Ahhhhrugula! I think I’ve decided that if I were going to eat one food for the rest of my life it’d be pizza. I love all sorts of crazy toppings and I have learned a thing or two.
I was partially inspired by the last pretty authentic neopolitan pizza I’ve had lately (Antico Forno) when I dreamed this one up. I also was feeling a salad-y topped pizza for a change too. It’s nicely springy and would even be a good vehicle for any leftover Easter ham you have kicking around!
1 tbs chopped garlic
3 tbs olive oil
2 cups shredded fontina
4-6 slices of prosciutto
3 cups arugula
drizzle of truffle oil
¼ cup with shaved Parmesan
Pre-bake the crust for 15 minutes at 425 degrees.
Top with cheese and garlic/olive oil mixture brushed on crust. Return to the oven until melted (about 5 minutes)
Once out of the oven, top with slices of prosciutto
Then top with arugula tossed with truffle oil
It was good, and different. I liked the few quality ingredients. The prosciutto was salty and the fontina was googy and nutty. By not cooking the prosciutto, it kept it really soft and bite-able.
I actually didn’t top the whole thing since obviously it was going to be lunch the next day. It reheated well too!