Pizza Prosciutto and Arugula
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Category
Pizza Prosciutto and Arugula
Cuisine
Italian
Author:
Alice Noel Fabi
Servings
6
Prep Time
140 minutes
Cook Time
40 minutes
Pizza Time!!! The ready pizza mix by Molino Rossetti turns Neapolitan pizza making into the easiest recipe ever. Rossetto runs a family mill that produces excellent flours since 1760 in northern Italy. Today we’re using it to bake our own pizza, topping it with prosciutto, arugula, dried tomatoes, mozzarella and parmigiano cheese. But the most fun part of making pizza at home is that you get to choose your favorite topping combinations. Get creative, follow seasonality and personalise it to your own taste!
Ingredients
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1 pack Pizza Mix by Molino Rossetto
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280 ml. Water
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pinch of sea salt
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4 tbsp. Primo EVOO by Cutrera
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1 jar Cherry tomatoes by Cutrera
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1 lb. Mozzarella
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1 handful of Arugula
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¼ lb. Prosciutto Crudo
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2 oz. Parmigiano Reggiano
Directions
he Pizza Mix contains a yeast sachet, and a separate one with flour. In a bowl dissolve the yeast in lukewarm water, then add the flour. Mix well and knead for about 10 minutes until smooth and uniform. Shape into a ball, cover with a damp clean tea towel or cling film plastic wrap and let sit for about 2 hours, or until the dough has roughly doubled. Preheat oven to 375° F.
Spread the dough lightly over a sheet of kitchen paper using flour to handle, and your fingers to press and stretch. Place into a baking tray, top with the tomatoes, mozzarella and salt. Bake for about 30 to 40 minutes or until the crust looks crispy and light brown. Garnish with arugula, prosciutto, grated Parmigiano Reggiano and sprinkle with raw EVOO.
Buon appetito!
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