Prosciutto
Arugula Wood-Fired Pizza
Experience an artisanal pizza at home. This classic pie combines a beautifully blistered crust with peppery fresh arugula and delicate, savory slices of prosciutto.
The combination of hot, melted cheese and cool, fresh toppings makes this style of pizza incredibly balanced. The peppery bite of raw arugula cuts through the rich mozzarella, while paper-thin prosciutto adds a savory depth that needs no cooking, creating a perfect harmony of textures and temperatures.
Ingredients
- 1 pizza dough portion
- 1/2 cup tomato sauce
- 1 handful fresh basil leaves
- 1 cup mozzarella cheese
- 2 handfuls fresh arugula
- 4–6 slices prosciutto ham
- to taste extra virgin olive oil
Instructions
- 1Shape the dough
Place your pizza dough on a lightly floured surface. Use your fingertips to gently press and spread the dough outwards from the center, flattening it into a circular shape while maintaining a slightly thicker edge for the crust.
Tip: If the dough keeps springing back, let it rest for 5-10 minutes to allow the gluten to relax before continuing. - 2Apply tomato sauce
Using the back of a ladle, spread a thin, even layer of tomato sauce over the pizza dough. Start from the center and move outwards in a circular motion, leaving a small border empty for the crust.
Tip: Avoid over-saucing to keep the crust crispy; a light, even layer is best. - 3Add basil
Distribute fresh basil leaves evenly across the tomato sauce. The leaves will infuse their aroma into the sauce as the pizza bakes.
Tip: Tear larger leaves into smaller pieces to ensure the basil flavor is well-distributed. - 4Bake the pizza
Carefully slide the prepared pizza onto the hot stone surface of the oven using a metal peel. Bake until the crust is golden and the edges are slightly charred.
Tip: Ensure your peel is lightly dusted with flour or semolina so the pizza slides off easily. - 5Remove from oven
Once the pizza is fully cooked and the crust is crisp, use the metal peel to carefully slide underneath the pizza and remove it from the oven to a cooling rack or wooden board.
Tip: Use quick, confident motions when sliding the peel under the pizza to avoid damaging the crust. - 6Slice the pizza
Place the cooked pizza on a sturdy wooden board. Use a pizza cutter or a sharp knife to cut the pizza into even slices, pressing down firmly to ensure a clean cut through the crust.
Tip: Let the pizza rest for a minute before cutting to allow the toppings to settle. - 7Add fresh arugula
With the pizza already baked and sliced, scatter a generous handful of fresh, crisp arugula leaves evenly over the top. The residual heat from the pizza will gently warm the leaves, releasing their peppery aroma without making them soggy.
Tip: Add the arugula right before serving so the heat from the pizza slightly wilts the leaves without making them soggy.
