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. Itโs whatโs for dinner. Although in this case, it could be mistaken for breakfast. And definitely lunch. Ah heck, letโs not let any of our favorite feasts feel left out. Brunch, youโre invited too.
A doughy base. Thatโs always a good start. I like this recipe from Ina. But Iโm 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.
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. Iโve trained Smudge to be a darn good duster and sheโs got the cleaning of the sinks down pat. And when G Dawg gets in his cleaning mode thereโs 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 donโt expect.
So after Iโd combined my olive oil, honey, water and flour for my pizza crust yeast and was fixinโ for some mixinโ, 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 thatโs 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 ย his Pizza Week inspiration. You know Iโm 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 Pizzaย from Completely Delicious
Kale and Artichoke Pizza with Garlic Ricottaย from The Corner Kitchen
Shrimp and Grits Naan Pizzaย from Climbing Grier Mountian
Caramelized Onion and Fennel Pizzaย from Girl Versus Dough
Spinach Artichoke Pizzaย from The Vintage Mixer
And check outย Nosh On Itย for the big Pizza Week introduction
Tuesday
Breakfast Pizzaย from Very Culinary
Carne Asada Pizzaย from Mountain Mama Cooks
Gluten Free Quinoa Pizza with Meyer Lemon, Goat Cheese and Basilย from Cafรฉ Johnsonia
Wednesday
Roasted Veggie Pizzaย from Dine & Dish
Greek-za Mediterranean Pizzaย from The Kitchen Prep
Mini Cauliflower Pizzaย 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. Itโs all about the cheese. Creamy ricotta is my latest obsession, and of course pizza calls for mozzarellaโI prefer big discs of the fresh stuff rather than gratedโand then another hit of salty Parmesan. 3 cheeses. 3 layers of yum.
Arugula. Salad on a pizza. Itโs always my weakness when I see it on the menu, so itโs 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 youโre 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 andย tag me onย Instagramย with #foodiecrusheats.
Berry with Arugula and Prosciutto Pizza
PrintIngredients
- Store-bought or homemade pizza dough , (I like this recipe)
- Extra virgin olive oil
- ยฝ cup fresh ricotta cheese
- 8 ounces fresh mozzarella cheese , sliced
- About 12 or so strawberries , sliced
- ยฝ cup raspberries
- 1 sprig fresh rosemary
- 2 cups arugula leaves
- 4 slices prosciutto
- Parmesan cheese ribbons
- 2 sprigs fresh mint leaves
- Flake sea salt
- Red pepper flakes
- Cornmeal
Instructions
- Preheat oven and pizza stone or baking sheet to 475 degrees.
- Divide pizza dough ball into 6 sections. Stretch dough to form a rough circle or oblong shape and place on a pizza paddle or piece of parchment paper sprinkled with cornmeal. Brush the dough with a little olive oil and some sea salt flakes. Spread 2 tablespoons or so of the ricotta cheese on the crust then layer with half of the mozzarella cheese.
- Top with half of the strawberries and half of the raspberries and sprinkle with fresh rosemary leaves.
- Cook for 10-15 minutes or until cheese is melted and crust is golden. Top with arugula leaves then tear the prosciutto into strips and add to the arugula with the Parmesan cheese ribbons. Sprinkle with more fresh rosemary leaves, fresh mint and drizzle of olive oil. Season with flaked sea salt and red pepper flakes if desired. Serve immediately.
Thanks Vijay for gathering us all together for a slice of breakfast, lunch and dinner.
As always, all opinions are my own.ย Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you.ย
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Mel
I have a few questions, probably because of my bad English… you divide the dough into six pieces, so you get six pizzas? And if so, why do you put half of each ingredient on the pizza? The pizza looks so good by the way! Greetings from Germany!