Ingredients with Measurements:
- 1 pre-made pizza crust
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled erborinato cheese
- 4 slices of prosciutto
- 1 cup arugula
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Pizza stone or baking sheet
- Pizza cutter
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Place the pizza crust on the pizza stone or baking sheet.
3. Spread the tomato sauce evenly over the pizza crust.
4. Sprinkle the shredded mozzarella cheese over the tomato sauce.
5. Crumble the erborinato cheese over the mozzarella cheese.
6. Tear the prosciutto into small pieces and place them on top of the cheese.
7. Bake the pizza in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
8. While the pizza is baking, toss the arugula with olive oil, salt, and pepper.
9. Once the pizza is done, remove it from the oven and let it cool for a few minutes.
10. Top the pizza with the arugula salad.
11. Cut the pizza into slices using a pizza cutter and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Total fat: 16g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 800mg
Total carbohydrate: 29g
Dietary fiber: 2g
Sugars: 3g
Protein: 16g
Substitutions for ingredients:
- Pre-made pizza crust can be substituted with homemade pizza dough.
- Tomato sauce can be substituted with pesto or alfredo sauce.
- Mozzarella cheese can be substituted with any other type of cheese.
- Erborinato cheese can be substituted with gorgonzola or blue cheese.
- Prosciutto can be substituted with cooked bacon or ham.
- Arugula can be substituted with any other type of salad greens.
Variations:
- Add sliced mushrooms, onions, or bell peppers to the pizza toppings.
- Use a gluten-free pizza crust for a gluten-free version of the pizza.
- Add sliced figs or pears to the pizza toppings for a sweet and savory flavor combination.
- Use a cauliflower crust for a low-carb version of the pizza.
Tips and tricks:
- Preheat the pizza stone or baking sheet in the oven before placing the pizza crust on it to ensure a crispy crust.
- Don't overload the pizza with toppings, as this can make it soggy.
- Let the pizza cool for a few minutes before adding the arugula salad to prevent wilting.
- Use a sharp pizza cutter to cut the pizza into slices.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pizza, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pizza on a wooden cutting board or pizza stone for a rustic look.
Garnishes:
Garnish the pizza with fresh herbs, such as basil or parsley.
Pairings:
Pair the pizza with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the pizza with a side salad or garlic bread.
Troubleshooting advice:
If the crust is not crispy enough, try baking the pizza for a few more minutes or preheating the pizza stone or baking sheet for longer.
Food safety advice:
Make sure to cook the pizza to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Pizza originated in Naples, Italy in the 18th century and has since become a popular dish worldwide.
Flavor profiles:
The erborinato cheese adds a tangy and salty flavor to the pizza, while the prosciutto adds a savory and slightly sweet flavor. The arugula adds a fresh and slightly bitter flavor.
Serving suggestions:
Serve the pizza as a main dish for dinner or as an appetizer for a party.
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Region: Italian