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Homemade Pizza with Fresh Mozzarella, Arugula and Prosciutto

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

Ingredients

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

Instructions

  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.

Nutritional Info *per serving

  • Calories 390
  • Glycemic Load 5.88
  • Fat 24g
  • Saturated Fat 9g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 11g
  • Cholesterol 55mg
  • Sodium 1370mg
  • Potassium 320mg
  • Carbohydrate 25g
  • Fiber 2g
  • Sugars 5g
  • Protein 21g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 8%
  • Calcium 35%
  • Iron 15%
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