Prosciutto Provolone And Arugula Pizza Recipe 475

Steps:

• Preheat oven 475 degrees Divide pizza dough (I use Portland Pie company dough) in half. Stretch to desired shape and thickness and place on pizza stone. Drizzle olive oil over dough. Sprinkle garlic, salt and pepper over dough. Top with cheese and prosciutto. Bake 10 minutes. Remove pizza and turn off heat. Top with arugula and return to hot oven to bake 10 more minutes. Cool and serve. Drizzle with more olive oil if desired.

Steps:

• Preheat the oven to 500°F. Place a 12-inch cast-iron skillet in the oven to preheat for 15 to 20 minutes.
• Meanwhile, in another large cast-iron skillet, melt the butter over medium-low heat until it bubbles. Add the onions and sauté, stirring occasionally, until golden brown, 20 to 25 minutes.
• Stretch the pizza dough out into a 12-inch round. In the preheated cast-iron skillet, drizzle some oil, then add the dough round.
• Drizzle with 1 tablespoon of oil. Spread the ricotta on top and season with salt and pepper. Bake until golden, 10 to 15 minutes.
• When the pizza comes out, mix the melted butter, garlic, and a pinch of salt. Brush it along the crust of the pizza. Tear the prosciutto into small pieces or strips and place on top. Top with the arugula and caramelized onions. Drizzle with olive oil and balsamic glaze, then top with shaved Parmesan cheese.
• Transfer to a cutting board and cut into 8 slices to serve.
• In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes.
• Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt.
• Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes.
• Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour.
• When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F.
• When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you're ready to use it, set it out for 30 minutes to come to room temperature.)
• Spread a piece of parchment paper about 1 1/2-feet long on a work surface. Stretch the dough into a 14-inch round on the parchment.
• Top with your favorite toppings. Carefully pull the oven rack with the pizza stone halfway out of the oven and transfer the parchment and pizza dough to the stone.
• Bake until the crust is golden, 13 to 15 minutes. Transfer the pizza to a cutting board and cut into 8 slices to serve.

Steps:

• Preheat a grill to medium-high heat.
• Place the pizza dough on the grill. Let cook for 1 minute, and then flip with tongs. Move to a cooler spot on the grill (about medium heat) until the dough begins to pull away from the grill, about 1 minute. Remove the dough from the grill.
• Spread the dough with the ricotta and scatter with mozzarella. Return to the grill, cover and cook until the cheese melts, about 3 minutes. Top with the prosciutto and arugula and drizzle with olive oil.

Steps:

• Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Cover with mozzarella in an even layer. Sprinkle with pepper.
• Bake until cooked through, crust is golden on edges and bottom, and cheese is golden-brown in spots, about 20 minutes.
• Remove from oven. Immediately arrange prosciutto slices in even intervals across pie. Using a metal spatula, slide pie onto a cutting board. Drizzle with oil and sprinkle with salt. Slice into 6 pieces and serve.