I made this meal for my husband on Valentine’s day. We aren’t big on the holiday. However, I wanted to make him something he would love. If he could- he would eat hamburgers and pizza everyday. So I thought why not make him a pizza- one that we would both enjoy. Its healthier than ordering from a restaurant and is really reasonable when it comes to cost and preparation.
Prosciutto & Mozzarella
Shaved Parmesan (I prefer freshly shaved-from a nice block I keep in the fridge)
Extra Virgin Olive Oil (LA Organic from IHeartOliveOil)
Pizza Dough (Mine was fresh from the bakery)
(**I did not include amounts here because it all depends on taste.** )
I did not have the time to venture into making homemade pizza dough for this recipe- so I used Publix fresh and ready pizza dough. It is reasonable, costs less than $2.00 and can be refrigerated for a couple of days. When you are ready to use it- make sure you leave it at room temperature for an hour or so.
For the prosciutto and mozzarella- I used the type from the deli section of the grocery store- that has them rolled into a pinwheel. It makes it easier to slice even portions for the pizza.
Preheat your oven to 350.
Rolling out your pizza dough may take some patience. It is at times hard to stretch and form as you’d like. You can start with twisting it and pulling by hand. But what I found works best is a combination with a rolling pin.
Dust a large cutting board with flour – place your dough in the center and work out to the edges. It may take a little while, but keep with it. You can use your hands in between to pull and shape as you want.
I use a pizza pan that you can find almost anywhere. It has perforations on the bottom of the pan- makes for an extra crispy and delicious crust.
After you have formed your dough to the desired thickness-
Drizzle with Extra Virgin Olive Oil. Make sure you have a nice thin layer- but not too much. You don’t want an oily pizza.
Next take the slices of Mozzarella and prosciutto and place evenly spaced on the pizza.
Bake in the oven for about 15 minutes. Keep an eye as all ovens are different and you don’t want it to get too dark.
We like our pizza pretty crispy so I like to leave it in until it is a nice rich, golden color.
After your cheese has melted and the crust has cooked- remove the pizza from the oven and drizzle an even, liberal dose of the truffle oil -in a spiral motion- on the pizza.
Then cover with Arugula- as much or as little as you like. (Remember it is like spinach in that it shrinks when it cooks.)
Then top with shaved Parmesan and put back in oven for another 5-7 minutes. You want everything to come together but not cook so much that the arugula is mushy.
We used the crust from our pizza as a “dipping bread” for the yummy garlic-butter from the Little Neck Clams.
This is a super easy side–
Select as many clams as you would like to serve. Rinse them out when you get home and set aside.
Finely mince 2-3 cloves of garlic- put in saute pan with 3 Tablespoons butter.
Melt the butter and saute the garlic, being careful not to burn either. Add the clams and a about 1/4 cup dry white wine. (Sadly, I was out of white wine when I made these and substituted chicken broth and it was fantastic. Gave it a ton of flavor and you didn’t taste the “chicken” at all.)
Let cook until the clams pop open and the sauce reduces.
Serve and enjoy hot!
**Remember: Don’t eat or try to eat any clams that didn’t open while cooking!**
And to go with everything I made a simple salad of Arugula, thinly sliced, crisp cucumbers and shaved Parmesan. Lightly dressed with Oil and Vinegar.
My big score from the Del Ray Beach Garlic Festival :
And many thanks to http://www.iheartoliveoil.com/
for showing me some amazing products and teaching me about all the fantastic oils and vinegars they carry from around the world!