Arugula-Prosciutto Pizza

By boscobojo

Ingredients

• 1 lb. prepared pizza dough, at room temperature
• All purpose flour, for dusting
• Cornmeal, for dusting
• 4 Tbl. olive oil
• 1 clove garlic, grated
• 1/2 tsp. chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 1/2 cup part skim ricotta
• 1 cup shredded mozzarella cheese
• 4 cups baby arugula
• 1 small shallot, thinly sliced
• Juice of 1/2 lemon
• 3 ounces thinly sliced prosciutto
• Shaved Parmesan cheese, for topping

Preparation

Step 1

Place a pizza stone in the oven and preheat to 450 degrees. Roll out the dough on a lightly floured surface into a 12 inch round. Transfer to a cornmeal dusted pizza peel or another upside down baking sheet; slide dough onto the hot pizza stone. Bake 8 minutes. Meanwhile, combine 2 Tbl. olive oil in a bowl with the garlic, rosemary, and salt and pepper to taste.

Remove the pizza from the oven, brush with the olive oil mixture and top with the ricotta and 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 2 Tbl. olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and shaved Parmesan. Cut into slices.