Prosciutto Pizzas

Prosciutto, Carmelised Onion and Black Olive Mediterranean Pizza

• 454 g (1 lb) ball of pizza dough
• 30 g/ 1 oz. parmesan cheese, freshly grated
• 1 thinly sliced onion
• salt
• 4 tbsp olive oil
• 6 oz tomato sauce (optional)
• 3 oz prosciutto, thinly sliced
• 2 oz. black olives, halved
• 2 sliced fresh tomatoes
• 6 oz grated mozzarella cheese
• fresh basil leaves

1. Knead 1 oz grated parmesan cheese into pizza dough.
2. Preheat oven to 425 degrees F.
3. Cook onions: Heat fry pan over medium low heat till hot. Add 4 Tbsp olive oil to the pan, swirl to coat. Let oil heat a few seconds, then add sliced onion with a pinch of salt. Adjusting heat so you hear a gentle sizzle, stir onion frequently so it softens but doesn't brown. Once onions are soft and translucent (5-10 minutes) and starting to look light gold, remove from pan and set aside.
4. Stretch out dough to make a 12 inch circle (30 cm).
5. Press dough into a pizza pan or place on a baking sheet.
6. Top with tomato sauce, grated mozzarella, cooked onions, olives, prosciutto, tomatoes. (If you don't want to use tomato sauce brush the dough with a little olive oil before adding toppings.)
7. Bake on middle rack in preheated oven 20 minutes or until dough is crisp and cheese is melted.
8. Sprinkle with fresh basil leaves before slicing.

Prosciutto & Arugula Pizza 

A thin-crust pizza baked at lower heat.

• 1 round pizza dough
• 1 Tbsp olive oil
• 1 garlic clove, minced
• 1/8 tsp Italian seasoning
• 1-1/2 cups mozzarella, grated
• 3 cups (packed) arugula
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 4 slices torn prosciutto
• 1 large sliced tomato
• grated pepper

1. Stretch a round of pizza dough out very thin, on a non-stick baking sheet or a baking sheet lined with parchment paper.
2. Brush dough with 1 Tbsp olive oil.
3. Sprinkle dough with 1 finely minced garlic clove and 1/8 tsp Italian herb seasoning.
4. Top with 1-1/2 cups grated mozzarella cheese.
5. Bake at 350 degrees F in centre of oven until cheese melts and crust is golden and crisp (10-15 minutes.)
6. While pizza is baking, toss 3 cups packed arugula with 1 Tbsp olive oil and 1 Tbsp lemon juice in  a large bowl.
7. Top hot pizza with 4 slices torn prosciutto, 1 large sliced tomato, and arugula mixture.
8. Sprinkle with fresh grated pepper, slice and serve.