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Prosciutto and Arugula Pizza




Source of Recipe


Gourmet-January 1998


Recipe Link: http://www.Epicurious.com

List of Ingredients




/2 cup small to medium arugula leaves
2 ounces mozzarella (preferably fresh)
all-purpose flour for dusting
Pizza Dough for one 9-inch pizza *
1/2 cup Pizza Sauce
3 very thin slices prosciutto


Recipe



* Pizza Dough:


3/4 cup warm water (105°-115°F.)
1 1/2 teaspoons active dry yeast
2 cups unbleached all-purpose flour
1 teaspoon salt

In a measuring cup stir together water and yeast until yeast is dissolved. In a large bowl whisk together flour and salt and add yeast mixture, stirring until a soft dough forms. On a lightly floured surface knead dough until smooth and elastic, about 10 minutes.

Oil a large bowl (preferably with olive oil) and transfer dough to bowl, turning to coat. Cover bowl with plastic wrap. Let dough rise in a warm place until doubled in bulk, about 1 1/2 hours.

On a lightly floured surface flatten dough with your hands. Cut dough in half and form into 2 balls. (Dough may be made 1 day ahead to this point. Wrap balls loosely in plastic wrap and chill in a small sealable plastic bag. Return dough to room temperature before proceeding.) Dust tops of balls with flour and cover each ball with an inverted bowl large enough to allow dough to expand. Let dough rise in a warm place until doubled in bulk, about 1 hour. Makes enough dough for two 9-inch pizzas.


Pizza:

At least 45 minutes before baking pizza, put a pizza stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to highest setting (500°-550°F).

Trim any tough stems from arugula and thinly slice cheese. On a lightly floured surface pat out dough evenly with your fingers, keeping hands flat and lifting and turning dough over several times, into a 9-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Dust a baker's peel or rimless baking sheet with flour and carefully transfer dough to it. Jerk peel or baking sheet once or twice and, if dough is sticking, lift dough and sprinkle flour underneath it, reshaping dough if necessary. Working quickly, top dough with sauce, spreading with back of a spoon to within 1/2 inch of edge. Arrange mozzarella slices evenly over sauce.

Line up far edge of peel or baking sheet with far edge of stone or tiles and tilt peel or baking sheet, jerking it gently to start pizza moving. Once edge of pizza touches stone or tiles, carefully pull back peel or baking sheet, completely transferring pizza to stone or tiles (do not move pizza). Bake pizza 6 to 7 minutes, or until dough is crisp and browned, and transfer with a metal spatula to a cutting board. Scatter arugula over pizza and arrange prosciutto slices on top.

Cut pizza into wedges and serve immediately.

Makes one 9-inch pizza.