Wednesday, October 1, 2014

Prosciutto And Fresh Arugula Pizza

  When it comes to rolling pizza dough, I feel like I have the bragging rights. Mostly because that's my specialty, I rolled countless numbers of pizza dough. Over  my 3 years of high school culinary class. I would look forward to every Thursday and Friday because that was the pizza making days in my class. We made about 50 pizzas both days and then they would be sold to the students at my school for lunch. So during the last couple of years I learned a lot about the basics and tricks of rolling pizza dough. 
      In honor of feedfeed's Instagram contest for making original pizza ideas. I though up this recipe for prosciutto and fresh arugula pizza. This amazing pizza is a favorite of mine because of the fresh arugula, prosciutto, creamy white sauce and thin crust. Giving it rustic taste and flavor.  

My Tips For Making Better Pizza 

1  Always use a pizza stone, Preheat the oven at 500 F and preheat with the pizza stone in the oven for about 30 mins.

2  Kneed the dough with cornmeal for extra texture and flavor, plus easier to roll out.

3  When rolling out the dough add most of the flour and corn meal to the top of of dough to insure easier rolling, flip the dough often this will make it more flexible and easier to work with. 

4  All purpose flour will give you a Chewier crust, but bread flour will make a crispier crust. 

5  You can add spices like garlic powder or dry oregano to your crust to give it a unique flavor. 



• 1 1/2 and 1/2 cups flour 
• 1/2 tsp sugar 
• 1 1/4 tsp yeast
• 1 tsp kosher salt 
• 3/4 cup water
• 1/2 tbs olive oil 
• corn meal 

White sauce: 

• 2 tbs unsalted butter
• 1 large shallot 
• 2 cloves Garlic 
• 1 tbs all-purpose flour 
• 1 cup heavy cream 
• 1/2 fresh or dried thyme 
• 1/2 fresh or dried oregano 
• salt and pepper 


• 2 medium sized tomatoes 
• 4 white mushrooms 
• 1 1/2 cup mozzarella cheese  
• 1 to 3 cups Arugula 
•  half of a small purple onion 
• 6 slices prosciutto  

Other items:
• pizza stone 
• parchment paper ( For the top of the pizza stone)

1. Sauce: First mince the garlic and shallot, very fine. Then in a large skillet add butter and the shallot, cook on low heat until it becomes transparent. About 5 mins  

2. Add the minced garlic and season with salt and pepper, cook for 30 secs. Next add the flour and stir until mixed. Turn up the heat on medium and cook for about a min.

3.  Warm up the cream and stir it in slowly, keep siring. Bring the cream to a slight simmer and until it thickens. When it is about the consistency of gravy, add in the thyme and oregano. Stir it in and then set it aside to cool. 

4  Crust: Combine the 1 1/2 cups flour, sugar, salt and yeast in a stand mixer. Then warm up the water to 110 F. While the mixer is on, pour out the water and oil. Mix until dough forms in a ball, add additional flour 1 tbs at a time until it does. Then cover the mixer bowl with a towel and place it in a warm dry place until it doubles in size. 

5  Toppings: Cut up all topping, tomatoes (Very Thin), mushrooms, purple onion and prosciutto . Then roll out the dough with a flour and corn meal. Until its the size of the parchment paper, place it on top of the paper and spread a thin layer of white sauce on top.

6  Then cover the white sauce with a layer of shredded mozzarella cheese. Evenly add the tomatoes, onions, mushrooms and prosciutto . Place in the oven on top of the pizza stone and bake for about 10 - 15 mins until it has a crispy baked crust. 

7  let it cool for about 5 mins, then add fresh arugula on top, cut and serve. 

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