Arugula and Prosciutto Pizza


1/2 batch thin-crust pizza dough (see related Williams-Sonoma recipe) All-purpose flour for dusting Olive oil for brushing 1/2 red onion, thinly sliced 3 1/2 ounces mozzarella cheese, grated 6 ounces arugula 2 teaspoons extra-virgin olive oil 1 teaspoon balsamic vinegar Salt and freshly ground pepper, to taste 2 ounces thinly sliced prosciutto (about 4 large slices) 1 ounce Parmigiano-Reggiano cheese, shaved with a vegetable peeler


One Of The World's Favorite Hams, Prosciutto Is Seasoned And Salt-cured But Not Smoked. Buy Prosciutto The Day You Plan To Serve It For Optimum Flavor. Cut Each Slice In Half Lengthwise, Following Its Natural Separation, Before Placing The Prosciutto On T

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