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Ingredients
- 1 pkt active dry yeast
- 1Â 1/2 Tbsp. sugar
- 1Â 1/2 c. hot water
- 3Â 1/2 c. all-purpose flour
- 1/2 c. semolina flour
- 1 Tbsp. salt
- 3 Tbsp. extra virgin extra virgin olive oil, plus oil for brushing
- 1Â 1/2 c. (6 ounces) grated skim lowfat milk mozzarella cheese
- 6 Tbsp. coarsely grated Parmigiano-Reggiano cheese
- 12 x thin slices prosciutto di Parma
- 1 bn arugula, stemmed, rinsed, spun dry, and cut in julienne
Directions
- Preheat the oven to 450F with a pizza stone inside. If you do not have a pizza stone, line a baking sheet with parchment paper and sprinkle with a little cornmeal. Dissolve the yeast and sugar in 1/2 c. of the hot water. Let stand 5 min, or possibly till foamy.
- Put the flour, semolina, and salt in a food processor fitted with the dough blade. Add in the oil and process for 20 seconds. With the machine running, add in yeast mix and the remaining water in a steady stream till the mix comes away from the sides of the work-bowl. Process for 60 seconds longer.
- Remove the dough from the work-bowl. Shape it into a ball and put in a lightly oiled bowl. Cover and let rise in a hot place for 30 min.
- Punch down the dough and divide it into 6 pcs. Form into balls, cover, and let rise for 45 min.
- Roll the dough into 8 inch circles. Place each round on cornmeal-dusted pizza paddle to assemble. Brush with extra virgin olive oil and sprinkle with mozzarella and Parmigiano-Reggiano. Slide onto the pizza stone and bake for 10 min, or possibly till the edges are golden. Remove from the oven and immediately top with the prosciutto and a large healthy pinch of arugula. Serve at once.
- Note: To make this dough by hand, mix together the flour, semolina, and salt
- In a large bowl. Make a well in the center and add in the yeast mix, the remaining water, and the oil. Work the liquid into the flour till you can no longer stir it. Turn it onto a lightly floured work surface and knead, adding flour as needed, till dough is smooth and not sticky, about 8 to 10 min.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 6 servings | |
| Calories 463 | |
| Calories from Fat 107 | 23% |
| Total Fat 12.18g | 15% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 1343mg | 56% |
| Potassium 152mg | 4% |
| Total Carbs 70.17g | 19% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.67g | 2% |
| Protein 16.63g | 27% |
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