Taleggio, Prosciutto and Arugula Pizza

1 lb. store-bought pizza dough
1 small red onion, cut into thin slices
12 pitted oil-cured olives, cut in half
1/4 cup pine nuts
2 tablespoons olive oil
1/2 lb taleggio cheese, rind removed, thinly sliced
4 cups baby arugula
2 tablespoons olive oil, for arugula
4 – 5 slices prosciutto
olive oil, for drizzling
freshly ground pepper

Place a large pizza stone (or a large heavy baking sheet) on lowest rack of oven; heat oven to 500 degrees F**. On a lightly floured 15-inch sheet of non-stick foil or parchment paper, using a rolling pin, roll out pizza dough into an approximate 15 x 12-inch rectangle. Lightly prick dough all over with a fork; top with red onion, olives, and pine nuts. Drizzle with 2 tablespoons of olive oil. Using a cookie sheet or pizza peel, transfer the dough from the foil or parchment onto hot baking stone or sheet.

Bake 8 minutes, or until top is puffed and light golden. Remove from oven; top with slices of taleggio cheese. Bake 3 minutes longer, until cheese is just softened. Remove from oven; top with baby arugula that has been tossed with olive oil. Place slices of prosciutto over arugula. Drizzle again with olive oil.
Serve with a lovely Barolo or an Indian Pale Ale!

**Grilling season is upon us…so why not grill your pizza!**


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 Vine & Table #301