Homemade Arugula and Prosciutto Pizza

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There are a lot of different styles of pizza out there, from New York thin crust to Chicago-style deep dish. I do love a good NY-style pizza, but my preference is for a Neapolitan-style pizza with a fluffy, chewy crust. We had our fair share of this pizza style while living in Florence, and it has become my mission to figure out the recipe for the perfect Neapolitan pizza dough. I think I finally may have achieved the perfect pizza dough and used it to make this delicious Homemade Arugula and Prosciutto Pizza. When it comes to pizza and dough, bake it yourself. You bake from scratch because nothing tastes better than homemade. The mixing, measuring and pouring – the joy it brings always makes it worth it.

One of the key steps in making the dough is combining the yeast with warm water. It is very important that you DO NOT kill the yeast. What this means is that if the water is too hot, it will not work properly and your dough will never rise! I used Fleischmann’s® RapidRise® Yeast to prepare my dough, and the instructions on the package instruct using water heated to 120-130 degrees F. If you don’t have a thermometer, just be sure that the water is not hot. You’ll also want to be sure that your yeast package is not expired because it will result in a dough that will not rise. And with Fleischmann’s 150 years of experience, you can bake quality, yeast recipes you’re proud to share. Because offering what you’ve baked yourself expresses more than words can say.

Making homemade dough for your pizza is really simple, and I like that with Fleischmann’s® RapidRise®, it takes away the waiting game of getting the dough to rise properly. The other important part of the perfect pizza result is to be sure you cook it properly. This means that you’ll need to set your temperature in your oven really hot and warm your pizza stone in the oven while you prepare the dough and add the toppings. If you prepare the pizza on a peel using cornmeal, you’ll easily be able to slip the pizza onto the stone in the oven to cook.

Once you take the pizza out of the oven, you’ll top it with arugula, parmesan cheese and a sprinkle of coarsely ground salt for the perfect finish. You’re going to find that a homemade pizza dough will result in a more flavorful pizza. Nothing tastes better than homemade, with Fleischmann’s® RapidRise® Yeast.

Homemade Arugula and Prosciutto Pizza

Author: April | Food n' Focus

Serves: 2

Ingredients

For the dough:
1 package Fleischmann's® RapidRise® Yeast
153 grams 00 flour
153 grams all purpose flour
8 grams fine sea salt
4 grams extra-virgin olive oil
For the pizza:
2 tablespoons olive oil
corn meal
2 tablespoons freshly minced or roasted garlic
1 cup mozzarella cheese, shredded
2 ounces Prosciutto di Parma, cut into strips
½ cup ricotta cheese
1 cup arugula
Coarse salt to finish

Instructions

In a large bowl combine flours and salt. In a small bowl mix 200 grams lukewarm tap water, yeast and oil. Pour into flour mix. Using a stand mixer fitted with a dough hook, knead until combined. Pour dough out onto a floured surface and kneed an additional 2-3 minutes. Cut dough into 2 pieces and shape into balls. Cover with a towel and allow dough to rise for 10 minutes.
Preheat the oven to 500 degrees F with pizza stone inside.
Prepare the pizza by stretching it into a 12" size disc and placing it onto a peel sprinkled with cornmeal.
Brush the dough with 1 tablespoon olive oil and half of the garlic. Top with half of the shredded mozzarella, prosciutto and ricotta cheese.
Slide pizza onto stone in the oven and cook for 5-7 minutes, until the bottom of the crust is brown and the cheese has melted.
Remove the pizza from the oven and top with arugula and finishing salt before cutting and serving. Repeat with the second dough and remaining ingredients.