Mini Pizzas with Prosciutto and Greens

If you’ve been following me on twitter, this is the post you’ve been waiting for. I worked really late on Monday night, and my husband has this ready for me when I came home. And he even took a picture! He’s the best.

I haven’t blogged about pizza in a while, but don’t you worry- we eat more than our fair share. Rarely does a week go by where we haven’t eaten it in some form- either frozen,delivered, or homemade. Actually we had to cut down on the delivered, because the pizza guy knew our house. And he referred to it to the other pizza guy as “you know- the one with the dog.” Embarassing!! (He may be little and cute, but he has a big bark and he goes crazy when people come to the door).

This recipe, borrowed and tweaked from Fine Cooking magazine, is absolutely amazing. The homemade sauce totally makes it. I love homemade sauce. I plan to plant lots and lots of tomatoes this summer so I can make big batches to freeze. But canned tomatoes like he used here work too. The proscuitto added a nice smoky note in the background- just enough that it was there without being too strong. The greens were a great addition and gave it a sort of salad vibe. I think next time, some roasted red onions would be great on this too! Two of these with a salad on the side makes a great dinner. Or you can be a little piggy like me and wolf down 4 of them.

  • 5 tsp. extra-virgin olive oil
  • 3/4 lb. pizza dough
  • 1 large can whole plum tomatoes, drained
  • 1 T fresh Italian seasoning
  • 2 cloves garlic, chopped
  • Kosher salt and ground black pepper
  • crushed red peppers
  • 1 c baby arugula, chopped
  • 1 c baby spinach, chopped
  • 2 oz. prosciutto, cut into thin strips
  • 1 c fresh mozzarella, chopped into small cubes
  • 1/4 c grated Romano cheese

Place dough in a bowl, cover loosely, and let sit at room temperature for about a half hour. Heat oven to 375. Meanwhile, combine tomatoes, Italian seasoning, garlic, salt, and pepper in a food processor. Process until it is the consistency of a chunky sauce.

Spray baking sheets with cooking spray. Divide dough into 12 parts, and stretch each into a 3-inch round. Place on the baking sheets.  Top each piece of dough with sauce and crushed red peppers, prosciutto, mozzarella cubes, greens, Romano. Bake 12-14 minutes until crust is browned and cheese is bubbly.

Makes 12 mini pizzas.

Comments

  1. Natasha - 5 Star Foodie says:

    That is a fabulous combo topping for pizza – very delicious!

  2. Proscuitto, mozzarella, and arugula? How did you know that is one of my FAVE pizza topping combos? I’ve loved it ever since I tried it for the first time at Il Fornaio restaurant in San Francisco. Now, I make it at home, too.

  3. Carolyn- its soooo good, isn’t it? Arugula should be used as a topping more often! Its so rare that I see it heated at all… I think its very under-utilized.

  4. That’s so sweet of your hubby! That looks to delish. Plus, salad and pizza in one dish. 2 for 1. =)

  5. I just love pizza, I make it all the time! Lately I’ve been making a 100% whole wheat crust to up the nutritional value a little.

  6. Great pizzas. I have not done pizza in a while. So cute that DH helped with the cooking and took the pics :)

  7. I have got to try this, this weekend!

  8. You had me at proscuitto! This is a fantastic pizza!

  9. Clean Veggie says:

    holy moly these sound delicious!

  10. Your hubby is a good cook! These sound delicious, love the toppings!

  11. Those are so cute! And very tasty looking!

  12. This looks wonderful! Proscuitto and arugula are two of my fav ingredients combined. With tomato sauce, I can only imagine!

  13. thanks everyone! yeah, the combination was really great and my hubby is awesome for cooking when I’m stuck at work late. :)

Trackbacks

  1. [...] we had a new version of the mini pizzas that I’ve posted before. Same recipe as before, but we topped them with sausage, spinach, [...]

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