Arugula and Prosciutto Pizza

• servings: 1 serving
• active time: 10 minutes
• total time: 16 minutes

Ingredients

1 portion overnight thin crust pizza dough (approx 8 oz or 200-250 grams)

½ tablespoon semolina flour (for sliding the pizza off the peel)

1 tablespoon all purpose flour (for stretching the pizza dough)

¼ cup olive oil

¼ cup shallot (minced)

1 clove garlic (minced or grated)

1 sprig fresh rosemary (minced)

⅛ teaspoon diamond crystal kosher salt

⅛ teaspoon black pepper

¾ cup low-moisture mozzarella (grated)

1 tablespoon parmesan cheese (finely grated)

3 slices prosciutto

1½ cups baby arugula

1½ tablespoons lemon juice (about half a lemon)

½ teaspoon diamond crystal kosher salt (use half as much of any other brand)

¼ teaspoon freshly cracked black pepper

Directions

An hour before you're ready to make your pizza, arrange the baking steel in your oven (on top rack if you have a broiler in the top of your oven) and preheat the oven at 500°F for at least an hour. Remove pizza dough from the refrigerator at least 60-90 minutes prior to stretching.

When you're ready to assemble your pizza, make the olive oil white pizza sauce by combining minced garlic, shallot, and rosemary with olive oil. Grate the mozzarella on the large holes of a box grater and set aside.

Hand stretch your pizza dough. Plop the dough down on a generously floured clean countertop, and dust the surface of the dough with even more flour. Gently press the dough flat in the center to define a thicker outer crust. With both hands, pick the dough up from the top crust edge and hold it with your fingertips and thumbs pointing down. The dough will begin to stretch down toward the counter. Rotate the dough through your fingertips, letting the dough stretch downward as you go. Gravity will do most of the work, so be gentle and patient so you don't tear the dough.

When the dough is about 7-8" across, lay it flat on your counter and slide your hands under it with your palms against the counter. Stretch the dough on the backs of your hands by lifting them and and gently stretching them apart, rotating the dough between each stretch.

When the dough is thin in the center with a thicker crust and about 12-14" across, dust the pizza peel with semolina flour and place the dough on the peel.

Assemble the pizza. Spoon the olive oil mixture over the dough and use the back of the spoon to spread it out. Top it with the grated mozzarella and parmesan cheese, then arrange the prosciutto across the pizza, tearing it into pieces with your hands. Let it drape and tent over itself so that lots of edges and corners are pointing up toward the broiler.

Shimmy and launch. Shake the pizza back and forth on the peel to make sure it hasn't stuck, then launch the pizza into the oven on the baking steel. Set a timer for 2 minutes. Rotate the pizza and cook for 2 more minutes. If it still looks pale, give it 1 more minute.

Arugula topping. While the pizza is cooking, toss the arugula with the lemon juice, salt, and pepper.

Broil. Broil the pizza for the final 30-60 seconds. If your oven has a broiler in the top, just turn the broiler on. If your oven has a broiler in the bottom drawer, slide an upside down sheet pan into it to support the pizza, then slide the pizza onto the sheet pan to broil.

When the pizza is done, remove it from the oven. Top it with the arugula mixture, cut it into slices and serve immediately.