Berry With Arugula and Prosciutto Pizza

April 9, 2014

This light and easy-to-make pizza is topped with salty prosciutto, juicy strawberries, and raspberries, creamy ricotta, and fresh arugula, and is perfect for warm spring or summer brunches or dinners!

Pizza. It’s what’s for dinner. Although in this case, it could be mistaken for breakfast. And definitely lunch. Ah heck, let’s not let any of our favorite feasts feel left out. Brunch, you’re invited too.

A doughy base. That’s always a good start. I like this recipe from Ina. But I’m not ashamed to buy it from the store either. Whole Foods and Trader Joes are great places to start. In fact, after hitting the grocery store for the goods for this pizza I nearly stayed on the freeway and skipped my exit so I could detour to the closest Whole Foods for store bought dough-soon-to-be-crust instead of making my own.

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But I told myself to buck up and just go home and get cooking.

So I did. And then came the case of the missing dough hook.

In our house we all pitch in and do the chores. I’ve trained Smudge to be a darn good duster and she’s got the cleaning of the sinks down pat. And when G Dawg gets in his cleaning mode there’s nobody who gets into cleaning the corners, getting the stove to look spic and span or reorganizes the plastic container drawer better.

But, when it comes to putting the dishes away, all bets are off. My designated destinations for whisks, muffin tins and measuring spoons end up in all sorts of corners I don’t expect.

So after I’d combined my olive oil, honey, water and flour for my pizza crust yeast and was fixin’ for some mixin’, no dough hook. No bueno.

Instead of kneading my homemade dough in my trusty KitchenAid stand mixer, I set to kneading the old fashioned way. A sprinkle of flour, a few good pumps of the wrist and some forearm pushes and I almost felt like I was doing the core workout I missed today.

Making pizza and exercising while I do it. Now that’s the best reason to eat your lunch and like it too.

A few weeks ago Vijay of Nosh On It asked if I wanted to join a few other bloggers and create a recipe for his Pizza Week inspiration. You know I’m always up to joining the party, and with pizza involved, it was a no-brainer.

Below are the recipes posted thus far. I’ll check back and update the list as more are published through Friday, but you can also keep updated by visiting Nosh On It and following the hashtag #pizzaweek on Instagram, Twitter and Facebook.

Monday

Raspberry Brie Dessert Pizza from Completely Delicious

Kale and Artichoke Pizza with Garlic Ricotta from The Corner Kitchen

Shrimp and Grits Naan Pizza from Climbing Grier Mountian

Caramelized Onion and Fennel Pizza from Girl Versus Dough

Spinach Artichoke Pizza from The Vintage Mixer

And check out Nosh On It for the big Pizza Week introduction

Tuesday

Breakfast Pizza from Very Culinary

Carne Asada Pizza from Mountain Mama Cooks

Gluten Free Quinoa Pizza with Meyer Lemon, Goat Cheese and Basil from Café Johnsonia

Wednesday

Roasted Veggie Pizza from Dine & Dish

Greek-za Mediterranean Pizza from The Kitchen Prep

Mini Cauliflower Pizza from The Fitchen

About the Recipe

If you follow very many of my recipes, you know I crave salty and sweet. This recipe is no different. Spring berries join salty prosciutto to satiate my desires.

Cheese. It’s all about the cheese. Creamy ricotta is my latest obsession, and of course pizza calls for mozzarella—I prefer big discs of the fresh stuff rather than grated—and then another hit of salty Parmesan. 3 cheeses. 3 layers of yum.

Arugula. Salad on a pizza. It’s always my weakness when I see it on the menu, so it’s usually on my homemade versions too. The bitterness of the leafy greens totally compliments the sweet, the salty and the creamy.

I drizzled it with a fruity extra virgin olive oil but if you’re into balsamic vinegar, a balsamic glaze would be a grand addition too.

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

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