Westphalian Ham And Arugula Pizza

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   Directions Pizza Dough (for 3 pizzas)

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   To make dough, stir together 13/4 cups (425 mL) all-purpose flour, cake flour, yeast and salt in a mixer fitted with a dough hook; make a well in the centre. Add water. Mix on medium speed until all flour is incorporated into dough; add remaining flour as needed to have soft, slightly sticky dough. Alternatively mix by hand. Turn out on well-floured surface. Let rest, covered, for 10 minutes. Divide into thirds.

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   Place a pizza stone or upside-down baking sheet in the oven and preheat to 450u00b0F (230u00b0C). Gently flatten dough into a round or rectangle on a lightly floured surface, creating a rim. Transfer to a cornmeal-dusted pizza peel or another upside-down baking sheet; slide dough onto the hot pizza stone or baking sheet. Bake 8 minutes.

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   Meanwhile, combine 2 tablespoons olive oil in a bowl with garlic, rosemary, and salt and pepper to taste. Remove pizza from oven, brush with the olive oil mixture and top with the ricotta and mozzarella. Return the pizza to the oven; bake until the cheese is golden and bubbly, about 6 more minutes.

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   Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, Westphalian ham and shaved Parmesan cheese.

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   Cut into wedges or squares with scissors; serve immediately. Makes 4 servings.

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   You can substitute Piller's Charcuterie Alpen or Cervelat salami for another tantalizing taste experience.

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