Name: Prosciutto and Arugula Pizza
Yield: Makes enough for one 9- to 10-inch pizza
Ingredients: 1/4 cup Pomì strained tomatoes; 1/4 cup shredded fresh mozzarella; 1/4 cup shredded cacio di Roma; 1 tablespoon extra virgin olive oil; 4 thin slices prosciutto; 12 small arugula leaves, left whole, or 4 to 6 larger leaves, coarsely chopped

Prosciutto and Arugula PizzaQuentin Bacon

Editor's note: To make Mario Batali's Prosciutto and Arugula Pizza, use his Pizza Dough recipe .

Recipe information

Yield
Makes enough for one 9- to 10-inch pizza

Ingredients

1/4 cup Pomì strained tomatoes

1/4 cup shredded fresh mozzarella

1/4 cup shredded cacio di Roma

1 tablespoon extra virgin olive oil

4 thin slices prosciutto

12 small arugula leaves, left whole, or 4 to 6 larger leaves, coarsely chopped

Preparation

Spread the tomato sauce evenly over the parbaked pizza crust , leaving a 1/2-inch border. Scatter the cheeses evenly over the sauce. Broil as directed, then drizzle olive oil over the pizza. Drape the slices of prosciutto over the warm pizza and scatter the arugula over the prosciutto. Cut into 6 slices and serve.

TagsPizza Italian American Italian European Prosciutto Ham Meat Arugula Leafy Greens Vegetable Mozzarella Cheese Dairy Main Starter Lunch Dinner Nut Free Quick Easy 30 Minutes or Less Broil Cookbooks

Recipe notes

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