Black Cherry, Mozzarella & Prosciutto Pizza with Arugula

Yesterday I invented my own pizza combination that was to die for delicious! I originally wanted to try making a fig, prosciutto and mozzarella pizza, which is so classic, and seems to be so popular (especially as figs are in season right now)… but they didn’t have any figs in my grocery store, which is why I decided to substitute black cherry preserves instead. What’s so amazing about this recipe, is how well the flavors all work together–the super sweet jam, the salty prosciutto, and the bitter arugula with a touch of pepper just gives a perfect combination with a lot going on… and it’s so versatile too, since ANY sweet jam would work just as well!

So here’s my recipe. I used the carabba’s pizza crust, because it’s so simple and delicious, but you could use any pizza crust recipe you love, or just buy one from the store to make this the quickest, simplest dinner EVER!

Ingredients:
(for the dough)
2/3 cup flour
1 Tbsp extra virgin olive oil
1 tsp salt (not kosher)
1 tsp instant yeast
2 cups all purpose flour
olive oil (for the bowl)

(for the pizza toppings)
6 Tablespoons Black Cherry Preserves, or any sweet Jam
1-2 cups shredded mozzarella
6 ounces thinly Sliced Prosciutto
1 bunch Washed And Rinsed Arugula
Freshly Ground Pepper, to taste
1/2 cup grated Parmesan
Extra Virgin Olive Oil

Directions:
For the dough, combine the water, oil, salt and yeast in the bowl of a mixer fitted with the paddle attachment. With the machine on low, gradually add enough flour to make a soft dough that pulls away from the sides of the bowl. Change to the 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.

Lightly oil the inside of a medium bowl. Shape the dough into a ball. Place in a bowl and roll the dough to coat with oil. Turn smooth side up and cover tightly with plastic wrap. Let stand in a warm, draft-free place until the dough has doubled in size, about 2 hours. (I heat my oven to 170degF then turn it off and put the dough on the bottom shelf to rise).
Set a pizza stone on the bottom third of your oven, and preheat to 500F. Roll the dough out on a lightly floured surface, dust a pizza peel with flour, then set the dough on the peel. Spread the dough with the jam, then top with cheese.
Bake for 8-10 minutes, or until the cheese has melted, and the underside of the pizza has lightly browned. Top the pizza with folded pieces of prosciutto Then top with arugula and parmesan. Drizzle with extra virgin olive oil and season generously with pepper. SO yummy!!

I love this recipe! The pizza dough is so perfect and fool-proof, but if you brought a store-brought crust, the entire recipe would take 10 minutes to make, which is amazing considering how elegant and gourmet and DELICIOUS it is!!

I hope you all try this recipe, and love it as much as I do!
<3 Sarah