Tuesday, August 4, 2009
When I was in college at University of Rhode Island my (now) husband (!) and I had our first vacation together. It wasn't just anywhere - we were lucky enough to snag a 10 day trip to the Amalfi Coast of Italy for only about $1300 a person. The cliffs rising from crystal blue waves, towns climbing up their craggy corners and roads racing through narrow crevices redefined our ideas of beauty. And I don't need to tell you how amazing the food was! Italian ideals of simple food cooked with respect from the finest ingredients made every dish unforgettable.
We had always planned to be married in Positano, at a little church on the very top of the cliff, looking out over the water. Unfortunately that was not feasible, since the Euro is now putting the dollar to shame. Not to be outdone, we picked a place just as special to us - the site of our first date - Colt State Park in beautiful Bristol, Rhode Island. We got our ocean views, mild weather and a little taste of Italy (yes, I did about 1/2 the cooking!), but it still leaves us just a little "homesick" for the place where our souls reside. This pizza has helped to bridge the gap - pulling Amalfi flavors into our American existance.
Arugula Prosciutto Pizza
Prepared Pizza Dough
6 oz pesto (try this one or use storebought - but first drain off excess oil and reserve for another use)
1 lb fresh mozzarella, sliced thin
1/4 cup parmesan cheese
2 1/2 cups arugula, rinsed and dried
2 Tbsp good Italian dressing
1 lb prosciutto - sliced paper thin
Preheat the oven to 500 degrees with a 16 inch pizza stone on the middle rack.
Roll out the dough to a thin 16 inch round. Remove the pizza oven from the oven and rest on the stovetop (with burners turned off!). Drape dough over the stone. Let the dough cook on the stone (still on the stovetop) until the bottom is no longer sticky. Flip pizza so the cooked side is up. Spread with pesto and top with slices of mozzarella, sprinkle with parmesan.
Return pizza to oven and bake until cheese is melted and crust is crispy - about 15-20 minutes. In the meantime, toss arugula with dressing.
Remove pizza from oven and top with arugula and little piles of prosciutto. Cut and enjoy!