This prosciutto ricotta arugula pizza is a quick, indulgent meal that combines crispy crust, creamy cheese, and peppery arugula. It’s perfect for weeknight dinners or casual gatherings, making it a must-try!
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Prosciutto Ricotta Arugula Pizza: A Simple Yet Elegant Recipe
Why You’ll Love This Prosciutto Ricotta Pizza
This prosciutto ricotta arugula pizza is not just delicious; it’s also incredibly easy to make! With a crispy crust topped with gooey mozzarella and dollops of creamy ricotta, every bite is a delightful experience. The sweet and salty prosciutto paired with fresh arugula brings an elegant touch to this everyday meal. It’s family-friendly and sure to please kids and adults alike!
Key Ingredients for the Perfect Pizza
To craft this mouthwatering pizza, you’ll need: 1 lb pizza dough, 1 tablespoon all-purpose flour for dusting, 1 tablespoon olive oil, 8 oz mozzarella cheese, ½ cup ricotta, 2 oz prosciutto, 1 cup arugula, and 2 tablespoons hot honey. These ingredients come together to create a flavor explosion on each slice!
Crafting Your Prosciutto Ricotta Arugula Pizza
Preparing the Pizza Dough
Start by tempering the dough. Place it on a lightly floured surface and let it sit at room temperature for about 30 minutes. This step makes the dough easier to stretch and shape into your desired form.
Assembling the Pizza Base
Preheat your oven to 475°F, with the rack in the middle position. Next, stretch the dough into a 12-inch circle or a 9×13-inch rectangle. Lightly oil a pizza pan or baking sheet and place the dough inside. Top it generously with mozzarella cheese and dollops of ricotta, creating a creamy canvas for your toppings.
Baking to Golden Perfection
Slide your pizza into the preheated oven. Bake it for 10-12 minutes, or until the cheese is golden and the crust is lightly browned. The aroma that fills your kitchen will have everyone’s mouths watering!
The Finishing Touches: Prosciutto, Arugula, and Hot Honey
Once your pizza is out of the oven, add the prosciutto and arugula. This is key; it keeps the prosciutto soft and the arugula fresh. Finally, drizzle some hot honey on top for a sweet and spicy kick. Slice into 8 pieces and serve immediately for a truly indulgent experience!
Tips for the Best Prosciutto Ricotta Arugula Pizza
Dough Handling and Shaping Secrets
Make sure your dough is at room temperature before shaping. This ensures that it’s pliable and easy to mold, giving you a more consistent thickness without holes.
Achieving the Perfect Crust
For a crispy crust, consider using a pizza stone. Preheat it on the lowest shelf of the oven for 10 minutes before sliding the pizza onto it. Just remember, no flour on the stone!
When to Add Prosciutto and Arugula
To preserve the texture of the prosciutto and the crispness of the arugula, add them after baking. This way, you’ll enjoy their fresh flavors right at the peak of their taste!
Customizing Your Pizza: Substitutions and Variations
Ingredient Substitutions
If you want to mix it up, try using garlic pizza dough or shredded mozzarella. For a creamier texture, burrata can replace ricotta, and fresh basil can substitute for arugula. You can also use homemade or gluten-free dough if you prefer.
Flavor Variations and Additions
Feeling adventurous? Add chili flakes for an extra spicy kick, or sprinkle some parmesan cheese for added richness. Minced garlic or oregano can boost the flavor, while balsamic vinegar adds a tangy twist. You could even top it with fresh fruit like figs or peaches for a sweet contrast!
Storing and Reheating Leftovers
Refrigeration and Freezing Instructions
Store any leftover prosciutto ricotta arugula pizza in an airtight container in the refrigerator for up to 5 days. When you’re ready to enjoy, simply reheat it in the oven at 300°F for 5-7 minutes. You can also freeze slices for up to a month; just make sure they cool to room temperature first and are sealed in a bag. Thaw them in the fridge or on the counter before reheating.
Essential Equipment for Pizza Making
Gather your kitchen essentials: a knife, cutting board, silicone baking spatula, baking sheet, rolling pin (optional), and a pizza cutter (optional). A pizza peel is handy if you’re using a pizza stone.
FAQs
What ingredients do I need for prosciutto ricotta arugula pizza?
To make prosciutto ricotta arugula pizza, you’ll need pizza dough, mozzarella cheese, ricotta, prosciutto, arugula, and hot honey.
How do I make prosciutto ricotta arugula pizza step by step?
First, temper the dough. Then, stretch it, assemble the toppings, bake, and finally add prosciutto and arugula after baking.
Can I make prosciutto ricotta arugula pizza ahead of time?
Yes, you can prepare the dough and toppings ahead of time, then bake when ready to serve.
How should I store leftover prosciutto ricotta arugula pizza?
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
Related Recipes to try
Conclusion
This prosciutto ricotta arugula pizza is a delightful meal that combines simplicity and elegance. You can share your creations on Pinterest to inspire others. Enjoy making this pizza; it’s sure to become a family favorite!
Prosciutto Ricotta Arugula Pizza: A Delightful Family Favorite
Equipment
- skillet
- baking sheet
- Knife
- Cutting board
Ingredients
- 1 lb pizza dough
- 1 tablespoon all-purpose flour for dusting
- 1 tablespoon olive oil or neutral oil
- 8 oz mozzarella cheese Fior di Latte, buffalo, or shredded
- ½ cup ricotta
- 2 oz prosciutto
- 1 cup arugula
- 2 tablespoons hot honey
Instructions
- Temper the dough by placing it on a lightly floured surface and letting it sit at room temperature for 30 minutes.
- Preheat the oven to 475°F with the rack in the middle position.
- Stretch the dough into a 12-inch circle or 9×13-inch rectangle using hands or a rolling pin.
- Lightly oil a pizza pan or baking sheet, place the dough inside, and top with mozzarella cheese and dollops of ricotta.
- Bake on the middle rack for 10-12 minutes until the cheese is golden and the crust is lightly browned.
- Remove from the oven, add prosciutto and arugula, cut into 8 slices, drizzle with hot honey, and serve immediately.
- Note: For pizza stone method, preheat stone on lowest shelf at 475°F for 10 minutes. Do not flour the stone. Omit oil on pan, prepare dough on floured surface, and transfer to stone using a pizza peel.