins 23.54 (g)
- Fat 30.44 (g) of which saturated 12.68 (g)of which unsaturated 3.01 (g)
- Fibers 2.50 (g)
- Sodium 876.58 (mg)
Indicative values for a portion of 208 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb pizza dough
- 2/3 cup tomato sauce
- 7 oz fiordilatte cheese (or mozzarella for pizza)
- 10 oz cherry tomatoes (cherry)
- 3.5 oz arugula
- 3 oz prosciutto (thinly sliced)
- 4.4 oz Grana Padano PDO cheese (whole or shaved)
- to taste salt
- to taste extra virgin olive oil
Tools
- Pizza tray 16 x 14 inches
- Large hole grater
Preparation
To prepare the arugula, cherry tomato, and prosciutto pizza, start with ready dough or make it yourself by following the recipe you’ll find clicking here.
Let it rise in a preheated and turned-off oven for about two hours or until its volume doubles.
Season the tomato sauce with salt and oil.
Then wash the cherry tomatoes, cut them into pieces, after removing the seeds. Then season them with a little fine salt and oil.
Cut the fiordilatte or mozzarella for pizza into cubes.
Prepare the arugula by washing and cleaning it, or use it pre-washed for salads.
From each slice of prosciutto, cut two or three strips to place on the pizza.
With a large-hole grater, grate the Grana to obtain long, thick shavings.
Place the dough on parchment paper sprinkled with flour or directly on an oil-greased tray.
Spread the sauce and bake for 10 minutes, placing the tray directly on the base of the preheated oven at maximum temperature.
If the oven has not yet reached temperature, the pizza might take longer to brown underneath.
Then position the oven rack in the center and lower the temperature to 410°F.
Move the pizza to this level and bake for about another 15 minutes. Then remove from the oven and sprinkle with mozzarella.
Bake at the top this time for 5 minutes, until the mozzarella has melted.
Once removed from the oven, distribute the well-drained arugula on top of the pizza.
Then add the well-drained tomatoes.
Then add a drizzle of oil, followed by the prosciutto, and finish with abundant Grana shavings.
The arugula, cherry tomato, and prosciutto pizza is ready to be enjoyed.
Serve hot.
Storage
It is best eaten immediately. Otherwise, store the already baked base in the refrigerator, then reheat and add the ingredients that should be added raw just before serving.
It is best eaten immediately. Otherwise, store the already baked base in the refrigerator, then reheat and add the ingredients that should be added raw just before serving.
Here is a selection of excellent products useful in the kitchen. Many of these have been purchased and tested by me personally. The list will be constantly updated.
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To view the recommended products click here.
