| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 615 | 34g | 12g | 55g |
| sugars | fibre | protein | salt |
| 10g | 4g | 24g | 2.3g |
There’s something truly special about a pizza night at home, specially when you’ve put a gourmet twist on it like this Arugula Pesto and Prosciutto Pizza. It’s a versatile dish that allows the intense personality of a few key ingredients to shine through, creating a delightful symphony of flavors that wouldn’t be out of place in a rustic mountain cottage.
A Recipe Inspired by Nature
My love for the wild expanses of Colorado deeply influences my culinary philosophy, just like with this recipe. There’s a beautiful ruggedness in using simple ingredients, like arugula and prosciutto, to create complex flavors. I watched a similar pizza being baked in a stone oven over an open flame while camping with my partner Gordon. This recipe brings the memories of that adventure right into my kitchen.
Nutritional Value of this Mountain Fare
The Arugula Pesto and Prosciutto Pizza isn’t just delightful to taste, it brings a host of health benefits too. Arugula, a leafy green packed with antioxidants, joins forces with heart-healthy olive oil, and vitamins-rich cherry tomatoes. Prosciutto, while being a source of protein, also lends the dish an authentic Italian feel.
We mustn’t forget the fusion of Parmesan, Pecorino Romano, and Mozzarella cheese, making it not just an incredibly flavorful experience, but also a good source of Calcium and Vitamin B12.
If you’re interested, you can read more about the health benefits of arugula or delve into the pine nuts nutritional profile.
A Gourmet Twist to Pizza
Though it may seem like a cousin to the classic Margherita pizza, the Arugula Pesto and Prosciutto Pizza certainly boasts its unique flair. Where the Margherita is all about simplicity, this recipe goes for bold, enhancing the traditional Italian pizza with an injection of hearty, mountain cuisine.
Pair this delightful pizza with a robust red wine or a cold craft beer, and you’ll have yourself a veritable gourmet feast. It also works well alongside Mediterranean fare like fish soup or chickpea salad.
What You’ll Need
- 1 package of pre-made pizza dough (16 oz)
- 1 cup of fresh arugula
- 1/2 cup of fresh basil leaves
- 2 cloves of garlic
- 1/2 cup of pine nuts
- 1/2 cup of olive oil
- 1/2 cup of Parmesan cheese, grated
- 1/4 cup of Pecorino Romano cheese, grated
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of olive oil for brushing
- 8 thin slices of prosciutto
- 2 cups of Mozzarella cheese, shredded
- 1 cup of cherry tomatoes, sliced
Method
Step One
Pre-heat your oven to 500°F (260°C). Make sure to adjust your oven rack to the bottom third of the oven.
Step Two
On a lightly floured surface, roll out the pizza dough into a 12 inch diameter circle. Carefully transfer the dough onto a pizza stone or baking sheet. Brush the top of the dough with the tablespoon of olive oil.
Step Three
In a food processor, combine the arugula, basil leaves, garlic, pine nuts, olive oil, Parmesan cheese, Pecorino Romano cheese, salt, and black pepper. Process until it turns into a coarse paste.
Step Four
Spread the pesto paste evenly over the top of the pizza dough. Layer the prosciutto, cherry tomatoes, and Mozzarella cheese on top of the pesto.
Step Five
Slide the pizza into the pre-heated oven and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. After baking, let the pizza cool for a few minutes before slicing and serving.
