Homemade Pizza Recipe – Arugula Prosciutto Sausage Mozzarella
Happy New Year! Your brain all right? That’s what was on the T-Shirt of a DJ of a club I went to on New Years Eve. I think mine is fine (today). haha. Here’s a recipe for my recently most favorite type of pizza. You can get the original at La Nonna Pizzeria in Williamsburg Brooklyn or you can try to make it on your own. I did – it’s not too difficult although I’m still tweaking the crust recipe to get the correct balance of crunch and chewiness.
Pizza Recipe Ingredients- Crust (Makes 2 large 8-10″ pizzas)
I got this recipe from Jaime Olivar’s amazing cookbook Jaimie’s Italy.
1 3/4 lb of white bread flour ( I think it’s about 2 cups or so)
1 1/2 cup of fine ground semolina flour or just plain white flour if you don’t have it. I used rye flour and its ok as well
1 level teaspoon of sea salt
1 packet of active dry yeast
1 tablespoon of golden sugar
2 cups of luke warm water
1 tablespoon corn flour (optional)
Place all the flour and salt into a large metal bowl or if you have ample counterspace, pour into a mound on your counter. Meanwhile, mix yeast and sugar into the water and set aside for 5 mins until it begins to come to life and foam. Once the yeast mixture is ready, make a small volcano indentation on the top of the flour mixture and pour a bit of the yeast mixture in. Stir flour into the liquid to absorb. Repeat until all the yeast mixture has been mixed. Next you’ll need to get your hands dirty and do some kneading. I recommend coating your hands with a bit of olive oil first to prevent too much sticking. Take the dough and knead for about 10 mins on a floured surface and add flour if necessary until dough is springy and and soft. Divide the dough into 2 balls. Using a rolling pin, roll out the dough and place on a prepared oiled and floured cookie sheet or baking stone. (Sprinkle some corn flour for added texture) Preheat your oven to 500F
Pizza Recipe Ingredients- Topping
At this point you can add any type of topping depending on your preference. Jamie Olivar’s book has a great selection of varieties. Here’s what I did to replicate the Arugula Prosciutto Mozzarella pizza from La Nonna:
1/2 – 1 lb of fresh mozzarella (try to find the real stuff and avoid the preshredded cheap variety)
1/2 lb of fresh arugula (soak, rinse and clean)
4-5 slices of fresh Prosciutto
2-3 links of spicy Italian sausage
4-5 Roma tomatoes (Peeled whole in cans is fine), diced
1/2 onion diced
To prepare the sauce, fry the onions in olive oil with salt and pepper over medium heat till translucent. Add in the diced tomatoes and stir over high heat. Reduce the sauce till a thick paste.
Prepare the Pizza
Spoon out half of the tomato sauce onto the dough and spread evenly. Using your hands or a shredder, break apart the mozzarella and spread evenly across the pizza. Cut open the sausage and sprinkle across the pizza. Add your slices of prosciutto evenly. Distribute evenly a few slices of tomato and then 3-5 larger slices of mozzarella. Bake for 10 mins in the oven on the lowest rack. Remove from the oven and allow to cool slightly. Add leaves of arugula and drizzle oil and lemon juice. Add salt to taste and serve! Enjoy!