ARUGULA AND PROSCIUTTO PIZZA
Ingredients :
½ recipe for Pizza Dough
Flour, the necessary amount
3 cups, fresh small arugula leaves, stemmed
Salt
8 – 10 thin prosciutto slices
¾ cup shredded mozzarella cheese
Pizza sauce:
3 ½ cups tomatoes, peeled, seeded, crushed
4 tablespoons olive oil
Preparation:
Roll out pizza dough on a lightly floured surface and form two 9 inch (20 cm) rounds.
Dust flour on the back of an oven sheet and transfer dough. Cover dough with pizza sauce leaving a 1 in. (2 cm) border. Arrange mozzarella cheese on top of the sauce. Bake in preheated oven to 500°F (250°C) for 7 minutes or until edges are crisp and golden.
Remove from the oven. Transfer pizza to a cutting board. Arrange arugula leaves and prosciutto slices on top. Serve immediately.
Pizza sauce:
Place tomatoes and olive oil in a medium size saucepan and bring to a boil over low heat, stirring occasionally until sauce reduces and thickens lightly. Season with salt and cool to room temperature.
Keep refrigerated up to 5 days.
Yields: 2 ½ cups sauce.
Other pizzas:
Fresh tomatoes and basil pizza
Roman pizza
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