September 18, 2013 by BettyCupcakes
Hey, y’all and happy Wednesday! This is going to be a quick one since I hear a baby babbling and I haven’t had my coffee yet. On the agenda for today is a walk with friends and some baking. Sometimes I get so busy writing and editing photos for the old blog that I don’t make time to relax. Baking = relaxing. If only the dishes did themselves.
Not sure what I’ll whip up yet- any suggestions? I’ll have to dig through the pantry to see what we’ve got. I know there’s chocolate chips, pecans, and coconut leftover from the Drunk Blondies. Sounds like the beginning of a 7 Layer Bar- yum!
All this is a long-winded way to say that it’s Wednesday, which means Friday is so close. This is exciting because Friday night is pizza night. Last week Nick requested that I recreate his favorite pizza from Bertucci’s- the Verde.
This pizza was GOOD. If you were feeling fancy, you could serve it alongside an arugula salad with some blue cheese and candied pecans. Or, if you’re me, you can just eat an extra slice and call it dinner.
Pizza with Prosciutto, Arugula, and Balsamic Drizzle
For the pizza:
- 1 whole wheat pizza crust (I love Portland Pies)
- 2 tablespoons best quality olive oil
- 8 oz. fresh mozzarella cheese, cut into 1/2 inch slices
- 1/8 pound prosciutto, torn into bite-sized pieces
- 1 cup loosely packed baby arugula
- 1/4 teaspoon sea salt
- For the balsamic drizzle:
- 1/2 cup balsamic vinegar
For the pizza:
- Preheat your oven to 475. While your oven is preheating, remove the pizza crust dough from the refrigerator and let it sit at room temperature for 20 minutes. Lightly dust your baking sheet with cornmeal or flour.
- Stretch the pizza dough into an 8 x 12 rectangle. Brush the crust with the olive oil. Arrange the mozzarella slices over the pizza crust. Sprinkle the sea salt over the pizza. Bake for 20 minutes.
- Remove from oven and immediately put the prosciutto and arugula on the pizza. Drizzle with 2-3 tablespoons of balsamic drizzle. Serve immediately.
For the balsamic drizzle:
- Start once you put the pizza in to bake. Pour the balsamic vinegar in a small saucepan.
- Heat over medium heat until bubbling. Let the vinegar bubble and reduce until thickened.
- You want to reduce the balsamic vinegar by half, so that it measures 1/4 cup and coats the back of a spoon. This take between 15 and 20 minutes.
What’s your favorite pizza topping?