Prosciutto and Arugula Pizza with Marinara
A super delicious arugula pizza recipe with homemade marinara
Servings: 8 slices
Equipment
- baking sheet or pizza stone
Ingredients
Homemade Pizza Sauce
- 1 tbs olive oil
- 1 yellow onion chopped small
- 3 garlic cloves minced
- 28 oz crushed tomatoes
- 1 tbs dried oregano
- ½ tbs dried basil
- ½ tbs garlic powder
Prosiutto & Arugula Pizza
- 16 oz pizza dough
- ¼ cup Flour for sprinkling on dough
- 1 cup homemade pizza sauce
- 2 cups shredded mozzarella
- 3 oz prosciutto
- 1-2 tbs parmigiano reggiano or grated parm
- 5 oz fresh baby arugula
- ¼ cup extra virgin olive oil
- 2 tbs balsamic vinegar
- 1 teaspoon dijon or yellow mustard
Instructions
- Make Pizza Sauce*: In a large saucepan, heat 1tbs olive oil. Add chopped onion to the hot oil. Cook onion for about 10 minutes until softened and browning. Add chopped garlic & stir about a minute. Add crushed tomatoes & dried seasonings (1tbs oregano, ½tbs garlic powder, 1tbs dried basil). Stir. Let simmer at least 10 mins. When finished simmering, blend in blender until smooth.
- Preheat oven as high as it can go with a baking sheet inside. Leave pizza dough out on counter for 30 minutes or while oven is preheating.
- Bake Pizza: Pizza dough should still feel cold, but less stiff. Dust dough with flour and coat very lightly. Press out dough with your hands and then roll with rolling pin (or try a pizza toss). Once dough is rolled out, remove HOT baking sheet & be careful. I use the bottom of the baking sheet as a pizza stone. Lightly drizzle with olive oil or spray. Lay rolled out pizza onto the hot pan -be careful- it will already start cooking.
- Add Toppings: Put about 1 cup pizza sauce on dough. Top with 1.5 cups shredded mozzarella & 2-3oz prosciutto slices placed around. Sprinkle with parm reg. Work fairly quickly. Place pizza in oven (careful). Bake 10-15 minutes until crust is golden brown and cheesy is fully melted.
- Dress Arugula: While pizza is baking, dress arugula. In a bowl add balsamic vin, extra virgin olive oil & mustard. Whisk until completely combined. Pour over arugula and toss until coated. You may not use it all.
- When pizza is finished baking, top with arugula & cut into slices, it will wilt as it sits on top of hot pizza.
Notes
*You can make the pizza sauce any time in advance & freeze. Or leave in airtight container in the refrigerator 5-7 days or so. The longer it simmers, the better flavor, and if you refrigerate for a night or four, it is even better. It will thicken in the fridge, that is okay you can still use it directly from the refrigerator.
*Feel free to use fresh oregano or basil
*You can use regular store bought dough, or your favorite pizza dough!
Nutrition
Calories: 415kcal | Carbohydrates: 43g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 949mg | Potassium: 532mg | Fiber: 4g | Sugar: 11g | Vitamin A: 967IU | Vitamin C: 15mg | Calcium: 234mg | Iron: 4mg