Prosciutto Pizza with Basil and Balsamic Glaze
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Ingredients & Equipment
What we send
- 4 ouncesplum tomato
- 1/4 ouncebasil
- 2 clovesgarlic
- 2 tablespoonsflour
- 12 ouncespizza dough
- 2 ouncesshredded Fontina cheese
- 2 ouncesshredded mozzarella cheese
- 3 ouncesbaby arugula
- 2 ouncesprosciutto
- 1 ounceshaved Parmesan cheese
- 1 packetbalsamic glaze
- 1parchment paper
What You’ll Need
- rolling pin (optional)
- baking sheet
Preheat oven to 425ºF. Rinse all produce. Halve tomato and scoop out and discard seeds, then cut into ¼-inch dice. Roughly tear or chop basil leaves, discarding stems. Halve lemon.
Make Garlic Paste
Mince garlic as finely as possible and, still on cutting board, sprinkle over ¼ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.
Roll Out Dough
Sprinkle flour onto a clean, dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough into a rectangular shape, about ¼-inch thick.
Line a baking sheet with parchment paper, then rub 1 teaspoon olive oil onto paper. Carefully transfer pizza dough to prepared baking sheet. Rub garlic paste and 1 tablespoon olive oil on top of dough. Sprinkle over Fontina and mozzarella, then diced tomatoes, leaving a ½-inch border. Bake until crust is crisp and light golden and cheese is bubbling, 12-15 minutes.
Dress Arugula and Basil
While pizza bakes, in a medium bowl, whisk together 1 squeeze lemon juice, ½ tablespoon olive oil, ⅛ teaspoon salt and pepper as desired. Add arugula and basil to bowl with dressing and toss to coat. Use remaining lemon to brighten a glass of water.
Finish and Plate Pizza
Tear prosciutto into bite-size pieces and scatter over baked pizza. Top with arugula and basil and sprinkle over Parmesan. Cut pizza into slices, drizzle with balsamic glaze, and dig in!