Prosciutto & Arugula Flatbread
The crew was great, as well as the day we had afterwards. We went to "Eataly" on 5th Avenue with the whole gang - my other biff jawn, Jessica, and her mom, Aunt Karen, joined us. Eataly was founded on the idea that you could go somewhere to learn, explore, taste, shop, etc. A place revolving around great food, where I could get lost all day long.
A full list of the restaurants, complete with hours and menus, can be found here!
I guess this is starting to sound like a restaurant review, which - in hind sight - I guess I should have done, but it's not, there's a recipe coming, keep reading! We ate at La Pizza & La Pasta, and thanks to the Ventura pizza, I can never again say I don't like arugula. So, the following recipe represents the delicious pizza we got while dining in Eataly, complete with parmesan cheese, prosciutto, and arugula. Here's my spin!
What You'll Need:
- Pizza dough: 1 can of Pilsbury Classic dough will do... but if you're about to have a stroke because I didn't make my own dough (ain't nobody got time for that), you can follow my girl Giada's recipe here.
- 1/2 cup Extra Virgin Olive Oil + 2 tbsp. reserved
- 2 tbsp. minced garlic
- 2 tbsp. fresh parsley, finely chopped
- Salt, Pepper, Onion Powder (to taste)
- 2 tbsp. grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 lb. Prosciutto di Parma
- 1 cup fresh Arugula
- 2 tbsp. shaved Parmesan cheese (or Asiago would do well here!)
1. Start by stretching your pizza dough on a baking sheet, making sure it's flat and even all around.
2. Mix the next 5 ingredients and whisk together in a bowl. Using a basting brush, brush the pizza dough with the olive oil mixture.
3. Sprinkle the shredded mozzarella over the dough, covering generously. Transfer to a 400-degree oven and bake for about 20-25 minutes, or until the cheese is bubbly and the crust is golden.*
4. Remove the pizza from the oven, and while still hot, add the sliced prosciutto and shaved parmesan. When the pizza cools slightly, right before serving, sprinkle with fresh arugula leaves. If you do it when it's too hot, the arugula is going to wilt and be gross. Used the reserved 2 tbsp. of extra virgin olive oil to drizzle over the top.
*If you would like crispy prosciutto, distribute it onto the pizza about halfway through cooking time. I would rather my prosciutto stay in its original form, so I wait to add it.
I also like to cut it in all shapes and sizes. It doesn't have to be perfect squares. My Nonna used to make us pizza every Friday night when we were kids (homemade dough and all... she, apparently, had time for that.) She would use scissors to cut it, instead of a pizza slicer, and all the pieces were different sizes. Which was great, because not only did I probably eat about 10 pieces every week, but it made it easy for everyone to grab exactly what they wanted. Nothing fancy, but nothing short of delicious.
The bottom left photo is a picture of our pizza from La Pizza & La Pasta.