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Food & Drink Blog

Monday Meal: Prosciutto & Arugula Pizza

by Ted Scheffler
- Posted // 2014-01-06 -

While skiing at Solitude Mountain Resort recently, we stopped to have lunch at Honeycomb Grill, where we enjoyed a fantastic pizza called the 'D' pizza, topped with prosciutto and arugula. It was so delicious I decided I needed to try to recreate that awesome pizza at home. 

So, here is my version of Honeycomb Grill's 'D' pizza. This recipe makes two small (about 12-inch) pizzas.

I cooked the pizzas using my NEWWAVE Stone Bake Pizza Oven, but you can cook the pizzas on a pizza stone in an oven preheated to its highest temperature. 

Ingredients:

1 batch of all-purpose pizza dough

1/3 cup passata or other pizza sauce

Thinly sliced red onion

4 oz. fresh mozzarella, sliced

2-3 thin slices of prosciutto, chopped

A handful of arugula

Shaved Parmigiano-Reggiano

Extra-virgin olive oil

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Method:

Preheat the Pizza Oven or a regular oven to its highest temperature.

Prepare your pizza toppings.

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Roll out 1/2 of the pizza dough to about a 1/8-inch thickness and spread lightly with passata or your favorite pizza sauce. 

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Top with half of the sliced mozzarella and half of the sliced onion.

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Place the pizza in the oven and cook until the crust is nicely charred and the cheese is bubbly.

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Top the cooked pizza with half of the prosciutto, arugula and shaved Parmigiano-Reggiano. Drizzle lightly with olive oil and serve immediately.

Repeat with the remaining pizza.  

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Photos by Ted Scheffler

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