Homemade Prosciutto Arugula Pizza Recipe!! With Basil Pesto & Mozzarella Cheese!

Heat 1 cup of milk in the microwave or on the stove until warm, not hot.

Pour the warm milk into a bowl and sprinkle in 1 teaspoon of sugar and 2 teaspoons of dry active yeast. Let this proof for about 5 minutes.

Whisk the yeast mixture into the milk, then add 1 teaspoon of salt, 5 tablespoons of olive oil, and 1 large egg. Whisk until smooth.

Gradually add 2 1/2 cups of all-purpose flour a little at a time, mixing with a whisk initially and then switching to a spatula when a soft dough forms.

Turn the dough out onto a work surface and knead, adding flour as needed until you have a soft and elastic dough.

Transfer the dough to a lightly greased bowl with olive oil, roll it in the oil, cover with a clean kitchen towel, and let it proof in a warm area for 45 minutes to 1 hour.

Prepare the toppings: In a bowl, season 1 cup of tomato sauce with salt and a variety of Italian spices (oregano, rosemary, dried basil, garlic powder, fennel seeds) and mix well.

Punch down the proofed dough, knead it for about a minute, and divide it in half if making two smaller flatbread pizzas.

Grease a pizza pan with olive oil and transfer the dough onto the pan, stretching it out.

Pierce the surface of the dough with a fork, drizzle with olive oil, and season with salt and ground black pepper.

Add a thin layer of tomato sauce, followed by mozzarella cheese, a few dollops of basil pesto, and sprinkle with Parmesan cheese and sliced shallots.

Let the pizza proof at room temperature for about 30 minutes while preheating the oven to 425°F.

Bake the pizza for about 20-25 minutes until golden brown.

Once baked, remove the pizza from the oven and top with slices of prosciutto, a few capers (optional), and arugula.

Drizzle balsamic glaze over the top before serving.

Equipment Needed

Spice Level:

Dietary