pizza with prosciutto and arugula

M akes two 1 2 – i n c h pi z z as

For the pizza dough

11/4 cups warm water
2 tsp. active dry yeast
1 Tbs. honey
15 oz. (31/4 cups) all-purpose flour
11/4 oz. (1/4 cup) whole-wheat flour
1 Tbs. salt
2 Tbs. extra-virgin olive oil

For the pizza toppings

1 clove garlic, minced fine
1/4 cup olive oil
1/2 lb. mozzarella (preferably
fresh), cut into large cubes
8 thin slices prosciutto
(about 4 oz.)

For the salad

6 oz. arugula (about 7 cups,
loosely packed), washed and
tough stems removed
6 very thin slices red onion
6 sun-dried tomatoes, diced
(if not packed in oil, rehydrate
first)
2 Tbs. extra-virgin olive oil
2 tsp. balsamic vinegar

When the pizza comes out of the oven, it’s topped with a salad of arugula,
sun-dried tomatoes, red onion, balsamic vinegar, and extra-virgin olive oil.
This salad is also great on its own.

Make the dough

Combine the water, yeast, and honey in a large mixing bowl or in the bowl of
a stand mixer. Allow to sit until foamy, about 5 minutes. Add the remaining
ingredients and stir until incorporated. Knead by hand on a floured surface for
10 minutes, or in a mixer for 5 minutes. Coverthe bowl and letthe dough rise
until doubled, about11/2hours.

Assemble the pizza

1. Heatthe oven to 450°F. If you’re using a baking stone, letit heatin the oven
   for 30 minutes. Combine the garlic and olive oil.
2. Divide the dough in half. Roll out one piece of dough into a 12-inch round. If
   you’re using a baking stone,roll outthe dough on a pizza peel or on parchment.
   Otherwise,roll it on a lightly floured surface and transferitto an oiled baking
   sheet.Brush 1to 2 Tbs. of garlic oil on the dough.Arrange halfthe mozzarella
   around the pizza, and lay 4 slices of prosciutto on top.Bake until dark brown and
   crispy,10to 12 minutes. Repeatwith the second piece of dough.
3. Meanwhile,toss allthe salad ingredients together. When the pizzas are
   done,top each one with halfthe salad and serve. —Tony Mantuano
   PER1/4 pizza:480CALORIES | 18GPROTEIN | 50GCARB | 23GTOTALFAT | 6GSATFAT |
   13GMONOFAT | 2GPOLYFAT | 35MGCHOL | 1,450MGSODIUM | 3GFIBER