Arugula Pizza

A thin crust with blistered edges, charred by the intense oven heat. Fresh arugula provides a peppery bite that cuts through the rich prosciutto and the creamy melted mozzarella.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 811
• Protein: 35 g
• Carbs: 100 g
• Fat: 31 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 10 g Gray sea salt
• 400 g Round tomato ( crushed )
• 250 g Buffalo milk mozzarella ("di bufala") ( torn into pieces )
• 100 g Parma ham ( thinly sliced )
• 100 g Eruca sativa ( washed and dried )
• 50 g Parmesan cheese ( shaved )
• 2 tbsp Extra virgin olive oil

Instructions

1. Kneading the dough

   Mix flour, mineral water, fresh yeast, and sea salt. Work the dough until smooth and elastic; it should no longer stick to your fingers.

2. Preparing the tomato base

   Crush the tomatoes with a fork to keep some texture. Season with a drizzle of olive oil and a pinch of salt. The sauce should be thick, not watery.

3. Shaping and topping

   Roll out the dough thinly. Spread the tomato sauce, leaving the edges clear. Distribute the mozzarella pieces. The white cheese should stand out against the red tomato.

4. High-heat baking

   Bake at maximum temperature on a preheated tray. The crust should brown and the cheese should bubble. Remove when the edges are perfectly crispy.

5. Fresh finishing

   Right out of the oven, top with fresh arugula, prosciutto slices, and parmesan shavings. The hot-cold contrast is key.

Chef's tips

• Take the mozzarella out an hour before so it doesn't soak the dough while baking.
• The pizza stone must heat for at least 45 minutes to sear the dough instantly.

Storage

Eat immediately. The arugula wilts quickly when in contact with heat.