Pizza with arugula and prosciutto

Pizza with arugula and prosciutto

This pizza recipe is created by Antoine Morneau, chef of Fugazzi Pizza. Originally from Montreal, Antoine Morneau is the chef behind Fugazzi pizzeria, a neighborhood staple. He began his career in a kitchen at Chef Jérôme Ferrer's Europea restaurant, where he learned his passion for quality ingredients. He is driven by the many missions of cooking: to impress the five senses, to showcase a culture, and to create memories.

Ingredients

  • 1 pizza dough, about 250g
  • 150ml Elena's Sundried Tomato and Roasted Garlic Pesto
  • 15g Parmesan cheese
  • 5 black olives
  • 1 cup arugula
  • 60g prosciutto
  • 6ml spicy oil

Preparation

  1. Preheat the oven to 500°F.
  2. Shape your pizza dough by hand, kneading until soft and elastic.
  3. Assemble your pizza with the pesto first, then the olives and Parmesan.
  4. Bake the pizza on a pizza stone for about 7 minutes.
  5. Remove from the oven and add the arugula, prosciutto, and spicy oil.
Preparation
15 minutes
Cooking
7 minutes
Servings
1 to 2 portions
Category
Main dishes
Recipe by
Antoine Morneau, Fugazzi

As a sauce, he uses Elena Faita's sun-dried tomato and roasted garlic pesto.