Recipes   /   Pizza Bianca con Prosciutto e Rucola

Pizza Bianca con Prosciutto e Rucola

Feb 3, 2018 by Gabriele Corcos


Who said pizza had to have tomatoes? This alternative might very well turn you into a pizza bianca fan. The key is that you’re using prosciutto and fresh arugula as a topping untouched by oven heat. Once the cheese is melted, pull it out of the oven, add the cured meat and peppery arugula, and enjoy, perhaps with a cold one!

1/2 pound mozzarella cheese, shredded

Pizza Dough, formed into 4 (13-inch) discs, at room temperature

1/3 pound prosciutto, thinly sliced

4 handfuls arugula

Extra virgin olive oil, for drizzling

Kosher salt and freshly ground black pepper

1Place a pizza stone in the oven and preheat to 500°F for 1 hour before baking. (Or preheat a wood-fired pizza oven to very hot, 4 hours before baking.)

2Sprinkle one-fourth of the cheese on 1 disc of dough, leaving a 1-inch border all around.

3Gently place the pizza on the pizza stone and bake for about 5 minutes, until golden with slight signs of charring. (If using a wood-fired oven, gently place the pizza on the oven floor, and bake for 3 minutes, or until golden and crisp.)

4Remove the pizza from the oven, transfer to a cutting board, and top with one-fourth of the prosciutto and 1 handful of the arugula. Drizzle with olive oil and season with salt and pepper. Slice and serve immediately.

5Repeat with the remaining 3 pizza discs.

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