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Pizza with Arugula and Prosciutto

Pizza with Arugula and Prosciutto

Makes 2 10 to 11-inch pizzas


1 recipe Weir Dough for Pizza
1 clove garlic, minced
2 tablespoons extra virgin olive oil
3/4 cup coarsely grated mozzarella, about 3 ounces
3/4 cup coarsely grated fontina, about 3 ounces
8 cups arugula, ends trimmed
8 thin slices prosciutto
Shaved Parmigiano Reggiano
Make the pizza dough and let rise.


Make the pizza dough and let rise.

Thirty minutes before baking, place a pizza stone or unglazed quarry tiles on the bottom shelf of the oven and set the oven temperature to 500°F.

Combine the garlic and 2 tablespoons olive oil and let stand for 30 minutes.
In a bowl, combine the fontina and mozzarella and reserve.

Punch down the dough. On a floured surface, divide the dough into two pieces and form into round balls. Roll one piece into a 10 to 11-inch circle, 1/4" thick. Transfer it to a well floured pizza peel or paddle. Brush the dough to within ½" of the edge with the garlic-infused oil. Sprinkle combined cheese over dough. Slide the pizza onto the pizza stone and bake until golden and crisp, 8 to 10 minutes. Remove the pizza from the oven and top with half of the arugula, spreading evenly. Top with 4 slices prosciutto, Parmigiano and serve immediately.

Continue with the remaining ingredients to make a second pizza.