The Pizza Salad Days
The tables are topped with every accoutrement you want, like Sriracha and real Parmesan cheese. The Arugula and Prosciutto pizza looks (and smells) so good, hungry locals Joseph Pitruzzelli and Tyler Wilson of LA’s Serious Eats Meetup bought it out from under me as I snapped this final shot!
The sauce is hand-milled Alta Cucina “Naturale” Style Plum Tomatoes with olive oil and basil. It plays nicely against the tangy depth of the sourdough crust.
Basic Building Blocks
The dough is fermented for 24 hours then stretched to 18-inches before being spread with sauce and mozzarella. It’s baked at 550-600 for 5-8 minutes in a deck oven.
Leaves of Green
Fill a large bowl with 3-4 handfuls of fresh arugula. It might seem like a lot, but we have a huge pie cooking in the oven. Dress the leaves with the juice of half a lemon, a thick drizzle of olive oil and a good dusting of cracked black pepper. Toss to combine and set aside.
Is It Ready Yet?!
I know… it looks great as is. But wait, it’s about to get so much better!
Dress with Salad
Spread the dressed arugula leaves over the face of your cheese pizza. Eat any leftover greens.
If you own your own meat slicer, shave some paper thin ribbons off the hunk of prosciutto you probably have sitting around the house too. The rest of us can buy thin slices of La Quercia Prosciutto Americano here.
Finish with Cheese
Top the arugula with the marbled prosciutto and Grana Padano. What are you waiting for, this pizza is topped!