This recipe comes to us from Anne and Shawn living it up in Illinois. Shawn is a die-hard fan of pizza; enjoying it morning, noon, and night. Fortunately for us, we often get to share in his latest creations. This rustic pizza was recently made by Anne and Shawn and is sure to be a hit with you!
You can follow the basics of this recipe for any type of pizza you’d like to make. Other variations include pepperoni, onion, mushroom and pepper or pesto sauce with cheese and veggies.
Ingredients:
2 tbsp. fresh lemon juice
1 tbsp extra virgin olive oil
1 tsp honey
1 tsp salt
3 cups of baby arugula
1/4 cup fresh basil leaves
2 oz prosciutto shredded
1 oz shaved parmesan
4 1/2 cups flour
1-1 3/4 tsp salt
1 tsp yeast
2 cups water
1 8 oz can of tomato sauce
2-3 cups shredded mozzarella cheese
For Dough:
This makes enough dough for two pizzas. You can either split the dough in half and save it for another day or make two pizzas. Toppings listed above are for 1 pizza.
1. Mix flour, 1-1 3/4 tsp (to taste) salt and yeast together.
2. Add water and mix with a mixer until it forms a ball. Let it proof for as long as you can, either a few hours or up to 72 hours.
For Pizza:
1. Preheat oven to 450 degrees.
2. Roll dough into a flat circle.
3. Top with sauce and mozzarella to taste.
4. Bake for 10 minutes.
5. While the pizza bakes, in a bowl, whisk together the lemon juice, EVOO, honey and 1 tsp of salt.
6. Mix arugula and basil leaves with the dressing.
7. Remove pizza from oven and top with the salad, prosciutto and parmesan.
