Prosciutto & Arugula Pizza

One week ago yesterday, I was in the middle of making this pizza, when my brother & sister in law knocked on my door and told me to pack my bags for a road trip to Utah. Usually I live for spontaneity, and being a stay at home mum [with an emphasis on the ‘staying at home’] I would jump at the chance to get away– but a part of me was holding back because I was knee-deep in projects and was pretty sure my little girl was getting sick! Still, I really wanted the chance to get to see some family and close friends over the weekend, I knew my projects could wait…. and I HOPED that Gemma just had a minor cough and cold that would subside when we got down there. So we packed and left.

Then Gemma got a whole lot worse, and the ten hour journey down there and back ended up being pretty darn stressful! Not to mention all of us sharing a hotel room. {Well, not ALL of us, but me, my husband, our 3 year old and sick 18 month old}. But despite the stress and lack of sleep- the trip was absolutely worth it! We got to spend time with Dean’s brother & his wife, and a couple of our closest friends, and had a blast with the kids.

Then when we got home on monday Gemma was all better, but I came down with the flu, then just as I got better yesterday, my husband and three year old got it- so it has been quite the eventful week! Which is why I haven’t made a Blog post in days! That and the fact that I only just got my appetite back today! I thought I would pick up where I left off a week yesterday when my sister in law popped over….. and finish that pizza. {I mean, not finish it using the same dough, but re-making it!} It just sounded and looked so good to me! The recipe is from my favorite restaurant carrabba’s, which we actually had the opportunity to go to when we were in Utah! 🙂

{pizza dough}
2/3 c. water
1 Tbsp extra-virgin olive oil, plus more for bowl
1 tsp salt
1 tsp instant yeast
2 cups all purpose flour
Semolina, rice or whole wheat flour for the pizza wheel

Extra virgin olive oil for brushing
3 Tbsp freshly grated parmesan cheese
1 cup (4oz) mozzarella cheese
freshly ground black pepper
1 cup arugula
2 thin slices prosciutto, each cut into thirds
1 wedge parmesan cheese for making shavings

In the bowl of an electric mixer, combine the water, oil, salt and yeast.
With the machine on low, and with the paddle attachment, gradually add enough flour to make a soft dough that pulls away from the sides of the bowl. Change to a dough hook. Knead on medium low speed, adding more flour as needed to keep the dough tacky and supple, but not sticky, until the dough is smooth and elastic, about 8 minutes. If the dough climbs up the hook, pull it down.

Preheat the oven to 175degF, or it’s lowest setting, then turn it off. [You will now have a warm place to let your pizza dough rise]. Take the dough out of the bowl, lightly coat the bowl with olive oil, then replace the dough and cover with cling film. Leave to rise in the oven [or warm place] for two hours.
 When the dough has risen to double its size, position a rack in the bottom third of the oven. Place a baking stone on the rack and preheat the oven to 550degF, allowing at least 30 minutes for the oven to reach this temperature. Evenly sprinkle a pizza wheel with semolina flour.

Shape the dough into a 12-inch round.
Transfer to the pizza peel. Brush the dough with olive oil. Sprinkle with the parmesan, followed by the mozzarella, leaving a 1 inch border around the edge. Season with the pepper.
Slide the pizza off the peel onto the stone. Close the door immediately and bake until the crust and the underside is browned, about 8 minutes. Use the peel to remove the pizza from the oven and transfer to a carving board. Let sit for 3 minutes.
Using a pizza wheel, cut into 6 wedges. Top each wedge with equal amounts of the arugula and prosciutto, folded into soft pleats. Using a vegetable peeler, shave parmesan curls on top. Serve immediately.

This has to be one of the best things I have ever cooked!! Definitely one of the best recipes I have posted on the Blog so far. Maybe it’s because I just love Carrabba’s…. maybe it’s because it’s Pizza with prosciutto on it, but it’s probably just because I have lived off Graham crackers and cough drops for a week. Either way, it’s pretty darn good, and made me forget about all my sickness and troubles….. until I looked over to see my husband sitting there with one bite mark in his piece. He has to be pretty darn sick not to want more!!! 🙁

I hope you’re all staying well in what’s left of this horrible flu-season!

Stay hungry my friends!
<3 Sarah