Arugala and Prosciutto Pizza

One of my favorite things about the weekend is that I get to start off my Saturday morning with The Pioneer Woman on TV. I get to sip on my coffee and ogle over Ree Drummond and her perfect ranch life and kitchen. There seriously isn’t anything better. On this specific episode she was making Fig-Prosciutto Pizza for her fellow cowgirls. I have always wanted to make my own pizza from scratch and so this morning I decided to do it. I substituted the fig and made an arugala and prosciutto pizza. Now, Lady Drummond lives in flat, flat Oklahoma, so she doesn’t have a problem with altitude. I, on the other hand, live in Colorado at 5,300 feet. Luckily my mother had a great pizza dough recipe for high altitude that had proven successful before, so I was saved. Instead of using fig spread I used San Marzano tomatos for the pizza base, but the pizza still tasted very light. Ladylike light. This is definitely not a pizza for cowboys. Ladies, (cowgirls) enjoy :)

 

Arugala & Prosciutto Pizza

(inspired by The Pioneer Woman’s Fig-Prosciutto Pizza with Arugala)

High Altitude Pizza Dough (makes 2 thin pizza crusts)

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 package dry active yeast + 1/4 cup warm water (105˚-110˚F)
  • 3 tablespoons olive oil
  • 1/2-3/4 cup water
Pizza Toppings
  • 1 28-ounce can of San Marzano tomatoes
  • 12 ounces of fresh mozzarella (thinly sliced)
  • 6  ounces thinly sliced prosciutto
  • 1 bunch of arugala
  • 1/2 teaspoon basil
  • Artichoke hearts (optional)
  • Sliced black olives (optional)
  • Shredded mozzarella (optional)

Combine the dry ingredients with an electric stand mixer.

Proof the yeast with warm water until bubbly. Make sure the water is really warm! (This is what activates it…)

Alternate adding the water and yeast mixture to the mixer until the dough starts to pull away.

Form into a ball and place in a bowl and coat with olive oil. Cover with a towel and place in a warming drawer (or put in a warm place…you can also let it sit in a preheated oven at the lowest setting to let it rise) for about an hour.

After the dough has risen, separate into 2 balls and let it rise again for 15-20 minutes in a warm place with a towel over it.

I only made one pizza crust, so I wrapped one of the balls in Saran wrap and stuck it in the fridge. I rolled out the other ball until it was thin and put it on a pizza stone. Prebake the dough at 500˚F for 3-5 minutes.

Gently crush the San Marzano tomatoes and spread on the prebaked crust. Place the small slices of mozzarella on top and sprinkle the basil. Bake at 500˚F for another 6 minutes.

Add the slices of prosciutto, artichoke hearts and arugala after it comes out of the oven. I also added some sliced black olives and shredded mozzarella on top.

This is sooo tasty.

Print it out, cowgirl (or cowboy)!

Arugala and Prosciutto Pizza

Ingredients

    High Altitude Pizza Dough (makes 2 thin crusts):
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 package dry active yeast + 1/4 cup warm water (105 degrees F -110 degrees F)
  • 3 tablespoons olive oil
  • 1/2-3/4 cup water
  • Pizza Toppings:
  • 1 28-ounce can of San Marzano tomatoes
  • 12 ounces of fresh mozzarella (thinly sliced)
  • 6 ounces thinly sliced prosciutto
  • 1 bunch of arugala
  • 1/2 teaspoon basil
  • Artichoke hearts (optional)
  • Sliced black olives (optional)
  • Shredded mozzarella (optional)

Instructions

    Pizza Dough:
  1. Combine the dry ingredients with an electric stand mixer.
  2. Proof the yeast with warm water until bubbly. Make sure the water is really warm! (This is what activates it…)
  3. Alternate adding the water and yeast mixture to the mixer until the dough starts to pull away.
  4. Form into a ball and place in a bowl and coat with olive oil. Cover with a towel and place in a warming drawer (or put in a warm place…you can also let it sit in a preheated oven at the lowest setting to let it rise) for about an hour.
  5. After the dough has risen, separate into 2 balls and let it rise again for 15-20 minutes in a warm place with a towel over it.
  6. Roll out the dough until it is thin on a pizza stone (you can do both balls of dough or just one).
  7. Prebake the dough at 500 degrees F for 3-5 minutes.
  8. Pizza Toppings:
  9. Gently crush the San Marzano tomatoes and spread on the prebaked crust. Place the small slices of mozzarella on top and sprinkle the basil. Bake at 500 degrees F for another 6 minutes.
  10. Add the slices of prosciutto, artichoke hearts and arugala after it comes out of the oven. I also added some sliced black olives and shredded mozzarella on top.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.mixingbowlgal.com/arugala-and-prosciutto-pizza/

You also might like...

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Protected by WP Anti Spam