From Arugula to Ziti: Arugula Prosciutto Pizza

When I started writing this column, Arugula to Ziti, I knew eventually I would write about both arugula and ziti. And for the last two Wednesdays of March, that is what I'll be doing. Today I'm sharing one of my favorite ways to eat arugula—on pizza.


Arugula is a leafy vegetable, often found mixed in with other salad greens. You can buy it in both full size and “baby” forms, and is perfect for salads, sandwiches, or in our case, pizzas. It has a peppery flavor and a stronger, more distinct taste than you usually see with greens. When you're using it in pizzas, it's best to add it after the pizza is removed from the oven so that it doesn't wilt.


This pizza has three layers. First, obviously, is the dough—a dough made with Parmesan cheese mixed right in. The second layer is fresh mozzarella cheese, thinly sliced garlic, and extra virgin olive oil. Finally, after it has been baked to crispy golden perfection, it is topped with fresh arugula and prosciutto. The bright flavor of the arugula paired with the garlic and the salty prosciutto makes for the perfect Spring dinner.


Arugula Prosciutto Pizza

For the dough:
¾ cup warm water
2 tbsp olive oil
1 tsp salt
1 tbsp parmesan cheese
1 tbsp yeast
2 ¼ cups flour

Toppings:
1 fresh mozzarella ball
3-4 tbsp olive oil
1 tbsp extra virgin olive oil
4 garlic cloves
Salt & pepper
Parmesan cheese
2 cups fresh arugula
2-4 pieces prosciutto

Begin by making your dough. Whisk together the water, olive oil, salt, cheese, and yeast. Whisk for 2-3 minutes so that the yeast can be fully activated. With a wooden spoon, stir in half the flour. Stir in the remaining half and knead with your hands. Knead for 3-5 minutes in the bowl, then transfer onto a floured countertop. Form dough into a ball and place into an oiled bowl, turning once to coat. Cover and let rise at room temperature for 1-2 hours, or until doubled in size.

When you're ready to bake your pizza, heat your oven to 500 degrees F. If you have a baking stone, place it in the oven and let it get hot. If you don’t have a pizza peel, flour the bottom of a baking sheet and roll your dough out on that. (You will be sliding the dough from the baking sheet onto the stone.) If you don't have a baking stone, you can bake your pizza on an oiled baking sheet.

Whisk together your olive oil and some Parmesan and brush it over the entire surface of the dough. Thinly slice your mozzarella and garlic and spread evenly over the dough. Sprinkle with salt and pepper, a little more Parmesan, and a drizzle of extra virgin olive oil.

When your oven is piping hot, add your pizza and cook for 12-15 minutes, or until golden brown. While the pizza is cooking, make sure your arugula and prosciutto are ready in medium size pieces. Transfer your pie to a plate and top with the arugula and prosciutto. Sprinkle with a little more Parmesan, if you like. Enjoy

 

Elena Rosemond-Hoerr is a writer and photographer and can be found on her own website, biscuitsandsuch.com.

 

PLUS
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From Arugula to Ziti: Sausage Pizza

WATCH: How to Use a Pizza Stone

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