Prosciutto and Arugula Pizza

• Meat

  • 5 slices Prosciutto

• Produce

  • 3 cups Arugula
  • 1 Shallot, large
  • 1 Shallot

• Condiments

  • 1/2 cup Pizza sauce

• Baking & Spices

  • 1 Pizza dough, store-bought
  • 1 Salt, Coarse

• Oils & Vinegars

  • 2 tbsp Olive oil, good-quality

• Dairy

  • 1 1/2 cups Pizza mozzarella

Found on cravingsofalunatic.com

Description

Ingredients

• 1 store-bought pizza dough
• ½ cup pizza sauce
• 1 and ½ cups pizza mozzarella
• 1 large shallot, sliced thinly in rings
• 3 cups of arugula
• 1 shallot, diced
• 2 tablespoons good quality olive oil
• Coarse salt to taste
• 5 to 6 slices of prosciutto

Directions

• Preheat your oven to 450 degrees F.
• If you want thin crust pizza you can divide the dough in half and it will make two round pizzas. If you want thick crust you can use one dough per pizza. I went with thick for this one.
• Spray your pizza pan with non-stick spray.
• Spread your pizza dough evenly over the pan. I spread it out and work it towards the outside then gently fold over the edges for a thick crust.
• Pop this pan with just the dough in the oven, placing it on the lowest rack for about 4 to 6 minutes, depending on the thickness of your dough.
• Remove carefully from oven. Now spread you pizza sauce evenly over the pizza crust. Top with cheese, and then arrange the shallots over top. Place in the oven on the middle rack and cook for about 6 to 8 minutes, depending on the thickness of your dough.
• Remove the pizza carefully from the oven. Toss the arugula over top, then the diced shallots. Drizzle with olive oil. Toss the salt over top if desired. Then gently place the prosciutto over top, I fold mine as I go. Basically almost like a fan. You can use as little, or as much prosciutto as your taste hankers for.
• Use a pizza wheel to cut into slices.
• Serve with a big old pizza loving smile!

Nutrition