There is more to this pizza than just prosciutto, sundried tomatoes and arugula. A faint layer of fresh garlic is the foundation to this pizza and mixed with the mozzarella are bites of goat cheese. The arugula when scattered on top of the pizza is also combined with torn fresh basil. I have been making this pizza non stop for the past five weeks, and frankly I am not tired of it yet. I don’t think I ever will be. One thing to remember when making this pizza, or any pizza at that, be light-handed with the ingredients. Less is more with pizza, which seems counter-culture but I’ve come to realize that the more scant the ingredients the better the pizza. However, with that said, top to preference. I enjoy the Williams-Sonoma pizza seasoning (this is not sponsored content, it’s just what I use and love). There are little to no measurements on this recipe. It all varies to preference.
2 cloves fresh garlic, chopped
pizza seasoning (a combination of oregano, dried garlic flakes, red pepper, sea salt)
polpa (or unsalted diced or crushed tomatoes)
crumbled goat cheese
prosciutto, torn into bite sized pieces
basil leaves, torn into pieces
- Heat the oven to 550 degrees (or as hot as it can go).
- Roll out the pizza dough onto a floured workspace.
- Evenly distribute the fresh garlic and pizza seasoning onto the pizza dough. Add a few small spoonfuls of the polpa and spread evenly on top of the the dough.
- Layer the cheese. First start with the grated parmesan, then add the mozzarella and finally the goat cheese. Finish by adding a last light layer of mozzarella.
- Place the pizza into the oven and cook for about 10-12 minutes, or until the crust is golden brown and the cheese bubbly.
- Remove from the oven and top with the prosciutto, basil and arugula. Serve immediately.