Homemade Pizza with Fresh Mozzarella, Arugula and Prosciutto

  • Yield 8 servings
  • Prep 35 mins
  • Cook 6 mins

Make a whole-wheat crust for this pizza.


Pizza dough:
1/4 cup whole wheat flour
3 1/2 cups bread plus extra for kneading
1 package (.25-oz) active dry yeast
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 teaspoons sugar
1 1/3 cups warm water (110F-115F)
1/2 cup coarse semolina flour, for dusting work surface and pizza peel
1/4 cup extra-virgin olive oil
2 cups good-quality tomato sauce
1 pound fresh mozzarella cheese, sliced
1/4 pound prosciutto, roughly chopped
1/2 cup coarsely chopped basil
1/2 cup coarsely chopped arugula


  1. To prepare pizza dough, combine whole-wheat flour, bread flour, yeast, salt, and sugar. Stir to combine. Add olive oil and water and mix until a soft dough forms. Turn out onto a clean work surface dusted with bread flour. Knead with your hands 7 minutes, until dough is smooth and satiny and quite elastic. Divide dough into 2 or 4 balls, depending on the size pizza you wish to make.
  2. Lightly coat large bowls with olive oil (1 bowl for each ball of dough). Place dough in bowls, turning to coat with oil on all sides. Cover with plastic wrap and place in a warm place. Let rise until doubled, about 2 hours.
  3. Place pizza stone in oven; preheat oven to 500F during the last 45 minutes of rising time.
  4. Turn out one bowl of pizza dough onto work surface lightly dusted with semolina flour. Working from the center of the dough outwards, press and spread dough into a disc. Carefully transfer dough to a pizza peel that has been dusted with semolina flour. (Using semolina flour when shaping the dough prevents sticking and creates a nice texture on the baked crust.)
  5. To prepare toppings, brush dough lightly with olive oil. Spread tomato sauce evenly over dough. Top with mozzarella and prosciutto.
  6. Carefully slide pizza onto pizza stone. Bake until top is puffed and golden brown, about 6 to 8 minutes.
  7. Remove from the oven with pizza peel and let cool 2 minutes. Sprinkle with basil and arugula. Slice and serve. Prepare remaining portions of dough by repeating steps 4 through 6.

Recipe by Chef Jon Ashton.



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