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意大利熏火腿披萨和芝麻菜

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意大利熏火腿披萨和芝麻菜 Quentin Bacon

Editor's note:To make Mario Batali's Prosciutto and Arugula Pizza, use hisPizza Dough recipe.

Ingredients

Makes enough for one 9- to 10-inch pizza

1/4 cup Pomì strained tomatoes
1/4 cup shredded fresh mozzarella
1/4 cup shredded cacio di Roma
1 tablespoon extra virgin olive oil
4 thin slices prosciutto
12 small arugula leaves, left whole, or 4 to 6 larger leaves, coarsely chopped

  1. Spread the tomato sauce evenly over theparbaked pizza crust, leaving a 1/2-inch border. Scatter the cheeses evenly over the sauce. Broil as directed, then drizzle olive oil over the pizza. Drape the slices of prosciutto over the warm pizza and scatter the arugula over the prosciutto. Cut into 6 slices and serve.

Reprinted with permission fromMolto Gusto: Easy Italian Cookingby Mario Batali and Mark Ladner, © 2010 Ecco
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Reviews (1)

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  • Didn't have time to search for Pomi tomatoes so used my own mixture of canned pizza sauce (to which I add minced garlic and chili flakes to pep it up). Tried to find the Cacio di Roma but my local cheese store didn't carry it and I didn't have time to go searching around, so I substituted parmigiano reggiano and my guests still devoured it. Good appetizer. Really liked the parbaked crusts - next time will make a variety with different toppings.

    • Zanne54

    • Toronto, ON

    • 5/2/2010

Tags Pizza Italian American Italian European Prosciutto Ham Meat Arugula Leafy Greens Vegetable Mozzarella Cheese Dairy Main Starter Lunch Dinner Nut Free Quick Easy 30 Minutes or Less Broil Cookbooks
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