We both love Pizza, always have and always will – just like when Bridget Jones told Mr. Darcy that she loves him, she always has and always will. There are so many different pizzas that we could live for 100 years on pizza alone and never eat the same combination twice. We have to admit sometimes when in a hurry we grab a store brought organic dough, and really until now nobody complained about it.
Lately our pizza-making repertoire gravitates to the utterly satisfying whole wheat dough. Maybe our fondness for whole wheat comes from its additional chewy texture and nutty flavor…which is so delicious together with the salty Prosciutto, the peppery arugula, and the robust nuttiness of the Pecorino cheese, that you want to keep it all for yourself.
For this recipe we decided to add a little twist by tossing the baby arugula in extra virgin olive oil and Balsamic Red wine reduction. Just use balsamic vinegar if you are short on time to make the reduction. For the adventurous, you may wish to make the Balsamic Wine Reduction recipe, it is easier then you think, and only needs a little extra time.
Talking about time, now is time to turn on the oven to 450°F.
Here is what you will need.
Love this dough… Let it rest for about 30 minutes at room temperature.
Sprinkle the cornmeal on a wooden board, and place the dough on top.
Gently roll out the dough
For some added attraction you can stech it…but make sure the dough doesn’t not rip.
Transfer the dough to a parchment paper lined baking sheet or to a pizza paddle if you are using pizza stone.
The Extra Virgin Olive Oil is for adding some oil to the top of the pizza dough and for the dressing.
Drizzle a little olive oil on top of the dough
Then arrange the thinly sliced onions over the whole pie. You can use as much as you like.
We used about 10oz of this fresh Mozzarella.
Arrange evenly on top and…feel free to add more cheese if you like!
Now just bake it in the preheated 450°F oven, on the lower rack for about 10 minutes.
In the meantime, prepare the salad dressing for the baby arugula. Squeeze 1Tablesoon of fresh lemon into a salad bowl.
Add the Balsamic Red Wine Reduction or the Balsamic Vinegar.
Then add 3tsp of the olive oil.
Add a tiny pinch of salt. Whisk it well together.
Toss the arugula with the dressing until all the peppery babies are well coated.
When the cheese is melted and the crust has a golden glow then remove from the oven.
We could just eat it like this…
Now you can cut it up.
Right away distribute the arugula salad evenly on the pre-cut slices and lay the paper thin Prosciutto slices over the pieces.
Then shave lots of Pecorino cheese.
And place it on the top.
This looks and tastes so delicious that it could easily kick off a dinner party…you and your guest will love it!
All these deliciousness in the crispy crust, fresh mozzarella, the tanginess of arugula salad and the salty taste of the prosciutto with the lovely nutty flavors of the pecorino calls for a zippy citrusy wine.
We choose a Gainey Limited Selection Riesling to pair with this pizza. This lovely zippy Riesling has wonderful fresh aromas of green apple, nectarine and honeysuckle.
Enjoy, and hope you got some nice Riesling to sip along!
Recipe: Prosciutto Arugula Pizza
3/4 pound Pizza Dough
1 Tbsp Cornmeal
3 tablespoon Extra-Virgin Olive Oil
1/2 small Red Onion – thinly sliced
10 oz fresh Mozzarella – shredded
Juice of 1/2 Lemon
1 Tbsp Balsamic Red Wine reduction or Balsamic Vinegar
Small Pinch of Salt
1/2 Lb Baby Arugula – trimmed
3 very thin slices Prosciutto
2 oz Pecorino Cheese – shaved
1) Preheat oven to 450°F.
2) Make sure that the dough is room temperature. Sprinkle the cornmeal on a wooden board, and gently roll out the pizza dough.
3) Transfer the dough to a parchment paper lined baking sheet or to a pizza paddle, and drizzle with a little olive oil. Arrange the thinly sliced onions and the mozzarella on top. Bake for about 10 minutes or until cheese is melted and the crust has a golden glow.
4) In the meantime whisk togther lemon juice, Balsamic Red Wine reduction or Balsamic Vinegar, pinch of salt, and the olive oil. Toss the arugula with the dressing.
5) Remove pizza from the oven and cut it up. Arrange evenly the pre-cut slices with arugula salad and with the paper thin Prosciutto. Finally lay the shaved Pecorino Cheese on top.