Pasadena Star News/October 3, 2006

Thin-Crust Pizza with Arugula and Prosciutto
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 each


INGREDIENTS:
cornmeal, as needed flour, as needed 2 (13-ounce) packages fresh pizza dough (regular or cornmeal)
prepared pizza sauce or marinara sauce dried oregano, to taste 1/2 pound shredded mozzarella cheese
1/2 pound shredded fontina cheese 1/2 pound shredded manchego or similar cheese 1/4 pound (1 cup) grated Parmesan cheese
12 slices prosciutto, about 6 ounces 4 handfuls fresh arugula leaves



1 Sprinkle 4 pizza peels with cornmeal and set aside.
2 Dust a large cutting board with flour. Divide each ball of pizza dough in half. Roll each of the 4 balls into thin rounds, about 11 to 12 inches each in diameter. Place each round on a peel.
3 Smear each round with pizza sauce; use restraint-it should just be a smear. Sprinkle with oregano.
3 In a bowl, mix together all cheeses. Sprinkle pizzas with cheese mixture as desired. Each pizza will need about 2 to 3 handfuls of cheese.
4 Bake pizzas in a preheated 600 to 650 degree wood-fire oven about 3 to 4 minutes, or until golden brown, watching carefully and turning a couple of time. Remove from oven and while piping hot, top each pizza with 3 slices prosciutto. Sprinkle pizza with one handful of arugula leaves. Serve immediately.

Back