New Pizza/James McNair 2000

Arugula and Prosciutto Pizza (Pizza con Rucole e Prosciutto)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
Neapolitan-Style Pizza Dough about 2 cups fresh small arugula leaves Seasoned Tomato Pulp, or 2 cups peeled, seeded, well-drained, and finely chopped ripe tomato
vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using) cornmeal for spinrkling pizza peel (if using) extra-virgin olive oil for brushing crust and drizzling over toppings
8 ounces fresh soft mozzarella cheese packed in water, preferably water-buffalo type from Italy, thinly sliced and cut into small pieces, or 3 cups freshly shredded high-quality semisoft mozzarella cheese (about 9 ounces), preferably made with whole milk 1/2 cup freshly grated Parmesan cheese (about 2 ounces), preferably Parmigiano-Reggiano salt
8 thin slices high-quality prosciutto, preferably from Italy, cut into bite-sized pieces



1 Make the Neapolitan-Style Pizza Dough and set aside to rise as directed.
2 Wash the arugula under cold running water. Place in a salad spinner and spin to remove as much water as possible. Pat dry with paper toweling. Wrap in a cloth kitchen towel or paper toweling and refrigerate for at least 30 minutes to crisp, or place the wrapped leaves in a plastic bag and refrigerate for up to serveral hours.
3 If using Seasoned Tomato Pulp, prepare as directed and set aside to cool to room temperture. If using fresh tomatoes, reserve for later use.
4 About 30 minutes before baking the pizza, prepare an oven and preheat it to 500 degrees F. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside.
5 On a lightly floured surface, roll out or stretch the dough and shape it as desired. Place the dough on the prepared screen pan, or peel. Brush the dough all over with olive oil, then top with the tomato, leaving a 1/2-inch border around the edges. Layer the mozzarella cheese over the tomato, sprinkle with 1/4 cup of the Parmesan cheese and salt to taste, and drizzle with olive oil. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stick to it.
6 Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes.
7 Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with olive oil. Sprinkle with the remaining 1/4 cup Parmesan cheese. Slice and serve immediately.

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