If you're looking to elevate your pizza night, this Truffle Pizza with Arugula and Prosciutto is a game-changer. The earthy aroma of truffle oil paired with the freshness of arugula and the savory notes of prosciutto create a gourmet experience right at home.
Pizza crust forms the base, providing a crispy canvas for the toppings. Use a pre-made one for convenience or homemade if you're feeling ambitious. Mozzarella cheese melts beautifully, giving a gooey, creamy texture. Prosciutto adds a savory, slightly salty layer that complements the other flavors perfectly. Arugula brings a fresh, peppery bite that cuts through the richness. Truffle oil is the star, adding a luxurious earthiness. A touch of olive oil, salt, and black pepper round out the recipe, enhancing each flavor.
This pizza pairs wonderfully with a light, crisp white wine like Sauvignon Blanc or a bubbly Prosecco. For a simple, yet elegant presentation, serve with a side salad of mixed greens and a lemon vinaigrette.
First, preheat your oven to 475°F (245°C) to ensure it's nice and hot before the pizza goes in. On a lightly floured surface, roll out your pizza dough until it's about 12 inches in diameter. You want it thin, so it crisps up nicely in the oven. Once rolled out, carefully transfer it to a pizza stone or a baking sheet.
Next, brush the entire surface of the crust with olive oil. This helps to crisp up the crust and adds a subtle flavor. Sprinkle a pinch of salt and pepper over the top to season the base layer. Now, it's time for the cheese! Spread the mozzarella evenly over the crust, but leave about a 1/2-inch border around the edges so you get that classic pizza crust look.
Pop the pizza into your preheated oven and bake for 10-12 minutes. You'll know it's done when the crust is golden and the cheese is bubbly and slightly browned. The kitchen will start to smell amazing, a sure sign you're on the right track.
Once the pizza is out of the oven, immediately layer the prosciutto over the top. The heat from the pizza will slightly melt the fat in the prosciutto, enhancing its flavor. Finally, scatter the fresh arugula across the top and finish with a drizzle of truffle oil. Slice it up and serve while it's hot.
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