My distaste for salad (both the prepping and consuming of) has been well documented here. Almost as much as my aversion to fruit.
But salad pizza? One of my very favorite things ever.
Especially THIS salad pizza, which I’ve been making for YEARS.
There is something absolutely irresistible about the combination of warm, cheesy pizza with cold, crisp salad that makes this easy dinner a go-to time and time again. The addition of prosciutto takes it totally next-level, and best of all you don’t need a side dish, as it’s right on top of the main dish!
The key to making pizza with prosciutto is to bake the pizza halfway before adding it. This cooks the prosciutto through just enough, without getting it too hard and crispy.
And though you could make your own pizza dough, I haven’t done so in years. I get it fresh at the pizzeria or grocery store, and it’s one of those “DIY”‘s that I’m totally okay with giving up. Have you done that with any foods over the years? I feel like I need to strike a balance between getting an easy, homecooked meal on the table and turning the experience into a multi-pan, all-night event. Same with marinara sauce – once I found this one I never looked back. What are some of yours?
1 pizza dough (either store bought or homemade), brought to room temperature
1 clove garlic, minced and mixed with 1/4 cup olive oil
8 ounces mozzarella, sliced or shredded
8 ounces prosciutto
2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
2 cups baby arugula
1/2 – 1 cup sun-dried tomatoes, thinly sliced (I had these oven roasted tomatoes on-hand and used them instead)
1/2 small red onion, thinly sliced (or to taste)
salt and pepper
sliced parmesan cheese (use a vegetable peeler or the large slicer on a box grater)
Pre-heat oven to 425; line a baking sheet with parchment paper or greased foil.
Stretch or roll the dough to fill as much of the baking sheet as possible (don’t worry if it doesn’t stretch the whole way, or is irregular in shape). Brush generously with the garlic oil and top with the mozzarella.
Bake for 10 minutes, then remove from oven and top with the prosciutto. Return to the oven and bake for another 5 – 10 minutes, or till golden brown and bubbly.
While the pizza is cooking whisk the extra virgin olive oil and vinegar in a large bowl. Add the arugula, tomatoes and onion and toss again. Season with salt and pepper to taste.
Transfer pizza to a cutting board and let sit for 5 minutes. Top with the salad and parmesan, cut into slices and serve.
This delicious recipe brought to you by Sheri Silver