Arugula, Pear & Proscuitto Pizza

Makes 1 large pizza or 2 small pizzas

Pizza Dough:

2 cups ‘00’ Flour

2 ¼ tsp instant yeast

1 ½ tsp sugar

¾ tsp Black Truffle Sea Salt

1 ½ tbsp Black Truffle Olive Oil

¾ cup lukewarm water


1 ½ tbsp Black Truffle Olive Oil

1 ½ tsp Parmesan Asiago Dipper

1/2 cup shredded mozzarella

1 pear, thinly sliced

3 oz sliced prosciutto

1 cup arugula

1 tbsp Crisp Anjou Pear Balsamic Vinegar

A pinch of Black Truffle Sea Salt

Combine water, yeast and sugar in a bowl. Let stand for a few minutes, until yeast dissolves. Add olive oil then flour, then salt. Knead the dough for 8-10 minutes until smooth and elastic. Form into a bowl and place in a bowl coated with olive oil. Cover with plastic wrap and place in a warm area for 45 minutes.

Preheat the oven to 400F.

On a lightly floured surface, roll out dough to about ¼ inch thick, place on a floured pizza stone or baking sheet. Bake for 10 minutes.

Mix 1 ½ tbsp olive oil with the parmesan asiago dipper. Pull the crust out of the oven and brush with oil. Top with cheese and pear slices. Bake for another 15 minutes. Pull out of the oven and top with prosciutto and bake another 5-10 minutes, or until the bottom of the pizza crust is golden brown. While the pizza is finishing baking, toss the arugula with the balsamic vinegar and sea salt. Remove from the oven and let cool for 2-3 minutes. Top with arugula, cut and serve.

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