Pizza Bianca with Prosciutto, Arugula, and Parmesan

Pizza Bianca with Prosciutto, Arugula, and Parmesan

Info

Rating
Calories
2054.0
Protein
222.0
Sodium
19986.0
Fat
90.0

Description

Called bianca, or "white," because they are sauceless, these crispy pizzas are the essence of clean flavor. The toppings are added after the crusts come out of the oven, melting the cheese slightly. This recipe makes two round pizzas or four rectangular ones.

Ingredients

2 10-ounce cans refrigerated pizza dough
4 tablespoons extra-virgin olive oil
16 thin slices prosciutto (about 6 ounces)
2 cups (packed) arugula leaves
2 cups fresh Parmesan shavings (about 4 ounces)

Directions

  1. Preheat oven to 500°F. Flour 2 large baking sheets. Unroll each pizza dough on work surface.
  2. Cut corners off dough, forming total of two 10-inch rounds.
  3. Cut each crosswise in half to make total of four 8x5-inch rectangles.
  4. Arrange on prepared sheets. Drizzle each round pizza with 1 tablespoon olive oil or each rectangular pizza with 1/2 tablespoon olive oil. Bake until crusts are brown, about 8 minutes. Using metal spatula, loosen crusts from baking sheets. Cut round pizzas in half. Transfer pizza crusts to plates. Top each with prosciutto, arugula, and Parmesan, dividing equally. Drizzle each with 1/2 tablespoon olive oil and serve immediately.

Tags

    Bake Quick & Easy Parmesan Arugula Prosciutto Bon Appétit
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