Friday, September 9, 2011

Roasted Garlic, Prosciutto & Arugula Pizza

Prosciutto & Arugula pizza with lemon

TGIF!!! The weekend is here and that means potlucks and get-togethers with family and friends!  It also means inevitably having to think of something to bring; other than your standard 7 layer dip!   One of my all time favorite things to to prepare is a yummy Prosciutto and Arugula pizza.  I love it not only because it is so simple but also because it is incredibly versatile with the ingredients you choose to use.  There are many different versions of this popular pizza, but I personally have never enjoyed the traditional tomato sauce based ones.  In my opinion the tomato sauce tends to steal from all the delicious salty and nuttiness of the prosciutto and arugula.  I use an olive oil base and much prefer it! The versatility comes into play with the different cheeses you choose or the way you choose to dress the greens; either fresh lemon or a balsamic reduction.  Both are equally fantastic!  As for the roasted garlic, that's also a personal preference but in my family we can never have too much garlic!  The recipe below lists the basics you need, but go ahead and get creative! There is virtually no way to make this pizza not taste anything but GOOD!!

store bought pizza crust ( I like Boboli thin crust)
approx. 1 tablespoon olive oil
4-5 cloves of roasted garlic
fresh mozzerella cut into slices
cheese of your choice ( I like goat cheese)
6-8 slices of prosciutto
shaved parmigiano reggiano
juice of half a lemon or 1/2 cup balsamic vinegar  (this depends on your preference for a balsamic reduction or a simple lemon juice and olive oil dressing)
salt and pepper to taste

Preheat oven to 425 F.  Brush olive oil on pizza crust with a pastry brush.  I like to use the infused olive oil from the roasted garlic.  (If you don't have time to roast garlic, you can simply infuse the olive oil by heating it in a saute pan with some chopped garlic).  Spread the garlic on the pizza crust and layer with mozzarella, goat cheese, and small amount of parmigiano reggiano.  Bake for pizza crust's suggested time.

***If using a balsamic reduction, prepare while pizza is baking.  Bring 1/2 cup of balsamic vinegar to a boil then reduce heat to simmer until the vinegar evaporates about 1/2 way in pot and becomes thick and syrupy.  If using lemon dressing, dress arugula in advance with juice of half a lemon, and about 1/2 a tablespoon good olive oil***

When pizza is fully cooked, remove from oven and scatter with arugula.  Evenly distribute prosciutto over the top and sprinkle on shaved parmigiano reggiano.  If you used the lemon dressing, you are now finished!  If you are using the balsamic reduction, drizzle balsamic over the top and now you too are finished!  Commence Eating! Enjoy!

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