CORRAL | PROSCIUTTO & ARUGULA PIZZA
HACCP rules:
Prep Time:
Yield
Shelf Life
- 1 eachPizza Dough ProofingrecipeCORRAL | PROSCIUTTO & ARUGULA PIZZA
- 2 tbspPesto – BasilrecipeCORRAL | PROSCIUTTO & ARUGULA PIZZA
- 1/8 tspS&P MixrecipeCORRAL | PROSCIUTTO & ARUGULA PIZZA
- 2 1/2 ozpizza cheeseCORRAL | PROSCIUTTO & ARUGULA PIZZA
- 1 ozprosciutto, pre-sliced2″ pieces
- 1 ozorganic baby arugulaCORRAL | PROSCIUTTO & ARUGULA PIZZA
- 1/2 tspevooCORRAL | PROSCIUTTO & ARUGULA PIZZA
- 1 eachLemons – WedgesrecipeCORRAL | PROSCIUTTO & ARUGULA PIZZA
- 1/8 tspS&P MixrecipeCORRAL | PROSCIUTTO & ARUGULA PIZZA
- 1 tbspgrated parmesanCORRAL | PROSCIUTTO & ARUGULA PIZZA
- 1
Hand form Pizza Dough to a *10-1/4” circle, ensuring even thickness from the edge of the crust to the middle of the Dough.
- 2
Using the back of a spoon, spread an even layer of Pesto to within ½” from the edge of the crust. Season with S&P.
- 3
Evenly distribute pizza cheese over the Pesto, keeping slightly less in the center of the Dough, as the ingredients will collect in the center during the baking process.
- 4
Bake for approximately 8-10 minutes, rotating to ensure even browning of the crust. Remove pizza when it is golden brown and the crust has begun to bubble and crisp up.
- 5
Cut into *6 equal pieces, as shown in the photo. Transfer to a warm pizza plate.
- 6
Evenly distribute prosciutto over the pizza.
- 7
In a stainless-steel bowl, gently toss arugula with evoo and lemon juice. Season with S&P. Taste and adjust seasoning as needed.
- 8
Evenly distribute arugula salad over the pizza, as shown in the photo.
- 9
Garnish with parmesan evenly distributed over the pizza.
Description
Serving Size
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