Every time I make an arugula and prosciutto pizza, I am taken back to my Philly days and dinners at my favorite BYOB, Melograno, which always began with a salad, which consisted of a mound of arugula dressed with a lemon vinaigrette atop a plate lined with prosciutto and shavings of Parmigiano Reggiano all around. It was almost as heavenly as the pappardelle with mushrooms and truffle oil that invariably followed. Anyway, this pizza is baked with a smear of crème fraîche and a layer of mozzarella, then topped with prosciutto and arugula out of the oven. It’s very simple and very delicious. Little video here and below. PS: More pizza recipes here. No reviews Feel free to use your own dough recipe or store-bought dough. This recipe halves well, too. This is very similar to one I made over on the Baking Steel blog a few years ago: Arugula, Prosciutto, and Pecorino Love my Baking Steel. This little video may help with the instructions or watch below.
a few spoonfuls of crème fraiche fresh mozzarella extra-virgin olive oil sea salt prosciutto handful of arugula lemons for serving, optional
