Monday, August 5, 2013

Mozzarella, Prosciutto, Egg and Arugula Pizza

Mozzarella, Prosciutto, Egg and Arugula Pizza
As shared from the kitchen of Mari @ Once Upon a Plate (
Adjust ingredient amounts according to size and number of your pizzas, and how much topping you like on each (it's best to apply cheese and prosciutto sparingly.)
First, make the Garlic Butter (makes enough for two 10"-12" pizzas):

2 cloves garlic, minced
1/4 cup softened butter  (2 tablespoons per pizza)
pinch of sea salt
Mix above ingredients together and set aside

Olive oil pizza dough (click here for recipe)
OR ~  use your favorite recipe

Garlic Butter
Salt and pepper
Sliced fresh mozzarella cheese
prosciutto, thinly sliced
generous handful of fresh arugula (rocket lettuce)
1 raw egg for each pizza

To make the pizzas:  
Gather and prepare topping ingredients.
Preheat pizza stone on oven rack in the bottom third of oven to 550°F, or heat pizza stone on outdoor covered grill. 

-Sprinkle pizza peel with cornmeal to prevent dough from sticking. (May use flour instead of cornmeal.)  
-Form pizza dough into a 10 to 12-inch round
-Sprinkle salt and pepper over the dough
-Spread dough with about 2 tablespoons of the garlic butter, almost to the edges
  Note: It's best to add cheese and meat (or other toppings) sparingly so pizza will cook    quickly and evenly
-Arrange a few slices of mozzarella over the garlic butter
-Top with a couple of slices of torn prosciutto

Slide pizza onto the hot pizza stone and bake for approximately 6 to 8 minutes, open the oven/grill and crack an egg over the middle of the pizza, close door/lid and continue baking for a minute or two until the pizza crust is golden, the cheese is melted and bubbling and the egg is just set. Remove pizza from oven/grill, allow to cool for a few moments, then scatter arugula over, slice and serve.