Pizza Bianca with Arugula and Prosciutto
A late-spring pizza, for when there’s enough daylight to cook outside.
We like to make this in the late spring, when Friday evenings start to stretch out and there’s enough light left in the day to cook outdoors. It helps that there’s an abundance of arugula in the garden around then.
Ingredients
- 250 grams pizza dough, given three days of fermentation in the fridge, then brought up to room temperature
- 1 tablespoon oil from garlic confit
- 1 handful arugula, washed and spun
- 1 slice prosciutto
- 1/4 ounce fresh mozzarella
Method
- Get the Ooni lit and heated until the stone is all the way hot.
- Stretch the dough out into a 12-inch disc, or roll it if you’re working gluten-free. Sprinkle a little rice flour on a pizza peel so the dough won’t stick, then move the disc onto the peel, taking care not to tear a hole in it.
- Spoon or brush the oil over the dough, leaving the very edges bare. Tear the prosciutto into pieces and lay them on the dough. Tear the mozzarella and layer it over the top. I like to grind a little pepper onto the mozzarella.
- Cook it in the Ooni. Because the Ooni cooks a pizza properly, which is to say quickly, I check every 20–30 seconds to make sure things aren’t getting away from me. You want some black spots without letting it burn. The whole thing should take a minute to a minute and a half. If it’s taking longer, your oven isn’t hot enough.
- Pull the pizza out and drop a handful of arugula on top while it’s still hot. Serve immediately.