Pesto Pizza with Arugula and Prosciutto

(from castro15’s recipe box)

Categories: Pizza/flatbread


  • Crust:
  • 1/2 tsp active dry yeast
  • 3/4 cup warm water
  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 tsp kosher salt
  • 3 tbsp. olive oil, plus more for the bowl and baking sheet
  • Toppings:
  • 12 oz. fontina cheese, shredded
  • 1/2 cup Basic Pesto (see recipe)
  • 1 cup ricotta cheese
  • 2 cups baby arugula
  • 1 cup button mushrooms, thinly sliced
  • 1 lemon
  • Olive oil, for drizzling
  • Kosher salt and black pepper, to taste
  • 3 to 4 oz. prosciutto, torn


  1. For the crust: Sprinkle the yeast over the warm water in a small bowl. Let stand for a few minutes until foamy. Combine the flour and salt in a mixer fitted with the paddle attachment on low speed. With the mixer running, drizzle in the olive oil and mix until combined, about 1 minute. Next, pour in the yeast-and-water mixture and mix until the dough comes together around the paddle in a sticky mass. Let the machine run another minute or two.

  2. Coat a separate mixing bowl with a light drizzle of olive oil. Form the dough into a ball, add to the bowl and turn to coat in the olive oil. Cover the bowl tightly with plastic wrap and set aside until the dough is doubled in size, 1 to 2 hours, or refrigerate up to 24 hours.

  3. Assemble the pizza: Position a rack toward the bottom of the oven and preheat to 475. Drizzle a rimmed baking sheet with olive oil. Roll out the pizza dough on a floured surface into a large rectangle. Lift the dough and put it on the baking sheet. Bake until the crust is golden brown and the cheese is bubbling, 13-15 minutes. Spread the pesto over the fontina and dollop small spoonfuls of ricotta all over the top. Return to the oven to soften the ricotta, 1 to 2 minutes.

  4. Combine the arugula and mushrooms in a bowl, grate some lemon zest over the top and drizzle with olive oil; season with salt and pepper and toss. Top the pizza with the salad and a squeeze of lemon juice. Scatter the prosciutto on top.

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