Yield: Makes two 10- to 11-inch pizzas
If you’ve never had salad-topped pizza, you’re in for a real treat. Lightly dressed arugula, with its peppery bite, counters salty slices of prosciutto and creamy cheese. To keep its silken texture intact, the prosciutto goes on after the pizza is baked.
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I've made this twice now. Two tips to think about:prosciutto can be very salty so you may not need to season the arugula salad and secondly mixed greens doesn't substitute well for the arugula. Arugula retains its freshness. Also I added a little balsamic to the olive oil on the Arugula. The trick is to avoid a tomato sauce on the pizza dough. A little spray on olive oil on the dough also helps.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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