What’s better on a Monday night than pizza? It’s the best cure for a Monday. This weekend, I totally planned ahead and prepped some pizza dough, and even some pizza sauce from some of the last tomato paste that we had. But then, while sitting through a meeting a work, I started dreaming of a white pizza with peppery lemony arugula and salty thin slices of prosciutto. So much for that pizza sauce!
So I rolled out my pizza dough which had doubled in size since the night before, I took out the mozzarella I’d made this weekend, whipped up an extra virgin olive oil, garlic, salt and pepper mixture, and dressed the arugula with more extra virgin olive oil, fresh lemon juice, minced shallots, and salt and pepper.
Actually, after making this pie, I had plenty of pizza dough left so while everything was cooking, I made some more mozzarella and then put the pizza sauce to use and made a few more individual frozen pizzas for our freezer. They made great lunches for Dan or quick dinners before we needed to rush off somewhere.
I pre-baked the dough for about 8 minutes in the oven using the paddle and on the amazing baking stone that my girl Mona got us. My sliding the dough onto the stone skills are pretty pathetic. Hence the weird shape of my formerly round dough… Anyway, once it was done with the first baking, I brushed it with the oil mixture with a pastry brush that Dan picked up for himself this weekend. A man who buys himself pastry brushes to help with his baking. Hot.
Then the mozzarella! My ball was kind of flat, it was only about half of the normal yield from a gallon of milk; I had used the other half for caprese. Then into the oven again until the cheese was melty and delicious.
Despite it’s funny shape, woa, it was sooooo good! Homemade pizza crust with homemade cheese, with a garlicy olive oil and peppery, lemony, salty toppings? Perfect.
[recipe title=”Prosciutto and Arugula Pizza” yeild=”1 pie”]
Adapted from Food Network
- Pizza dough
- 3 Tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- fresh mozzarella
- 1/2 shallot, minced
- juice from 1/2 a lemon
- Salt and pepper to taste
- Paddle and baking stone
Pre heat oven to 450° with stone in the oven. Roll out dough on a floured surface. Transfer to a corn meal dusted paddle and transfer to pizza stone or baking stone and bake for 8 minutes.
Meanwhile, combine 2 tablespoons olive oil in a bowl with the garlic, and salt and pepper to taste.
Remove the pizza from the oven, brush with the olive oil mixture and top with mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, the remaining tablespoon of olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto. Cut into slices and enjoy!