i decided immediately to make a prosciutto and arugula pizza-- with a twist of course.
i was having friends over at 6:00 for dinner, but in order to get some prep out of the way, i made my pizza dough and pre-baked off the crusts (i made two pizzas just in case!). i didn't make my dough from scratch, but instead used a thin crust packaged mix (which, i swear, tastes wonderful and saves you from having to proof yeast and knead for hours-- its a great short cut!) and baked them for about 5 minutes in the oven, took them out to cool, and they were ready for me to top and pop back in the oven to melt the cheese when my friends arrived.
for my "twist" on the traditional prosciutto and arugula, i added a lemon ricotta spread as the base instead of pizza sauce or pesto. it was super simple-- just a cup of ricotta cheese (i used whole milk because part-skim was not available, but use either one!) the juice of half a lemon, salt, and pepper to taste. on top of the spread, i placed my fresh arugula in a generous layer.
next, i added the prosciutto in a thin layer, evenly spaced around the pizza so that there is some in every bite. i also took my heirloom tomatoes and sliced them very thinly and scattered them around.
i finished the pizza off with some part-skim shredded mozzarella cheese right on top and tossed it in a 425 degree oven for another 7 or 8 minutes, or until the cheese gets melty and the pizza is warmed through. i served the slices with a simple side salad with my easy vinaigrette: olive oil, balsamic vinegar, salt and pepper.
and here is the final product! i am thrilled to present my:
Ricotta, Prosciutto, Arugula and Tomato Pizzetta
bon appetite!
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