In a food processor, pulse the tomatoes with the oil until a chunky puree forms. For the optional garnish, I also used a hard grating Italian cheese. Hope this Arugula Prosciutto di Parma Pizza recipe gives you an idea on what Italian food to have for lunch or dinner. Turn the dough out onto a lightly floured work surface and knead until smooth. What does PDO mean? Make this Prosciutto Arugula Pizza in 25 minutes! Perfect for those pizza nights! Sprinkle basil over pizza. 3 cups (1 pound) 00 flour (see Note), plus more for dusting, 8 ounces semisoft sheep-milk cheese, in bite-size pieces, Back to Pizza with Prosciutto and Sheep-Milk Cheese. Sprinkle with the rosemary and vinegar. Season to taste with salt and pepper. Plate it in a way where you’re not entirely covering the Prosciutto di Parma underneath. Easy 30-Minute Recipes: Meals and Snacks in 30 Minutes or Less, 5 Best Gaudi Attractions in Barcelona, Spain, Churreria Manuel San Roman, Best Churros in Barcelona, Best Restaurants in Manila: 26 Places To Eat & Drink, Air Fryer French Fries - The Best Homemade French Fries With Air Fryer, 10 Best Restaurants in Jacksonville, Florida | Best Places To Eat in Jax, Filipino Hot Chocolate: How To Make Tsokolate Tablea Recipe, 15 Best Wineries in Niagara-on-the-Lake, Ontario: A Wine Tour, Fall in Stratford, Ontario – 7 Best Things To Do in Stratford in the Fall, Fall in Virginia – 9 Best Attractions & Things To Do in Virginia During Fall, Instant Pot Pork Ribs – Perfect No-Grill BBQ Baby Back Ribs Recipe, When buying in a store, be sure to specifically ask for “Prosciutto. In a small bowl, whisk the water with the yeast and sugar. Preheat the oven to 450° with a pizza stone set on the middle rack. Dining in authentic Italian pizzerias guarantees authentic Italian ingredients. Prosciutto Arugula Pizza is a delicious Italian meal for your next pizza night! Top with arugula. Cut pizza into 6 slices and serve. Spread sauce evenly over pizza crust. Looking to amp up your beef stew but unsure where to start? To get a perfect, cracker-like crust, preheat your pizza stone on the oven rack for at least 30 minutes before baking your pizza. Prosciutto Arugula Pizza typically uses Prosciutto di Parma PDO, which is 100% all-natural, gluten-free product, completely free of preservatives, additives and hormones made with only four ingredients: pork, sea salt, air and time. (Optional) Top the pizza with hard grating cheese and black pepper. Place the dough on the pan and flatten it by pressing down and stretching it out with your hands. And it’s quick too, only taking 25 minutes from start to end and this timing includes the optional rest time. Similarly, baking the Parma Ham adds a crispy layer to the pizza. Transfer to the inverted baking sheet. https://www.metro.ca/en/recipes-occasions/recipes/two-cheese-prosciutto-pizza Preheat oven to 450F. To make the dough, mix the water, sugar, and yeast in a liquid measuring cup. this link is to an external site that may or may not meet accessibility guidelines. Dust an inverted baking sheet with cornmeal. You’ll want enough cheese to fully cover the Prosciutto di Parma when it melts for that ooey gooey bite. Set aside for 5 mins, or until a foam forms on the top of the mixture. Our 22 Best Crock Pot and Slow-Cooker Recipes. On a lightly floured work surface, using a lightly floured rolling pin, roll out 1 piece of dough to a 10-inch round. Carefully slide the pizza onto the hot stone and bake until the crust is golden and crisp and the cheese is melted, about 10 minutes. With the protection of Geographical Indications under CETA, Canadian consumers can find the authentic, 100% all-natural ham at local retailers across the country under the correct designation, Prosciutto di Parma. Remove the pizza from the oven and let it rest for 5 minutes. Be sure to look for the Parma designation, a five-point “Ducal Crown” with the word “Parma” written inside. Prosciutto Arugula Pizza is one of my favourite pizzas to order whenever I’m in authentic Italian pizza restaurants. Top the pizza with remaining slices of prosciutto and baby arugula. Transfer the pizza to a work surface, top with one-fourth of the prosciutto and garnish with arugula. This pizza prosciutto recipe was made in partnership with Prosciutto di Parma to raise awareness and emphasize the importance of its quality, authenticity and tradition. To ensure the most accurate information, I suggest entering your specific ingredients into a nutrition calculator. I mentioned that I order Prosciutto Arugula Pizza in authentic Italian pizza restaurants, and not American pizzerias or something else. Let stand until foamy, 10 minutes. Remove out of the oven. Cover the dough loosely with plastic wrap and let stand in a warm place for 30 minutes. There is a black market for fake Parma Ham and you want to be sure you’re getting the real thing. Repeat to make 3 more pizzas. Lay pizza crust on a foil-covered pizza pan or cookie sheet. You can learn more about Prosciutto di Parma from their website. You’ll want to flatten it to make a 9 to 10 inch pizza. Keep the sauce and toppings light, and bake the pizza with only cheese and sauce, adding the prosciutto, arugula and parmesan afterwards. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13 … Please share your creations with me on social media and tag me so I can check them out: @TravellinFoodie on Instagram & Twitter and Travelling Foodie on Facebook. © Copyright 2020 Meredith Corporation. Now, I’m here to show you how to make pizza with Prosciutto di Parma, arugula and cheese using fresh authentic Italian ingredients. Pizza with Prosciutto and Sheep-Milk Cheese. Pour in the yeast mixture and oil, and blend briefly until a dough forms, about 10 secs. Preheat oven to 475 degrees. In a large bowl, whisk the 3 cups of flour with the salt. The tomato sauce can be refrigerated for up to 2 days. Evenly add slices of Prosciutto di Parma on top. Optional: Garnish with fresh cracked black pepper. Lightly oil a large bowl and transfer the dough to it. Spread 1/4 cup of the tomato sauce all over the dough, leaving a 1-inch border, then top with one-fourth of the cheese. Apply small amount of oil in the pan. 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