Categories: Pizza/flatbread
Ingredients
- 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
Directions
-
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.
-
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.
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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.
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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.