Ingredients
- 1 package Active Dry Yeast
- 1/2 tsp Sugar
- 1 tsp Cento Fine Sicilian Sea Salt
- 3/4 cup Warm Water
- 2 cups Anna TIPO 00 Flour
- 1 tbsp Bellino Minced Garlic
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cups Mozzarella Cheese, shredded
- 2 cups Baby Arugula
- 1/4 tbsp Cento Ground Black Pepper
- 1 tbsp Lemon Juice
- 3 oz Prosciutto
Directions
In large mixing bowl, add flour. Create a well in the center of the flour, pour the water into the center. Next, add 1/2 tsp salt to the flour portion of the bowl only. Do not mix it into the water, it will be mixed later. Add the sugar and yeast to the water. Begin stirring the yeast in the water. Then, gradually mix the flour in with the water in small increments. As the dough begins to form, add flour to the surface on which you will be kneading the dough. Then, take it out of the bowl and continue working it by hand. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth. Then, place a small amount of extra virgin olive oil on the bottom of a bowl to prevent the dough from sticking and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen (this usually takes 15-20 minutes). To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 500ËšF. Flatten out dough ball to a 12 inch circle, brush with two tablespoons of oil and garlic. Spread an even layer of mozzarella and bake approximately 20 minutes, or until cheese is golden. Remove from oven and set aside. In a mixing bowl, combine arugula, salt, pepper, lemon and remaining oil. Toss until arugula is well coated, then pile mixture onto the center of the pizza and evenly distribute prosciutto on top. Serves 4.
