46m$26.66Prosciutto, Arugula, and Parmesan Pizza
A crisp tomato and mozzarella pizza finished after baking with silky prosciutto, peppery arugula, and savory shaved Parmesan.
Shopping options
Extra-virgin olive oil
2 Tablespoon
Colavita Extra Virgin Olive Oil
3%
Ready-to-eat cured prosciutto
4 Ounce
Creminelli Fine Meats® Prosciutto
100%
Fresh mozzarella cheese
8 Ounce
BelGioioso Fresh Mozzarella Cheese
100%
Parmesan cheese
1.5 Ounce
Private Selection® Parmesan Shaved Cheese
25%
Prepared pizza sauce
0.5 Cup
Mid's™ Pizza Sauce
29%
Freshly ground black pepper
0.25 Teaspoon
Morton Black Peppercorn Refillable Pepper Grinder, 1.24 Oz
2%
Baby arugula
2 Cup
Kroger® Baby Arugula
40%
Store-bought fresh pizza dough
1 Pound
Kroger® Pizza Dough
100%
Fine yellow cornmeal
1 Tablespoon
Grace® Fine Corn Meal
1%
Fresh lemon juice
1 Teaspoon
Fresh Large Lemon - Each
17%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- store-bought fresh pizza dough-1 pound
- baby arugula-2 cups
- prepared pizza sauce-0.5 cups
- extra-virgin olive oil-2 tablespoons
- fresh mozzarella cheese-8 ounces
- ready-to-eat cured prosciutto-4 ounces
- fine yellow cornmeal-1 tablespoon
- Parmesan cheese-1.5 ounces
- fresh lemon juice-1 teaspoon
- black pepper-0.25 teaspoons
Place the covered pizza dough at room temperature for 20 minutes to make it easier to stretch. Meanwhile, position an oven rack in the lower third and preheat the oven to 475°F. Keep the prosciutto refrigerated. Drain the mozzarella, pat it very dry with paper towels, and tear it into 1-inch pieces. Shave the Parmesan with a vegetable peeler.
Keep the prosciutto refrigerated at 40°F or below until the pizza is baked and ready for its finishing toppings.
Coat the baking sheet with 2 teaspoons olive oil, then sprinkle it evenly with the cornmeal. Place the dough in the center and press outward with lightly oiled fingertips, gently stretching it into a 12-by-16-inch rectangle. Leave a slightly thicker rim around the edge. If the dough springs back, cover it and let it relax for 5 minutes before finishing the shape.
Spread the pizza sauce evenly over the dough, leaving a 3/4-inch border. Distribute the mozzarella over the sauce. Brush the exposed dough border with 2 teaspoons olive oil.
Bake for 14 to 16 minutes, rotating the baking sheet after 8 minutes. The pizza is ready when the crust is puffed and deep golden brown, the underside is crisp and browned, and the mozzarella is melted with bubbling, lightly browned spots.
Use dry oven mitts when rotating or removing the 475°F baking sheet.
While the pizza finishes baking, toss the arugula with the lemon juice, black pepper, and remaining 2 teaspoons olive oil.
Remove the prosciutto from the refrigerator only when the pizza comes out of the oven. Immediately drape the prosciutto over the hot pizza, then scatter the dressed arugula and shaved Parmesan on top.
Use clean hands or utensils when handling the ready-to-eat prosciutto.
Use dry oven mitts and place the hot baking sheet on a heat-safe surface.
Let the pizza stand for 2 minutes, then cut it into 8 pieces and serve.
How did it turn out?
Rating and review tools are unavailable right now.