~ Arugula and Prosciutto Pizza ~
As the saying goes, the shoemaker’s children go barefoot. In my case, they eat pizza. I write about food and develop recipes, yet sometimes I am working so hard on a deadline I don’t have a dinner to feed my family. After a day spent in the kitchen developing a dessert, I would be remiss to feed chocolate cake to the kids for supper. I might spend an afternoon tweaking dressings, sauces and marinades, but I can not feed my family a bowl of vinaigrette. Or I may not make it to the kitchen at all, spending an entire day at the computer writing and researching recipes, only to realize that I never went to the store and the refrigerator remains neglected. As irony would have it, on days like these, once it’s dinnertime I can’t muster any excitement to make much of anything. So I make pizza.
Homemade pizza pleases everyone and is easy to make with a minimum of ingredients. When I make dough for the crust, I double the portion to freeze for emergency pizza nights. If you have a favorite store-bought crust, that’s fine too – just be sure to buy extra and pop it into the freezer. That way when Sunday night rolls around and everyone is asking what’s for dinner, the children (and adults) eat pizza.
Arugula and Prosciutto Pizza
The combination of salty prosciutto, creamy mozzarella and fresh arugula makes this pizza very popular in our home. Be sure not to overload the pizza with the toppings. The amounts below are approximations and will vary with the size of the crust. Makes 1 large rectangular pizza or 2 10-inch pizzas.
Pizza crust (recipe below)
Extra-virgin olive oil
1 garlic clove, minced
1/2 cup tomato sauce (recipe below)
8 ounces fresh mozzarella, shredded
1/2 teaspoon red chili flakes, or to taste
8 slices (3 ounces) prosciutto
4 cups fresh arugula
1/2 cup grated Parmigiano cheese
Preheat oven to 500 F. Using your hands, stretch crust to desired shape and place on parchment paper. Combine 2 tablespoons olive oil and garlic clove in a small bowl. Lightly brush crust with oil. Smear a thin layer of tomato sauce over the crust, leaving one inch clear around the edges. Scatter a layer of mozzarella over the sauce. Sprinkle with chili flakes. Top with a layer of prosciutto. Sprinkle Parmesan over the pizza. Brush the exposed edges with a little more olive oil.
Slide the parchment and pizzas onto a baking stone on lowest rack in oven. Bake until crust is beginning to color, about 10 minutes. Slide pizza out of the oven and spread arugula over the pizza. It will look like a lot, but will cook down. Return to oven and bake until crust is golden brown, about 5 minutes. Serve immediately, drizzled with olive oil.
Makes 1 cup
1 tablespoon olive oil
1 garlic clove, minced
1 15-ounce can crushed Italian plum tomatoes
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Heat olive oil in a saucepan. Add garlic and saute until fragrant, 30 seconds. Add tomatoes. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, stirring occasionally, until sauce is thickened, about 30 minutes. Add salt and pepper. Taste for seasoning.
Pizza Dough Recipe
Adapted from a recipe by Alice Waters. Makes 2 – 10 inch pizza crusts.
2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil
Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10-inch shapes.