Arugula and Prosciutto Pizza with Shaved Parmigiano-Reggiano and Serrano Basil Pesto

Evan made me this AMAZING pizza pie for my Birthday on Tuesday! It’s one of my favorite combos! It’s awesome! If you love pizza you MUST try this combo asap! He did a great job on everything, it was perfect.

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2

Ingredients:

Toppings

• 6-8 slices of Prosciutto di Parma
• 3-4 TBS Serrano Basil Pesto
• 8 oz Fresh Mozzarella, sliced into medallions.
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!
• Shaved Parmigiano reggiano for on top of arugula. Use a potato peeler.
• 1-2 Lemons, for juicing.
• 4 C. Baby Arugula

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour

Serrano Basil Pesto

• 2 C. Fresh Basil Packed, big stems removed
• 2/3 C. Olive oil
• 2 cloves of garlic
• 1/4 C. Pine Nuts
• 1/2 C.- 3/4 C. Parmigiano-Reggiano Cheese\
• 1/2 Serrano, seeds remain
• Salt and pepper

Process and salt and pepper to taste.

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   * I like to par bake crust for 5 min to make it CRISPYYYYYY
   To Top: lay down pesto, 1/4 C. Parm reg, Prosciutto di Parma, then place mozzarella on top
   Bake for 20 min and top with big bunches of arugula, shaved parm reg, and squeeze some lemon on there 
   Enjoy and Cheers!
   

About these ads