Prosciutto Pizza
The Restaurant
The Episode
Look for premade pizza dough in the freezer section of your grocery store, or use your favorite pizza dough recipe (there is one available here). Be sure to watch the video above for tips about stretching the dough to form the pizza base. The amount of dough here makes a thin crust pizza; double the amount if you like your pizza thick and bready.
Ingredients
- 12 ounces pizza dough
- 1 tablespoon plus 1 teaspoon olive oil
- 3/4 cup shredded whole milk mozzarella
- 4 thin slices prosciutto, cut into strips
- 1/2 to 2/3 cup mascarpone cheese
- 1 cup arugula
- 12 grape tomatoes, halved
Directions
- Preheat the oven to 500°F. If you have a pizza stone, preheat it as well.
- Stretch the pizza dough to a round that is about 1/8 inch thick. Turn a baking sheet upside down and lightly flour it. Place the dough on the floured surface. Brush olive oil over the dough leaving a 1/2-inch perimeter dry. Cover the olive oil with shredded mozzarella. Sprinkle the prosciutto evenly over the cheese. Drop spoonfuls of the mascarpone over the prosciutto. Slide the pizza onto a pizza stone or place the entire baking sheet in the oven if you don’t have a stone. Bake the pizza for 10 to 12 minutes until desired color and crispness are achieved.
- Transfer the pizza to a cutting board, scatter the arugula and tomatoes over, then cut it into pieces and serve.
Notes
Serves 2-4
