Contenu en primeur

Cet article n'est disponible que pour les abonnés payants pour l'instant. Il sera disponible dans 2 mois ou abonnez-vous pour y avoir accès dès maintenant!

S'abonner

Italian Prosciutto Pizza for the Lunch Box

An artisanal pizza topped with crispy prosciutto and melted mozzarella, accompanied by fresh arugula.

0 comments

25 min
4
15 min

  • Ingredients

    • 1 ball of pizza dough of 500g
    • 1 cup marinara sauce
    • 2 cups shredded mozzarella
    • 200g prosciutto
    • 4 cups arugula
    • Extra virgin olive oil
    • Grated Parmesan to taste
    • Salt and black pepper

  • Preparation

    -Preheat oven to 450°F with pizza stone

    -Stretch the dough into a 14-inch circle

    -Spread the marinara sauce

    -Cover with mozzarella

    -Bake for 12-15 minutes until cheese is golden brown

    -Add the prosciutto

    -Cut into portions

    - Wrap the arugula separately with a drizzle of olive oil

For the adventurers

Notes and tips

Notes and tips

Allow the dough to come to room temperature before stretching.
Reserve portions for cold lunches
Add the arugula just before serving
Wrap in parchment paper
A drizzle of balsamic reduction enhances the flavors
Keep arugula cool
Cold pizza keeps for 2 days in the refrigerator