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Prosciutto, Shallot, and Arugula Pizza

A savory pizza perfect for homemade pizza night! This recipe looks really complicated, but once you've made it once, you'll see just how easy it is, and better yet, how easily it is modified to suit anyone's preferences! Plan ahead, though, as the dough needs 1-2 hours to rise. (The prep time listed below is mostly waiting for the dough to rise!)
Course pizza
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 1 14 inch pizza with dough left over for a second 14 inch pizza
Author Lane Patten

Ingredients

  • 1 envelope instant dry yeast
  • 1 1/2 cups warm water
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 2 Tablespoons olive oil
  • 3 1/2 cups bread flour
  • 2 ounces prosciutto
  • 1 tablespoon butter
  • 1 large shallot sliced-when sliced it will form rings, try to separate these rings
  • 1 Tablespoon cornmeal
  • 1 Can/jar of pizza sauce our favorite is Muir Glen Organic
  • 2 ounces goat cheese
  • 1/4 cup mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 2 handfuls of arugula leaves

Instructions

  1. Place instant dry yeast into the bowl of a stand mixer fitted with the dough hook.
  2. Add water, sugar, salt and olive oil.
  3. Turn mixer on and slowly add flour until dough forms a ball.
  4. Place into a lightly oiled bowl or plastic ziplock bag lightly oiled with olive oil
  5. Allow dough to rise for at least 1-2 hours, or until dough doubles.
  6. Split dough in half (for 2 14-inch pizzas). You will use one half of the dough for the remainder of the recipe-save the second half to make pizzas for the kids!
  7. When dough has 30 minutes left of rising (or you are 30 minutes from cooking your pizza), preheat oven to 400ºF
  8. Place proscuitto slices on a sheet pan (since my prosciutto comes in a 3 ounce package, I always crisp the whole 3 ounces, extras are useful!)
  9. Place into 400ºF oven for 10-15 minutes until crispy (keep an eye on this, burnt prosciutto is not good and thinner slices cook faster).
  10. Melt butter in a small skillet.
  11. Add shallot slices and caramelize at low heat, stirring frequently for about 15 minutes or until golden brown and fragrant. Remove from heat.
  12. Turn oven up to 450ºF with pizza stone inside.
  13. Remove warm pizza stone and sprinkle with cornmeal (you may use less than 1 tablespoon).
  14. Stretch pizza dough (half of total recipe above) until it is in a circle (rustic is fine!).
  15. Spread desired amount of sauce onto pizza dough (I use no more than 1/2 cup-otherwise crust gets soggy).
  16. Sprinkle crumbled prosciutto onto pizza.
  17. Sprinkle cheeses (goat cheese, mozzarella cheese and parmesan cheese) over dough.
  18. Place in 450º oven for 15-18 minutes or until cheeses are melted and crust is golden.
  19. Remove from oven and allow to cool slightly.
  20. Sprinkle arugula leaves over middle of pizza.
  21. Garnish with caramelized shallots.
  22. Slice and enjoy!