Pesto Pizza with Arugula and Prosciutto
Next pizza night, forgo marinara for a fresh pesto sauce instead!
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 45 mins
Pop the fontina in the freezer for 15 minutes to make it easier to shred.
Advertisement - Continue Reading Below
Ingredients
for the Crust
- 1/2 tsp.
active dry yeast
- 3/4 cup
warm water (not lukewarm)
- 2 cups
all-purpose flour, plus more for dusting
- 1/2 tsp.
kosher salt
- 3 Tbsp.
olive oil, plus more for the bowl and baking sheet
for the Toppings
- 12 oz.
fontina cheese, shredded
- 1/2 cup
- 1 cup
ricotta cheese
- 2 cups
baby arugula
- 1 cup
button mushrooms, thinly sliced
- 1
lemon
Olive oil, for drizzling
Kosher salt and black pepper, to taste
- 3
to 4 ounces prosciutto, torn
Directions
For the crust:
- Step 1Sprinkle the yeast over the warm water in a small bowl. Let stand for a few minutes until foamy. Combine the flour and salt in a mixer fitted with the paddle attachment on low speed. With the mixer running, drizzle in the olive oil and mix until combined, about 1 minute. Next, pour in the yeast-and-water mixture and mix until the dough comes together around the paddle in a sticky mass. Let the machine run another minute or two.
- Step 2Coat a separate mixing bowl with a light drizzle of olive oil. Form the dough into a ball, add to the bowl and turn to coat in the olive oil. Cover the bowl tightly with plastic wrap and set aside until the dough is doubled in size, 1 to 2 hours, or refrigerate up to 24 hours.
Assemble the pizza:
- Step 1Position a rack toward the bottom of the oven and preheat to 475˚. Drizzle a rimmed baking sheet with olive oil. Roll out the pizza dough on a floured surface into a large rectangle (get it as thin as you can!). Lift the dough and put it on the baking sheet. Scatter the fontina on top, leaving a border around the edge. Bake until the crust is golden brown and the cheese is bubbling, 13 to 15 minutes. Spread the pesto over the fontina and dollop small spoonfuls of ricotta all over the top. Return to the oven to soften the ricotta, 1 to 2 minutes.
- Step 2Combine the arugula and mushrooms in a bowl, grate some lemon zest over the top and drizzle with olive oil; season with salt and pepper and toss. Top the pizza with the salad and a squeeze of lemon juice. Scatter the prosciutto on top.
Advertisement - Continue Reading Below
Grab A Slice of Chicken Caesar Salad Pizza
Grill Shrimp Alfredo Pizza Tonight
Try One of Ree's Favorite Summer Pizza Recipes
How to Reheat Pizza for Crispy, Cheesy Leftovers
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below