Pizza with Prosciutto, Arugula and Lemon

By kathryns

place a pizza stone in the oven and preheat the oven to 500°F (260°C). Roll out the dough as directed below, but don’t prick it with a fork. Add the toppings and bake on the pizza stone for 10 to 12 minutes. Recipe makes two,10" pizzas.

Ingredients

• 2 cups (16 fl. oz./500 ml) heavy cream
• 2 tsp. olive oil
• 2 garlic cloves, minced
• 1 tsp. fresh thyme leaves
• Kosher salt and freshly ground pepper
• 1 batch food processor pizza dough
• 2 cups (8 oz./250 g) shredded mozzarella
• 3 oz. (90 g) thinly sliced prosciutto
• 1 lemon, quartered and very thinly sliced
• 2 cups (2 oz./60 g) baby arugula

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 500.

In a fry pan over medium-high heat, warm the olive oil. Add the onion and cook until the onions are softened and lightly caramelized, 5 to 7 minutes. Add the garlic and thyme and cook, stirring, for 30 seconds more. Remove from the heat.

Once the cream has reduced, stir the onion mixture into the cream and season with a pinch each of salt and pepper.

On a lightly floured surface, roll out half of the dough into a 10-inch (25-cm) round. Transfer the dough to a floured pizza peel. Spread half of the cream mixture over the dough, leaving a 1/2-inch (12-mm) border uncovered. Top with the cheese, prosciutto and lemon slices.

Transfer the pizza to the pizza stone. Bake until the crust is crisp and the cheese is lightly browned, 10 to 12 minutes.

Using the pizza peel, transfer the pizza to a cutting board. Garnish with arugula, cut into slices and serve immediately. Makes two 10-inch (25-cm) pizzas