The other night I had some frozen pizza dough and prosciutto and knew I had to make a pizza of some sort. A quick search on Gourmet.com led me straight to this Pizza with Fontina, Prosciutto, and Arugula.
This is a straight forward recipe so I followed it pretty much as is, except I took some inspiration from a pizza favorite here in Austin, Homeslice Pizza, and put cornmeal all over the crust to give it an extra crunch. Also, I like my prosciutto to have a crunch, so I baked the slices at 350 degrees until crispy.
The fontina was gooey and melty and perfect with the crispy and salty prosciutto. I served with a simple side salad with a honey dijon and shallot vinaigrette – one thinly sliced shallot combined with olive oil, red wine vinegar, lemon juice and honey dijon mustard. So simple and delicious!
This weekend it’s Cast Iron Skillet Burgers and Lemon Ginger Fried Chicken from Cooking Light. I think my mouth is already watering.
(Photo from Gourmet.com)