Name: Prosciutto with Arugula and Parmesan
Yield: Makes one 12-inch round pizza Serves1-2
Cuisine: Italy
Ingredients: 6 thin slices prosciutto, preferably San Daniele; Handful of large arugula leaves, washed and dried; 1 roma tomato, cut into 8 slices; 1 oz buffalo mozzarella, torn; 1 tablespoon balsamic vinegar; 2 tablespoons extra-virgin olive oil; Sea salt and freshly ground black pepper; 8 fresh basil leaves, torn; ⅓ cup pizza sauce; Semolina or all-purpose flour, for rolling; 6 oz pizza dough; Shaved parmesan, to serve; ½ cup shredded mozzarella

Preparation info

Makes one 12 inch round pizza Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

This is the most popular pizza at my restaurants and it’s the simplest to make. The beauty of this lies in the fabulously fresh ingredients that adorn the pizza once it has come out of the oven. You need the best-quality prosciutto or Spanish jamón sliced as thinly as possible so that you can see through it. Add to that some peppery arugula leaves and superior-quality Parmigiano Reggiano that you can either shave or finely grate. Some people like to cook the prosciutto on the pizza, which i