Can't beat that. Your email address will not be published. 11⁄2 cups shredded part-skim mozzarella (If you have a large block of Parmesan, simply use a vegetable peeler to shave thin slices of cheese over the top.). Brush some olive oil on your pie and season with some salt and pepper. I should probably have a blog just for my pizza creations. Also, I know I’ve said that before, but the secret to a perfect pizza is… *rolling drums*… a pizza stone! Delizioso! I love using a pizza stone! I’m craving it again already! and serve. You can make it perfect for you. Pinned to try it! Also, I know I’ve said that before, but the secret to a perfect pizza is… *rolling drums*… a, Earlier this month, Tim and I did a photo shoot session in Central Park with the amazing. Mine lives in the oven so I don’t have to worry about storage! Get the best food tips and diet advice every day. Arroz a Grega (Brazilian Greek Rice Pilaf), Camarão na Moranga (Brazilian Shrimp Stuffed Pumpkin), Swiss Chard and Roasted Garlic Mac and Cheese, 1 cup pizza sauce, divided (recipe in notes), 4 tablespoons olive oil, plus more for drizzling. I’m fond of adding arugula to everything! ♥ Easy, (sometimes) exotic recipes to bring excitement to your table! In a small bowl, toss the arugula with a teaspoon or so of olive oil and season with salt and pepper. An idea which I did not even entertain. Ma che caspita?’ Said… uh.. no one EVER! I just can’t get enough! There’s nothing like using a pizza stone! How to Make It. Required fields are marked *. Save my name, email, and website in this browser for the next time I comment. Copyright © 2020 Olivia's Cuisine on the Foodie Pro Theme. Transfer to a pizza peel covered with parchment paper or an upside down baking sheet. Clearly, a killer pizza, Olivia! Though you'll have a tough time re-creating the setting, this combination of ingredients flirts with those magical flavors. And in case you are wondering, “Ma che caspita?” means something like “What the heck?” in italian. They all belong in a pizza and pizza belongs in mah belly! Some prosciutto and arugula pizzas call for tomato sauce. Simple yet the flavors are perfect together. The warm weather doesn’t stop me from craving pizza. With this combination of flavours you created it is impossible to go wrong. Cut the pizza into six or eight slices. I like to toss my arugula with some olive oil and lemon juice, just to make it extra special! The beauty of pizza is its boundlessness; if you can imagine it, you can make it. Low cost and low calorie? 6 slices prosciutto, cut or torn into thin strips I love the look of this pizza! Yes, I speak a little italian. (If you have a large block of Parmesan, simply use a vegetable peeler to shave thin slices of cheese over the top.) Sprinkle combined cheese over dough. Remove the pizza to a cutting board and immediately top with half the arugula (which will wilt lightly from the heat), half the prosciutto, and a good measure of shaved or grated Parmesan. Funny how our tastes change with time… :). Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide the dough onto the hot pizza stone or baking sheet. I’ve been wanting to make pizza all week, and did not have time… This one looks so good! Top with 4 slices prosciutto, Parmigiano and serve immediately. I had taken a trip there with my sister, where we stayed on a small street called Rue des Canettes in the 6th arrondissement. But since having two blogs seem like an insane amount of work (and time I do not have), here I am, sharing yet another pizza recipe that I hope you will love! This pizza has my name all over it, it is seriously perfect with these flavors. Girl this is one of my favorite pizzas of all time. Combine the lemon juice, olive oil and salt and pepper to taste in a small bowl and toss the arugula with the dressing. Bake the pizza until the crust is golden brown and the cheese is bubbling, approximately 5 to 8 minutes. Because I love cheese, that’s why! It is the only way to get pizzeria quality pizzas at home. (This post contain affiliate links, meaning I get a small commission if you end up purchasing a product I recommended. Clearly you can see from my post that I LOVE arugula a lot, it’s my fave. On a lightly floured surface, roll out your dough into 8-inch round pies. and pizza one more place where it fits deliciously! Slide the pizza onto the pizza stone and bake until golden and crisp, 8 to 10 minutes. It was indeed heaven. Remove the pizza to a cutting board and immediately top with half the arugula (which will wilt lightly from the heat), half the prosciutto, and a good measure of shaved or grated Parmesan. Shaved Parmesan. Prosciutto Arugula Pizza typically uses Prosciutto di Parma PDO, which is 100% all-natural, gluten-free product, completely free of preservatives, additives and hormones made with only four ingredients: pork, sea salt, air and time. I love how you have worked some pretty greens into this one – that totally makes it health food in my book. Absolutely my favorite pizza ever. If you have a pizza stone, place on the bottom rack of the oven. Remove the pizza from the oven and top with half of the arugula, spreading evenly. Repeat all steps with the other 3 dough balls. It changed my life! books. If you don't have a pizza stone, cook the pizzas on a baking sheet instead. toss the arugula with 4 tablespoons of olive oil and 2 teaspoons of lemon juice and season with salt and pepper I agree, nothing can beat crust you can get from Pizza Stone. Place a pizza stone or upside-down baking sheet in the oven and preheat to 450 degrees F. Roll out the dough on a lightly floured surface into a 12-inch round. orsararecipes.net/arugula-prosciutto-and-onion-pizza-recipe Top the pizzas with the arugula and the prosciutto. came from one of our Cook This, Not That! 400 calories, 12 g fat (5 g saturated), 980 mg sodium, Pizza dough, 12 oz store-bought pizza dough, or 1 large pre-baked crust, such as Boboli