Posted by Michelle Rittler June 23, 2016

White Pizza with Fresh Arugula and Prosciutto {and a Big Announcement}

This recipe for White Pizza with Fresh Arugula and Prosciutto originally appeared on Taste As You Go in 2014. It appears here with slight modifications and updated photos.

White Pizza with Fresh Arugula and Prosciutto | Taste As You Go

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As I'm typing this, a slight breeze is billowing in through the open window of our living room. Our dog is laying next to me on the couch, and classical music is playing in the background. After an unexpected break from blogging (more on that in a minute), it feels great to be writing again.

I had intended to write more often this month. But Stephen has been traveling a lot for work recently, and I ~~needed~~ wanted to focus my attention on other things. Like lobster rolls and trips to the farm and spending time with friends.

But the main reason why I haven't been writing lately is that things are about to change around here... BIG TIME.

Fresh Baby Arugula in a Glass Bowl on tasteasyougo.com

I'M GOING BACK TO WORK!

I know that transitioning from being my own boss to being a full-time worker bee again won't be easy. Especially since making that transition involves putting Caroline into daycare and not having her nearby. But, in spite of the necessary emotional adjustments, I'm excited to begin this next chapter. And I can't wait to see what lies ahead!

Crust for White Pizza with Fresh Arugula and Prosciutto brushed with a mixture of olive oil, fresh rosemary, salt, and pepper.

Of course, I have no idea what my new job situation means for the blog. I'm torn between writing even fewer posts per month (is that even possible?) and creating a new content calendar so I can stick to a schedule.

White Pizza with Fresh Arugula and Prosciutto on tasteasyougo.com

All I know is I'm not ready to stop blogging yet. I still have so many things I want to share with you. (I have the backlog of posts to prove it!)

So, I hope you stick with me while I figure it out. I mean... You've held on for this long, right?

For now, here's an updated version of one of my favorite pizzas. I like to add this White Pizza with Fresh Arugula and Prosciutto to the rotation every now and then just to change things up. It's a little lighter than our usual suspects and it pairs [really] well with a glass of crisp white wine.

I think these new photos do a much better job of showing off the simplicity of the pizza. In fact, they're inspiring me to add this pizza to our menu plan again soon.

I hope you give it a try!

And, if you want to look at the original photos... then go ahead. Just don't laugh at them! ;-)

Yield: 4 servings

Author: Taste As You Go // adapted from Food Network

White Pizza with Fresh Arugula and Prosciutto

This White Pizza with Fresh Arugula and Prosciutto feels like a gourmet meal that's easy to make right at home. The fresh rosemary really adds a tremendous depth of flavor!

Ingredients

1 pound pizza dough, room temperature
Flour, for dusting
4 tablespoons extra-virgin olive oil, divided
1/2 teaspoon minced fresh rosemary
Kosher salt and freshly ground black pepper
1/2 cup whole milk ricotta cheese
1 cup shredded mozzarella
3 cups baby arugula, washed and spun dry
1 small shallot, thinly sliced
Juice of 1/2 a lemon
3 ounces prosciutto, thinly sliced and roughly chopped
Shaved Parmesan, for topping

Instructions

Preheat the oven to 450°F.
Lightly flour your work surface and roll the pizza dough into a 12-inch round. Transfer the pizza dough to a baking sheet that has been lightly oiled with olive oil.
Bake the dough for 8 minutes. It's okay if baking creates air pockets. They'll settle after you put the cheese and toppings on.
Meanwhile, in a small bowl, combine 2 tablespoons of olive oil, rosemary, and salt and pepper to taste.
Remove the pizza dough from the oven. Using a pastry brush, brush the olive oil mixture onto the dough. Top evenly with the ricotta and the mozzarella.
Return the pizza dough to the oven and bake until the cheese is golden and bubbly, approximately 6 minutes.
Meanwhile, in a large bowl, toss the arugula and shallot with the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste.
Remove the pizza from the oven and top with the arugula salad. Layer the prosciutto on top of the arugula and garnish the entire pizza with pieces of shaved Parmesan.
Cut into slices and serve immediately.