This has to be one of the best pizzas things I’ve ever made. So, I’m actually writing this blog post purely out of selfish motivation so I don’t forget a single ounce of what went into it and can make it again and again. And I guarantee, once you make it, this pizza will become a fast favorite, one that will be an indelible addition to your recipe box (if people even use those anymore?).
Preparing and assembling this pizza can be as easy or as difficult as you want it to be, and the results will still shine. While I do recommend giving homemade pizza dough a shot, there are a plethora of delicious pre-made options out there (one of which I have recommended below). But don’t be shy! Give it a try. It’s much easier than it seems, and the recipe I have included is no-knead…even better! ¡Buen provecho!
- 2 store-bought pizza doughs/crusts (I highly recommend the Brooklyn Pizza Dough brand.)
- ½ cup basil pesto
- 3 oz proscuitto
- 1 ball of fresh mozzarella, (or make your own!), cut into thin slices
- ⅓ cup freshly grated parmesan cheese
- 2 cups fresh arugula
- Preheat oven and pizza stone to 400˚F. Roll out 2 pizza doughs into desired shape and thickness. (Make sure to flour the surface you are using!)
- Smother with basil pesto, top with slices of mozzarella and prosciutto, then cook for about 15-20 minutes until crust is crisp and golden and mozzarella is bubbling and melty.
- Top with parmesan cheese and arugula and serve hot!
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