Time: 35 min.
Complexity: easily
Servings: 4

This elegant Italian pizza is made with ready-made dough (homemade or store-bought) and is perfect for a quick weeknight dinner or as an appetizer to serve with white wine. For an especially crispy crust, bake the crust on a preheated stone (or an upside-down baking sheet) dusted with cornmeal. Once golden brown, brush it with fragrant olive oil, garlic, and rosemary, and top with ricotta and grated mozzarella. Once the cheese has melted, remove and garnish with fresh arugula, thinly sliced ​​prosciutto, and shaved Parmesan. Parmesan is easiest to shave with a vegetable peeler.

Ingredients:

• 450 g ready pizza dough, room temperature
• Premium flour for work
• Cornmeal, for dusting
• 4 tablespoons extra-virgin olive oil
• 1 clove of garlic, grated
• 0.5 tsp chopped fresh rosemary
• 0.5 cups semi-skimmed ricotta
• 1 tbsp. grated mozzarella
• 4 cups fine arugula
• 1 small shallot, thinly sliced
• Juice of half a lemon
• 80 g thin slices of prosciutto
• Parmesan shavings, for topping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yeast dough, arugula, prosciutto, lemon juice, Parmesan cheese, ricotta cheese, mozzarella cheese, rosemary

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Preparation:

Step 1
• Place a pizza stone or upside-down baking sheet in the oven and preheat to 230°C.
Step 2
• On a lightly floured surface, roll the dough into a 12-inch (30-cm) circle. Transfer to a cornmeal-dusted pizza peel or other upside-down baking sheet; transfer to a hot pizza stone or upside-down baking sheet. Bake for 8 minutes. Meanwhile, in a bowl, toss together 2 tablespoons of olive oil, garlic, rosemary, salt, and black pepper to taste.
Step 3
• Remove the pizza from the oven, brush it with the olive oil mixture, and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.
Step 4
• Meanwhile, in a large bowl, toss the arugula with the shallot, lemon juice, and remaining 2 tablespoons olive oil; season with salt and pepper to taste. Top the pizza with the arugula, prosciutto slices, and Parmesan shavings. Cut into wedges and serve.

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