Italian

pizza with prosciutto and arugula
M a k e s t w o 1 2 - i n c h p i z z a s
For the pizza dough
11/4
cups warm water
2 tsp. active dry yeast
1 Tbs. honey
15 oz. (31/4 cups) all-purpose flour
11/4
oz. (1/4 cup) whole-wheat flour
1 Tbs. salt
2 Tbs. extra-virgin olive oil
For the pizza toppings
1 clove garlic, minced fine
1/4
1/2
cup olive oil
lb. mozzarella (preferably
fresh), cut into large cubes
8 thin slices prosciutto
(about 4 oz.)
For the salad
6 oz. arugula (about 7 cups,
loosely packed), washed and
tough stems removed
6 very thin slices red onion
6 sun-dried tomatoes, diced
(if not packed in oil, rehydrate
first)
2 Tbs. extra-virgin olive oil
2 tsp. balsamic vinegar
When the pizza comes out of the oven, it’s topped with a salad of arugula,
sun-dried tomatoes, red onion, balsamic vinegar, and extra-virgin olive oil.
This salad is also great on its own.
Make the dough
Combine the water, yeast, and honey in a large mixing bowl or in the bowl of
a stand mixer. Allow to sit until foamy, about 5 minutes. Add the remaining
ingredients and stir until incorporated. Knead by hand on a floured surface for
10 minutes, or in a mixer for 5 minutes. Cover the bowl and let the dough rise
until doubled, about 11/2 hours.
Assemble the pizza
1. Heat the oven to 450°F. If you’re using a baking stone, let it heat in the oven
for 30 minutes. Combine the garlic and olive oil.
2. Divide the dough in half. Roll out one piece of dough into a 12-inch round. If
you’re using a baking stone, roll out the dough on a pizza peel or on parchment.
Otherwise, roll it on a lightly floured surface and transfer it to an oiled baking
sheet. Brush 1 to 2 Tbs. of garlic oil on the dough. Arrange half the mozzarella
around the pizza, and lay 4 slices of prosciutto on top. Bake until dark brown and
crispy, 10 to 12 minutes. Repeat with the second piece of dough.
3. Meanwhile, toss all the salad ingredients together. When the pizzas are
done, top each one with half the salad and serve. —Tony Mantuano
PER 1/4 pizza: 480 CALORIES | 18G PROTEIN | 50G CARB | 23G TOTAL FAT | 6G SAT FAT |
13G MONO FAT | 2G POLY FAT | 35MG CHOL | 1,450MG SODIUM | 3G FIBER
p i z z a , c a l z o n e & s t r o m b o l i 41