Fontina, Arugula and Prosciutto Pizza - New York St

Name: Fontina, Arugula and Prosciutto Pizza - New York Style Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pizza dough, homemade or store-bought; All-purpose flour, for dusting; 1/3 cup Tomato Sauce, recipe follows; 1/2 cup shredded fontina cheese; 4 pieces prosciutto, thinly sliced; 1 cup baby arugula leaves, plus more for garnish, rinsed and dried; Extra-virgin olive oil; Cornmeal, for stone; Special equipment: Pizza stone; 1 tablespoon olive oil; 1/2 red onion, small dice; 4 tablespoons minced garlic; Salt and freshly ground black pepper; 6 fresh basil leaves, chopped; 3 tablespoons red wine; 1 (28-ounce) can whole plum tomatoes; 1/2 cup water

Servings: persons

Pizza dough, homemade or store-bought
All-purpose flour, for dusting
1/3 cup Tomato Sauce, recipe follows
1/2 cup shredded fontina cheese
4 pieces prosciutto, thinly sliced
1 cup baby arugula leaves, plus more for garnish, rinsed and dried
Extra-virgin olive oil
Cornmeal, for stone
Special equipment: Pizza stone
1 tablespoon olive oil
1/2 red onion, small dice
4 tablespoons minced garlic
Salt and freshly ground black pepper
6 fresh basil leaves, chopped
3 tablespoons red wine
1 (28-ounce) can whole plum tomatoes
1/2 cup water

1
Place a pizza stone in the oven.
2
Preheat the oven to 500 degrees F, allowing the stone to get hot.
3
Roll out the pizza dough on a lightly floured surface into approximately an 8 to 10-inch round and 1/4-inch thick.
4
Ladle the sauce onto the dough and spread it over top, leaving about a 1-inch border around the edge.
5
Top with fontina cheese, prosciutto, 1 cup arugula, salt and pepper and olive oil, to taste.
6
Carefully remove the pizza stone from the oven, and dust with the cornmeal.
7
Bake in the oven until crust is golden and the cheese has melted, about 10 minutes.
8
Remove pizza from oven and immediately top with 1/4 cup raw arugula.
9
Drizzle with some olive oil, if desired, and cut into wedges.
10
Serve immediately.
11
Basic Tomato Sauce
12
Heat the oil in a pot over medium heat.
13
Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent.
14
Season with salt and pepper, to taste, and add the basil leaves, red wine, and tomatoes.
15
Bring to a boil, then simmer for about 20 to 25 minutes.
16
Cool the sauce before using it to make pizza.

158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pizza dough, homemade or store-bought, All-purpose flour, for dusting, 1/3 cup Tomato Sauce, recipe follows, 1/2 cup shredded fontina cheese, and more.

Yes, Fontina, Arugula and Prosciutto Pizza - New York Style Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fontina, Arugula and Prosciutto Pizza - New York Style Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions