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Receta Prosciutto And Arugula Pizza

by Global Cookbook

Ingredientes

Extra-virgin extra virgin olive oil as needed 6 ounce fresh mozzarella cut 1/2" cubes 10 x thin prosciutto di Parma slices - (abt 1/4 lb) 10 x arugula leaves washed, dry

4 c. all-purpose flour plus more 3/4 ounce fresh yeast 2 tsp coarse salt 1/4 c. extra-virgin extra virgin olive oil

Direcciones

1. Heat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside.
2. For the pizza dough, measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 c. lukewarm water. Place salt, yeast, and 1/4 c. extra virgin olive oil in the well, and with the help of a fork, incorporate the flour into them. Add in more lukewarm water as needed to make a dough which is homogeneous and elastic. Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a hot place till the dough has doubled in size, about 2 hrs.
3. Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or possibly onto a pizza peel. Continue pressing dough outward till it fits just inside rim of pan or possibly reaches almost to the edge of the stone. Dough should be less than 1/4-inch thick. Drizzle with extra virgin olive oil. Repeat with remaining dough.
4. Sprinkle each pizza with half the mozzarella. Transfer both to oven, and bake till golden brown and crusty, 20 to 25 min. Remove from oven and top with prosciutto and arugula. Drizzle with extra virgin olive oil. Serve immediately.
5. This recipe yields 4 servings.

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