One of the world’s favorite hams, prosciutto is seasoned and salt-cured but not smoked. Buy prosciutto the day you plan to serve it for optimum flavor. Cut each slice in half lengthwise, following its natural separation, before placing the prosciutto on the pizza.
Recipe courtesy of Williams-Sonoma.
- 1/2 batch thin-crust pizza dough (see related Williams-Sonoma recipe)
- All-purpose flour for dusting
- Olive oil for brushing
- 1/2 red onion, thinly sliced
- 3 1/2 ounces mozzarella cheese, grated
- 6 ounces arugula
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- Salt and freshly ground pepper, to taste
- 2 ounces thinly sliced prosciutto (about 4 large slices)
- 1 ounce Parmigiano-Reggiano cheese, shaved with a vegetable peeler
- 1 Prepare a hot fire in a grill and preheat a pizza stone for at least 30 minutes, until the thermometer on the stone registers 500°F.
- 2 Using a rolling pin or your hands, gently roll out or stretch the dough into a 10-inch round. Lightly dust a pizza peel with flour and lay the dough on top. Lightly brush the dough with olive oil. Scatter the onion over the dough and top with the mozzarella cheese, leaving a 1/2-inch border. Carefully slide the pizza onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 10 to 12 minutes.
- 3 Using a pizza peel, transfer the pizza to a cutting board and cut into slices. In a bowl, toss together the arugula, olive oil, vinegar, salt and pepper and scatter evenly over the pizza. Cut each slice of prosciutto in half lengthwise and drape over the arugula. Top with the Parmigiano-Reggiano cheese and serve immediately. Serves 2.