Arugula & Prosciutto Pizza
Ingredients
Dough
-
1000
grams
flour, preferably tipo 00
-
4
teaspoons
fine sea salt
-
½
teaspoon
active dry or instant yeast
-
3
cups
water
Toppings
-
a few
spoonfuls
crème fraîche
-
to taste
fresh mozzarella
-
to taste
extra-virgin olive oil
-
to taste
sea salt
-
to taste
prosciutto
-
a handful
arugula
-
optional
lemons for serving
Instructions
- Whisk flour, salt, and yeast in a bowl, then add water and stir until combined.
- Cover the dough and let it rise at room temperature until it has doubled in size, about 18 hours.
- Transfer the dough to a floured surface, shape into a ball, and divide into 6 portions.
- Let the dough balls rest for about 1 hour until soft and pliable.
- Preheat the oven to 550ºF with a Baking Steel inside for at least 45 minutes.
- Stretch one dough round into a 10- to 11-inch circle and place it on a parchment-lined pizza peel.
- Spread crème fraîche over the dough, scatter mozzarella, drizzle with olive oil, and sprinkle with sea salt.
- Bake the pizza for 5 minutes, then remove it from the oven and top with prosciutto and arugula.
- Drizzle with olive oil, sprinkle with sea salt, and serve with lemon if desired.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
350mg
Cholesterol
30mg
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